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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?
PalmtreePat
Tiki Socialite

Joined: Oct 07, 2014
Posts: 206
From: Los Angeles, CA
Posted: 2016-08-13 1:21 pm   Permalink

Few drinks at "The Happiest Hour" in NYC. They seem to be trying to rock the tiki look more than the tiki drink, but at least what they do serve is good.

House daiquiri: blend of 3 rums, one of which is definitely a white agricole, no mistaking that funk, with lemon syrup as the sweetener. I like the lime zest garnish.



Pineapple Express: Guatemalan rum (Botran?) with sage, lime, honey and pineapple. Better than I expected, just enough sage to make the drink a little dryer.



 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 915
From: Austin
Posted: 2016-08-14 8:07 pm   Permalink

My interpretation of Smugglers Cove's take on Trader Vic's version of a Don the Beachcomber Navy Grog. The Smith & Cross dominates. Will need to try a different rum combo next time. This was my first time using Martin's number system (1, 2 and 4).






 
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JenTiki
Grand Member (first year)  

Joined: Jun 16, 2006
Posts: 2345
From: Home of the best rum collection in NC
Posted: 2016-08-15 07:22 am   Permalink

Quote:

On 2016-08-14 20:07, mikehooker wrote:
My interpretation of Smugglers Cove's take on Trader Vic's version of a Don the Beachcomber Navy Grog. The Smith & Cross dominates. Will need to try a different rum combo next time. This was my first time using Martin's number system (1, 2 and 4).




I would only use the Denizen Merchants Reserve in a Mai Tai. That's what it was made for. By using that, you're adding a rum that was made to duplicate a blend of the original rums Vic used in a Mai Tai, so you may be muddying your blend with it. Denizen also makes a white rum, which I believe is the one to which Martin was referring in Category 2 in the book, especially since the Merchants Reserve is listed in Category 3. So the combo you used was actually categories 1, 3, and 4.


 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 915
From: Austin
Posted: 2016-08-15 09:13 am   Permalink

Quote:

On 2016-08-15 07:22, JenTiki wrote:
Quote:

On 2016-08-14 20:07, mikehooker wrote:
My interpretation of Smugglers Cove's take on Trader Vic's version of a Don the Beachcomber Navy Grog. The Smith & Cross dominates. Will need to try a different rum combo next time. This was my first time using Martin's number system (1, 2 and 4).




I would only use the Denizen Merchants Reserve in a Mai Tai. That's what it was made for. By using that, you're adding a rum that was made to duplicate a blend of the original rums Vic used in a Mai Tai, so you may be muddying your blend with it. Denizen also makes a white rum, which I believe is the one to which Martin was referring in Category 2 in the book, especially since the Merchants Reserve is listed in Category 3. So the combo you used was actually categories 1, 3, and 4.



Yes, I just looked again and category 2 lists Denizen (meaning the white) and not Merchant's Reserve which is what I used. Thanks for pointing that out. I've only used the Denizen in Mai Tai's in the past and was looking for an excuse to use it in something else.


 
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The Below Decks
Tiki Socialite

Joined: Apr 26, 2013
Posts: 676
Posted: 2016-08-15 09:39 am   Permalink

The Below Decks Spicy Dead Lady!




 
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JenTiki
Grand Member (first year)  

Joined: Jun 16, 2006
Posts: 2345
From: Home of the best rum collection in NC
Posted: 2016-08-15 11:25 am   Permalink

Quote:

On 2016-08-15 09:13, mikehooker wrote:
Quote:

On 2016-08-15 07:22, JenTiki wrote:
Quote:

On 2016-08-14 20:07, mikehooker wrote:
My interpretation of Smugglers Cove's take on Trader Vic's version of a Don the Beachcomber Navy Grog. The Smith & Cross dominates. Will need to try a different rum combo next time. This was my first time using Martin's number system (1, 2 and 4).




I would only use the Denizen Merchants Reserve in a Mai Tai. That's what it was made for. By using that, you're adding a rum that was made to duplicate a blend of the original rums Vic used in a Mai Tai, so you may be muddying your blend with it. Denizen also makes a white rum, which I believe is the one to which Martin was referring in Category 2 in the book, especially since the Merchants Reserve is listed in Category 3. So the combo you used was actually categories 1, 3, and 4.



Yes, I just looked again and category 2 lists Denizen (meaning the white) and not Merchant's Reserve which is what I used. Thanks for pointing that out. I've only used the Denizen in Mai Tai's in the past and was looking for an excuse to use it in something else.


I've used the Merchant's Reserve in other things and have never been quite satisfied with the results. Fortunately, I drink enough Mai Tais to warrant always having at least a bottle or two at home.


 
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mmaurice
Grand Member (first year)  

Joined: Feb 25, 2015
Posts: 87
Posted: 2016-08-15 3:04 pm   Permalink

Quote:

On 2016-08-14 20:07, mikehooker wrote:
My interpretation of Smugglers Cove's take on Trader Vic's version of a Don the Beachcomber Navy Grog. The Smith & Cross dominates. Will need to try a different rum combo next time. This was my first time using Martin's number system (1, 2 and 4).




I think I posted this on another post here.

I am obsessive over the TV Navy Grog. Been playing with this little gem for a long time.

I have found that a gold, a Jamaican, and a Demerara blend nice for the Trader Vic's Navy Grog. If I am feeling cheap, I'll use Flor Da Cana 4yr, Appleton Signature, El Dorado 8. If I am feeling like blowing it out, Zacapa 23, Appleton 12, El Dorado 12. Haven't tried anything older but I bet they would be even better.

Spending too much time at the bar at Trader Vic's here in Atlanta, I have learned that if they run out of the corporate provided syrup (which happens regularly), they make something similar to this,
http://5minutesofrum.com/blog/2014/4/10/spice-syrup but instead of 1.5 cups of sugar, use 2-2.5. They actually make the tea and then just mix it with a bottle of their rock candy syrup (2/3 syrup-1/3 tea)

2oz of the above mix + 1oz Lime + 0.5oz Grapefruit + 1oz ea of the rums is how it will taste here in Atlanta.

If out of the above mix (or too lazy to make it) try mixing your own from bar ingredients, 3/4oz sugar syrup + 1/4oz Cinnamon Syrup + 1/4 Pimento Dram (St. Elizabeth) + 1/2 Falernum (Taylor's)




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lunavideogames
Grand Member (5 years)  

Joined: May 09, 2012
Posts: 1853
From: San Diego
Posted: 2016-08-15 3:45 pm   Permalink


I am working on my drink menu for my room party at Oasis (saturday from 2-4). This is a PKSD. The recipe has a few tweaks from the original. If you want this recipe and more, make sure not to miss my room party sponsored by Pussers Rum!

This mug I got from Gecko last year at Oasis. He will be there again so find him for some great mugs before they are gone!


 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1409
From: 16 miles from The Mai-Kai
Posted: 2016-08-17 12:05 am   Permalink

A refreshing end to a long National Rum Day: The Smuggler's Cove Twenty Seventy Swizzle with yellow label Lemon Hart and Angostura 1919 ...



 
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JenTiki
Grand Member (first year)  

Joined: Jun 16, 2006
Posts: 2345
From: Home of the best rum collection in NC
Posted: 2016-08-17 08:43 am   Permalink

Last night's National Rum Day selection



 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 915
From: Austin
Posted: 2016-08-17 10:15 am   Permalink

Quote:

On 2016-08-15 15:04, mmaurice wrote:
Quote:

On 2016-08-14 20:07, mikehooker wrote:
My interpretation of Smugglers Cove's take on Trader Vic's version of a Don the Beachcomber Navy Grog. The Smith & Cross dominates. Will need to try a different rum combo next time. This was my first time using Martin's number system (1, 2 and 4).




I think I posted this on another post here.

I am obsessive over the TV Navy Grog. Been playing with this little gem for a long time.

I have found that a gold, a Jamaican, and a Demerara blend nice for the Trader Vic's Navy Grog. If I am feeling cheap, I'll use Flor Da Cana 4yr, Appleton Signature, El Dorado 8. If I am feeling like blowing it out, Zacapa 23, Appleton 12, El Dorado 12. Haven't tried anything older but I bet they would be even better.

Spending too much time at the bar at Trader Vic's here in Atlanta, I have learned that if they run out of the corporate provided syrup (which happens regularly), they make something similar to this, http://5minutesofrum.com/blog/2014/4/10/spice-syrup but instead of 1.5 cups of sugar, use 2-2.5. They actually make the tea and then just mix it with a bottle of their rock candy syrup (2/3 syrup-1/3 tea)

2oz of the above mix + 1oz Lime + 0.5oz Grapefruit + 1oz ea of the rums is how it will taste here in Atlanta.

If out of the above mix (or too lazy to make it) try mixing your own from bar ingredients, 3/4oz sugar syrup + 1/4oz Cinnamon Syrup + 1/4 Pimento Dram (St. Elizabeth) + 1/2 Falernum (Taylor's)






My typical go to "grog" is the Ancient Mariner:

1/4 oz St Elizabeth
3/4 oz lime
1/2 oz rich sugar
1/2 oz white grapefruit
1 oz Appleton 12
1 oz El Dorado 12

I don't bother making them unless I have white grapefruit. And I haven't played with a third rum in it besides Martin's recipe above, or if I'm doing a Don version with honey and no allspice.

On a side note, I've become a lover of the Bacardi 8 year. It has worked amazing in every drink calling for a Spanish style gold. Maybe I'll work that into my next Mariner.



 
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mmaurice
Grand Member (first year)  

Joined: Feb 25, 2015
Posts: 87
Posted: 2016-08-17 6:30 pm   Permalink

Quote:

On 2016-08-17 10:15, mikehooker wrote:
Quote:

On 2016-08-15 15:04, mmaurice wrote:
Quote:

On 2016-08-14 20:07, mikehooker wrote:
My interpretation of Smugglers Cove's take on Trader Vic's version of a Don the Beachcomber Navy Grog. The Smith & Cross dominates. Will need to try a different rum combo next time. This was my first time using Martin's number system (1, 2 and 4).




I think I posted this on another post here.

I am obsessive over the TV Navy Grog. Been playing with this little gem for a long time.

I have found that a gold, a Jamaican, and a Demerara blend nice for the Trader Vic's Navy Grog. If I am feeling cheap, I'll use Flor Da Cana 4yr, Appleton Signature, El Dorado 8. If I am feeling like blowing it out, Zacapa 23, Appleton 12, El Dorado 12. Haven't tried anything older but I bet they would be even better.

Spending too much time at the bar at Trader Vic's here in Atlanta, I have learned that if they run out of the corporate provided syrup (which happens regularly), they make something similar to this, http://5minutesofrum.com/blog/2014/4/10/spice-syrup but instead of 1.5 cups of sugar, use 2-2.5. They actually make the tea and then just mix it with a bottle of their rock candy syrup (2/3 syrup-1/3 tea)

2oz of the above mix + 1oz Lime + 0.5oz Grapefruit + 1oz ea of the rums is how it will taste here in Atlanta.

If out of the above mix (or too lazy to make it) try mixing your own from bar ingredients, 3/4oz sugar syrup + 1/4oz Cinnamon Syrup + 1/4 Pimento Dram (St. Elizabeth) + 1/2 Falernum (Taylor's)






My typical go to "grog" is the Ancient Mariner:

1/4 oz St Elizabeth
3/4 oz lime
1/2 oz rich sugar
1/2 oz white grapefruit
1 oz Appleton 12
1 oz El Dorado 12

I don't bother making them unless I have white grapefruit. And I haven't played with a third rum in it besides Martin's recipe above, or if I'm doing a Don version with honey and no allspice.

On a side note, I've become a lover of the Bacardi 8 year. It has worked amazing in every drink calling for a Spanish style gold. Maybe I'll work that into my next Mariner.





Add the third rum, 1oz, a gold but with some character, the Bacardi 8, I use the Zacapa.

I find the Ancient Mariner is missing some character compared to what we get here at TV Atlanta. They use a lot of sugar syrup and there is definetly some cinnamon in there.


 
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The Below Decks
Tiki Socialite

Joined: Apr 26, 2013
Posts: 676
Posted: 2016-08-18 10:14 am   Permalink

The Below Decks Banana Boo Loo!



 
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The Below Decks
Tiki Socialite

Joined: Apr 26, 2013
Posts: 676
Posted: 2016-08-19 09:01 am   Permalink

Hatchet Hall Airstream!



 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 915
From: Austin
Posted: 2016-08-19 1:52 pm   Permalink

First Friday off in a long time and declaring it invent-a-drink day. I combined a bunch of my favorite flavors and it came together nicely in my first try. This presently unnamed concoction contains St Elizabeth allspice, homemade falernum, Pernod, fresh squeezed white grapefruit juice, John English fassionola, homemade hibiscus grenadine, some Ango, lime and 2.5 ounces of Reserva. Cheers to my pals at Oasis having a blast this weekend.




 
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