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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?
lunavideogames
Grand Member (5 years)  

Joined: May 09, 2012
Posts: 1845
From: San Diego
Posted: 2014-12-12 9:05 pm   Permalink

Quote:

On 2014-12-12 19:19, Atomic Tiki Punk wrote:
Quote:

On 2014-12-03 21:29, nui 'umi 'umi wrote:
Had two Old fashioned’s at Mr. Vee’s in La Mirada. It’s a restauant with an “old school” bar/lounge ( dark wood and leather booths). I think that the old fashions are up to John-O’s standards if I could be a little presumptuous. I overheard the barkeep talking mention Mai Tai’s so I asked him how he made them? His answer included pineapple juice, oj, and grenadine.I’ll stick to the old fashion’s. Btw, my wife had a lemon drop which she said was almost as good as the ones she’s had at the nearby Sharkbite bar.
Cheers



It really is amazing how hard it is to get a good "Old Fashioned", David
such a simple cocktail, yet it really needs to be prepared properly

You would be surprised how many bartenders add 7up or soda water to it (ratio of 1/3 to one half of the cocktail, even)
I have sent back many of these abominations in a glass.





I just had my in laws in town from Wisconsin. They kept saying that Manhattans were stronger than Old Fashioneds. This confused me because based on the recipes, Old Fashioneds should be the stronger drink. I showed them the recipes back to back, then I realized that their bartenders were hacking the recipe. They told me that the bartenders would add soda or 7up to the drink, sometimes even 50/50 or worse. I told them that I don't add water or soda to the ones I make, ever. Sad that bartenders could screw up this basic recipe.


 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2014-12-12 9:33 pm   Permalink

And when a bartender/mixologist/hipster muddles the orange & cherry into the Old Fashioned
and now you have more pulp then a Mickey Spillane novel!

It's bitch slapping time!


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2382
From: La Mirada Atoll
Posted: 2014-12-12 9:52 pm   Permalink

Cheers fellers’.
For my nickel, Makers Mark, a little sugar and some bitters add up to perfection. I also prefer brown sugar to white but most bars don’t have it in my experience. garnish with a large chunk of ice.


 
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MrBaliHai
Tiki Socialite

Joined: Jun 01, 2002
Posts: 856
From: Behind the Cheddar Curtain
Posted: 2014-12-13 05:10 am   Permalink

Quote:

On 2014-12-12 21:05, lunavideogames wrote:
I just had my in laws in town from Wisconsin. They kept saying that Manhattans were stronger than Old Fashioneds. This confused me because based on the recipes, Old Fashioneds should be the stronger drink. I showed them the recipes back to back, then I realized that their bartenders were hacking the recipe. They told me that the bartenders would add soda or 7up to the drink, sometimes even 50/50 or worse. I told them that I don't add water or soda to the ones I make, ever. Sad that bartenders could screw up this basic recipe.



They aren't screwing up the basic recipe, what your in-laws are describing is the Wisconsin Brandy Old Fashioned, a deliberate variation on the original, created to satisfy the tastes of the locals, just like a Hawaiian Mai Tai. I live in Wisconsin, and this is what you're going to get in every supper club and bar around the state if you order an Old Fashioned. It can be made sweet or sour to taste (I prefer the sour). Here's a recipe:

http://www.sweetphi.com/wisconsin-brandy-old-fashioned-sour/

The Wisconsin Old Fashioned, if made correctly, is a very good tipple in it's own right, and goes great with yer 4 basic Cheesehead food groups: deep-fried cheese curds, bratwurst, prime rib, and walleye, and is best enjoyed in one of the hundreds of dark, wood-paneled, family-owned supper clubs that dot the shores of our local lakes.


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AdOrAdam
Tiki Socialite

Joined: Jun 16, 2013
Posts: 630
From: Wolverhampton, UK
Posted: 2014-12-13 4:20 pm   Permalink

Interesting to see the Wisconsin Old Fashioned getting some mentions! The lemonade never sat right with me - when I first made Old Fashioneds I made them with everything (rum, brandy, bourbon, rye) before eventually settling on a few combos

Old friend came over, had a few drinks:

Cuba Kula Vs 1934 Zombie

Puka Punch Vs
2070 Swizzle

Gill Man Grog Vs Mai Kai Yeomans Grog

Clement VSOP Mai Tai Vs Saint James Rhum Vieux Mai Tai...

My friend has gone, I'm still nursing the last drink!

*hic!*


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hang10tiki
Tiki Socialite

Joined: Jul 18, 2010
Posts: 7172
From: Las Vegas
Posted: 2014-12-13 6:49 pm   Permalink

Hit Frankie's earlier today

Me- Zombie
Wahine- 3 Rum Scum




Then da lil lady hit a royal flush




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Worst sound ever, slurp of an empty tiki mug through my straw!!!


 
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hang10tiki
Tiki Socialite

Joined: Jul 18, 2010
Posts: 7172
From: Las Vegas
Posted: 2014-12-14 08:02 am   Permalink

next was

...- and the spousal unit continued on with a 3 Rum Scum





[ This Message was edited by: hang10tiki 2014-12-14 08:04 ]


 
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hang10tiki
Tiki Socialite

Joined: Jul 18, 2010
Posts: 7172
From: Las Vegas
Posted: 2014-12-14 6:15 pm   Permalink

Saw this online





So...



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bamalamalu
Tiki Socialite

Joined: Mar 20, 2006
Posts: 890
Posted: 2014-12-14 9:10 pm   Permalink

Nice score on the video poker!

Just back from watching the boat parade at Bali Hai, so currently drinking water.

Had a Mai Tai, and then a Goof Punch since it had been a while - seemed much more pineappley than I remembered, but still tasty. Then a nice Diplomatico to finish things off.



 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 903
From: Austin
Posted: 2014-12-16 7:19 pm   Permalink

Just made two Moonkist Coconuts to compare the recipe Mai Kai published in an issue of Esquire magazine from 1959 and the Hurricane Hayward tribute from a few years ago. Both were good but Hayward wins. Better balance and the coconut really shines as it should (the Mai Kai only called for 1/2 oz coconut milk vs Jim's 1.5 oz). We used Cayman Reef, a Barbados rum I don't remember acquiring (and know nothing about)and Flor de Cana. The Mai Kai recipe called for a third rum from the Virgin Islands (I used Angostura 5 year). It was a good drink but a little rummy for a medium strength drink. Very important was using canned coconut milk from Trader Joe's. I made Hayward's version once before using Silk coconut milk and it was not so good. These ingredients rate a solid 7, maybe even a 7.5 out of 10.

Anyone know anything about Cayman Reef and how it compares to Mount Gay, Doorly's or other Barbados rums?


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2382
From: La Mirada Atoll
Posted: 2014-12-16 10:30 pm   Permalink

Quote:

On 2014-12-16 19:19, mikehooker wrote:
Just made two Moonkist Coconuts to compare the recipe Mai Kai published in an issue of Esquire magazine from 1959 and the Hurricane Hayward tribute from a few years ago. Both were good but Hayward wins. Better balance and the coconut really shines as it should (the Mai Kai only called for 1/2 oz coconut milk vs Jim's 1.5 oz). We used Cayman Reef, a Barbados rum I don't remember acquiring (and know nothing about)and Flor de Cana. The Mai Kai recipe called for a third rum from the Virgin Islands (I used Angostura 5 year). It was a good drink but a little rummy for a medium strength drink. Very important was using canned coconut milk from Trader Joe's. I made Hayward's version once before using Silk coconut milk and it was not so good. These ingredients rate a solid 7, maybe even a 7.5 out of 10.

Anyone know anything about Cayman Reef and how it compares to Mount Gay, Doorly's or other Barbados rums?


Mike , Mt Gay and Doorley’s are my fav Bajan rums. I had some Cayman in a Rum and Diet coke and I enjoyed it.Not a sipper imho but it’s an okay general purpose rum.

[ This Message was edited by: nui 'umi 'umi 2014-12-16 22:31 ]


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2382
From: La Mirada Atoll
Posted: 2014-12-16 11:32 pm   Permalink

In a sturdy champagne flute;
1/2 oz brandy
1 oz Trader Vic’s Kona Coffee liqueur
fill with very hot strong coffee
Top with muddled cream, a Luxardo cherry and dribble a little maraschino liqueur over the cream and enjoy a cool winter night. Coming down in torrents here in La Mirada California.
Cheers


[ This Message was edited by: nui 'umi 'umi 2014-12-16 23:33 ]


 
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KrakenHunterSteve
Tiki Centralite

Joined: Jan 23, 2014
Posts: 74
Posted: 2014-12-17 10:29 pm   Permalink

I'm currently celebrating 'Havana Day' (my new let's-celebrate-someone-else's-holiday-with-drinking holiday) with a Cuban Style Daiquiri (Bacardi Heritage) and a non-Cuban Cuba Kula (Coruba, El Dorado 8, and Lemon Hart 151).



 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2014-12-17 11:11 pm   Permalink

KrakenHunterSteve that is really insensitive of you..........not to offer a cocktail to us!

 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1385
From: 16 miles from The Mai-Kai
Posted: 2014-12-18 12:22 am   Permalink

I'm sure I'm among the many dipping into their Havana Club stash tonight in celebration of the prospects of Cuban rums soon flowing more freely. I went with La Florida Daquiri Number 2, tweaked slightly to include both of my nearly exhausted Cuban rums ...



But I have a feeling that I may be restocking very soon.

(Also interesting to note that the anonymous Pyrat drink above is just a variation of La Florida (rum, lime, sugar, OJ, curacao).

And mahalo to Mike regarding the Moonkist Coconut recipe. It's indeed one of the best "medium" drinks.

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