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Tiki Central Forums Tiki Drinks and Food What AreYou Drinking- Right Now?
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What AreYou Drinking- Right Now?
thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1239
From: Tampa Bay
Posted: 2012-03-21 10:54 pm   Permalink

I think TV's called for rock candy syrup in lieu of honey.

but i prefer the honey and allspice combo, it's great.


 
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Rawim
Tiki Socialite

Joined: Aug 04, 2010
Posts: 117
From: Palmdale, CA
Posted: 2012-03-22 07:29 am   Permalink

I agree, hence why I mixed it that way.

I find that anytime I am making a drink that uses a lot of spice, using honey mix rather than rock candy/simple syrup gives the drink an overall better flavor since i think the "Honey" flavors kind of round off and smooth the edges of the spices. And just make for a smoother drink experience. IMHO.


 
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mamelukkikala
Tiki Centralite

Joined: Dec 18, 2011
Posts: 46
Posted: 2012-03-22 3:59 pm   Permalink

I was too lazy to make some proper falernum, so I made falernum-syrup. Simplesyrup infused with lime zest, ginger, cloves and just a little bit of vanilla. Turned out to be quite damn good. Tried it in a Cobra's Fang and this is awesome. Honestly, I think it might be even better than the properly made stuff.

 
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Fallenstar
Tiki Centralite

Joined: Nov 01, 2005
Posts: 26
From: Panama City,FL
Posted: 2012-03-22 5:00 pm   Permalink

Just finished a Navy Grog. Used Varadero Silver, LH 151, and Coruba, along with some local honey my friend makes. Seriously good drink.

 
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hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 3119
From: Reseda, calif.
Posted: 2012-03-22 5:46 pm   Permalink

You know, Zombie.

 
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WestADad
Grand Member (3 years)  

Joined: Mar 31, 2009
Posts: 745
From: Tornado Alley
Posted: 2012-03-22 6:20 pm   Permalink

Made a couple of Samoan Grogs based on this post here. I found it to be a little harsh so I upped the blackberry brandy to 3 teaspoons per drink, seemed better to me.

Cheers!

Chris

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Mr. NoNaMe
Tiki Socialite

Joined: May 10, 2006
Posts: 1919
Posted: 2012-03-25 5:52 pm   Permalink

Rum.

 
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poutineki
Tiki Centralite

Joined: Jan 12, 2012
Posts: 80
From: Ontario, Canada
Posted: 2012-03-26 1:09 pm   Permalink

Quote:

On 2012-03-22 15:59, mamelukkikala wrote:
I was too lazy to make some proper falernum, so I made falernum-syrup. Simplesyrup infused with lime zest, ginger, cloves and just a little bit of vanilla. Turned out to be quite damn good. Tried it in a Cobra's Fang and this is awesome. Honestly, I think it might be even better than the properly made stuff.


I made the
rich falernum from the Kaiser Penguin blog when I needed some on short notice and was extremely happy with the result. If it had the shelf life of the booze-based stuff, I'd be fine with using it all the time.

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CucamongaChango
Tiki Socialite

Joined: Jul 13, 2008
Posts: 264
From: Denver, CO
Posted: 2012-03-26 6:39 pm   Permalink

Mai-Tai with Smith & Cross, Coruba, and Appleton V/X.
Delicious.


 
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WestADad
Grand Member (3 years)  

Joined: Mar 31, 2009
Posts: 745
From: Tornado Alley
Posted: 2012-03-27 6:11 pm   Permalink

Quote:

On 2012-03-26 18:39, CucamongaChango wrote:
Mai-Tai with Smith & Cross, Coruba, and Appleton V/X.
Delicious.



That sounded so good I made mine tonight with Appleton 12 and Clement VSOP.

What orange element do all of you use in your Mai Tai's?

I tend to use Clement Creole shrub and Senior Curacao.

Cheers!
Chris

_________________


 
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thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1239
From: Tampa Bay
Posted: 2012-03-27 7:20 pm   Permalink

neither of those are available around here, so i use lowly dekuyper's. although, i tend to use only two teaspoons anyhow, as i prefer a dry Mai-Tai...

 
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CucamongaChango
Tiki Socialite

Joined: Jul 13, 2008
Posts: 264
From: Denver, CO
Posted: 2012-03-27 7:38 pm   Permalink

I used Bauchant in the ones I made last night.
It's an orange cognac thing like Grand Marnier, but is more orange blossamy... very nice.


 
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bamalamalu
Tiki Socialite

Joined: Mar 20, 2006
Posts: 570
Posted: 2012-03-27 8:28 pm   Permalink

Flor de Cana Centenario 12 year.
Lazy but effective.


 
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Q-tiki
Tiki Socialite

Joined: Sep 22, 2011
Posts: 199
From: East TN
Posted: 2012-03-27 8:40 pm   Permalink

Quote:

On 2012-03-27 18:11, WestADad wrote:
Quote:

On 2012-03-26 18:39, CucamongaChango wrote:
Mai-Tai with Smith & Cross, Coruba, and Appleton V/X.
Delicious.



That sounded so good I made mine tonight with Appleton 12 and Clement VSOP.

What orange element do all of you use in your Mai Tai's?

I tend to use Clement Creole shrub and Senior Curacao.

Cheers!

I have yet to see Creole Shrub, so I have not tried it yet. Curacao for me.

I just made my first Navy Grog via The Bum's Remixed... El Dorado 15, Appleton 12 and Cruzan aged Gold for the light rum.
Wow... I will make this one again!! Ahhh... Tropical bliss.
Chris





 
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Q-tiki
Tiki Socialite

Joined: Sep 22, 2011
Posts: 199
From: East TN
Posted: 2012-03-27 8:42 pm   Permalink

Hmmm... Not familiar with the "quote" function. I'll work on that after I finish this Navy Grog.
_________________
One of sour, two of sweet, three of strong and four of weak.


 
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