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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?
AdOrAdam
Tiki Socialite

Joined: Jun 16, 2013
Posts: 630
From: Wolverhampton, UK
Posted: 2015-10-17 11:41 am   Permalink

Ordered some Chinese food, mixed up a couple - a Nui Nui vs Three Dots & A Dash





 
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uncle trav
Tiki Socialite

Joined: Apr 27, 2005
Posts: 2255
From: Kalamazoo
Posted: 2015-10-17 6:45 pm   Permalink

FOR REAL !!!



_________________
"Anyone who has ever seen them is thereafter haunted as if by a feverish dream" Karl Woermann


 
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hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 3943
From: Reseda, calif.
Posted: 2015-10-17 8:09 pm   Permalink

From a few days ago Blackbeard's Ghost, Beachbum Berry remix





today, Lady in blue, combination of gin, lemon juice, simple syrup, orange flower water, creme de violet, blue curacao.




very nice.




 
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The Below Decks
Tiki Socialite

Joined: Apr 26, 2013
Posts: 676
Posted: 2015-10-19 09:52 am   Permalink

The Mayhaw Bar, St. Roche Market True Daiquiri!



 
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hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 3943
From: Reseda, calif.
Posted: 2015-10-19 10:46 am   Permalink




Gin martini, extra olives.






 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2443
From: La Mirada Atoll
Posted: 2015-10-19 10:17 pm   Permalink

Quote:

On 2015-10-19 09:52, The Below Decks wrote:
The Mayhaw Bar, St. Roche Market True Daiquiri!



Hey Bd, What’s in that Daiquiri? Might be the pic but the color seems off.
Cheers


 
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The Below Decks
Tiki Socialite

Joined: Apr 26, 2013
Posts: 676
Posted: 2015-10-20 09:29 am   Permalink

It might be the lighting. I think it was a straight daiquiri with aged rum.

 
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The Below Decks
Tiki Socialite

Joined: Apr 26, 2013
Posts: 676
Posted: 2015-10-20 09:33 am   Permalink

May Bailey's Hurricane!



 
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The Below Decks
Tiki Socialite

Joined: Apr 26, 2013
Posts: 676
Posted: 2015-10-20 1:50 pm   Permalink

Clifton's Golden Globe!



 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 915
From: Austin
Posted: 2015-10-20 9:06 pm   Permalink

Single serving Vic Scorpion



My wife recently bought a bottle of gin to make Ramos Gin Fizz. We've never kept gin in the bar so I was excited about the prospect of adding Saturns, Suffering Bastards, Fog Cutters and of course Scorpions to the repertoire, which of course meant I had to find a Brandy as well. I don't have a clue about Brandy so asked a guy at my local liquor store for a recommendation and ended up with Romate.

I made a Luau Scorpion last week and it tasted pretty one dimensional so I added a little more orgeat and some passion fruit. Better. Still not great. Tonight I made Vic's version and it also fell flat. So I added more orgeat and some passion fruit. Better. Still not great. This time I used Plantation 3 Stars instead of Flor de Cana thinking it would add a little pizazz but alas I'm not blown away.

I've had good scorpion bowls at bars. Anyone have a recipe that knocks it out of the park? Or is this just the wrong Brandy?


 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1409
From: 16 miles from The Mai-Kai
Posted: 2015-10-20 11:24 pm   Permalink

My orchid is blooming, which makes for the perfect opportunity to whip up The Mai-Kai's Mai Tai with the correct garnish (including powdered sugar) ...





Review and recipe:
http://www.slammie.com/atomicgrog/blog/2011/08/24/mai-kai-cocktail-review-trade-in-vics-mai-tai-for-this-classic/

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Events, music, art, cocktails, culture

The Mai-Kai Cocktail Guide | The Tiki Times


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AceExplorer
Grand Member (6 years)  

Joined: Apr 03, 2008
Posts: 2198
From: Deep in the Jacksonville Florida jungle.
Posted: 2015-10-21 07:15 am   Permalink

Quote:

On 2015-10-20 21:06, mikehooker wrote:
Single serving Vic Scorpion



My wife recently bought a bottle of gin to make Ramos Gin Fizz. We've never kept gin in the bar so I was excited about the prospect of adding Saturns, Suffering Bastards, Fog Cutters and of course Scorpions to the repertoire, which of course meant I had to find a Brandy as well. I don't have a clue about Brandy so asked a guy at my local liquor store for a recommendation and ended up with Romate.

I made a Luau Scorpion last week and it tasted pretty one dimensional so I added a little more orgeat and some passion fruit. Better. Still not great. Tonight I made Vic's version and it also fell flat. So I added more orgeat and some passion fruit. Better. Still not great. This time I used Plantation 3 Stars instead of Flor de Cana thinking it would add a little pizazz but alas I'm not blown away.

I've had good scorpion bowls at bars. Anyone have a recipe that knocks it out of the park? Or is this just the wrong Brandy?



Mike - bravo on the gin! Explore and have fun with it.

With regard to the brandy, they are all over the place, unique creations, and I don't have much advice because the amount of brandy is usually so small in my drinks that I emphasize exact measurements over brandy brand name. I'm sure you were meticulous, so you may just have an unimpressive recipe.

I make scorpion bowls at home once in a while, and the classic recipes in the Bum's books don't taste too much like the ones I have in bars. My impression is that scorpion bowls and volcano bowls are customized by each restaurant, similar to what they do with Mai Tais. To date I have only used the Bum's recipes from his books, so you may need to start there and tweak as you go along and hit upon something you like.


 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 915
From: Austin
Posted: 2015-10-21 09:35 am   Permalink

Quote:

On 2015-10-21 07:15, AceExplorer wrote:

I make scorpion bowls at home once in a while, and the classic recipes in the Bum's books don't taste too much like the ones I have in bars. My impression is that scorpion bowls and volcano bowls are customized by each restaurant, similar to what they do with Mai Tais. To date I have only used the Bum's recipes from his books, so you may need to start there and tweak as you go along and hit upon something you like.



Ace, the recipes I used for the Luau Scorpion and Vic individual serving came from the Total Tiki app. Kelbo's recipe is also listed and calls for passion fruit syrup which is why I decided to tweak the other two with the addition of that. Kelbo also uses a dark Jamaican rather than a silver or gold Puerto Rican so I'm anxious to try that one next.

[ This Message was edited by: mikehooker 2015-10-21 09:36 ]


 
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AceExplorer
Grand Member (6 years)  

Joined: Apr 03, 2008
Posts: 2198
From: Deep in the Jacksonville Florida jungle.
Posted: 2015-10-21 09:49 am   Permalink

Quote:

On 2015-10-21 09:35, mikehooker wrote:
Ace, the recipes I used for the Luau Scorpion and Vic individual serving came from the Total Tiki app. Kelbo's recipe is also listed and calls for passion fruit syrup which is why I decided to tweak the other two with the addition of that. Kelbo also uses a dark Jamaican rather than a silver or gold Puerto Rican so I'm anxious to try that one next.



Sounds good, thanks Mike. This makes me want to look up the history and pedigree of the scorpion and volcano bowls in the app and in the books. Truly these are quite different across the board out there, obviously I will have to follow in your footsteps and try some more variations. (Cheap booze leads to higher profits, and I'm sure that's what a lot of today's restaurants do, excepting of course the true tiki establishments.) The last bowl I made was not impressive, and I followed the recipe exactly. So I can see why you would tweak things. A nice thing about that is when you land on a winner, it's YOURS to call your own and serve to friends.


 
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The Below Decks
Tiki Socialite

Joined: Apr 26, 2013
Posts: 676
Posted: 2015-10-21 10:11 am   Permalink

Felix's Pimm's Cup!




 
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