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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?
AceExplorer
Grand Member (6 years)  

Joined: Apr 03, 2008
Posts: 2155
From: Deep in the Jacksonville Florida jungle.
Posted: 2017-05-19 06:30 am   Permalink

Quote:

On 2017-05-18 18:54, mikehooker wrote:
Good thing I have three more bottles of this stuff in reserve cuz it's going fast. Daiquiri time. All the time.



Mike, have you attempted re-creating the Floridita daiquiries? Gawd, those were good...


 
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AceExplorer
Grand Member (6 years)  

Joined: Apr 03, 2008
Posts: 2155
From: Deep in the Jacksonville Florida jungle.
Posted: 2017-05-19 06:57 am   Permalink

I'm in New York for a week. Last night I visited Rum House a few steps from Times Square. I sat at the bar and Sara was my server. She did an awesome job with not only the drinks, but also her service. The entire bar staff is very friendly and knowledgeable, and has a passion for rum. If they could, they would add more shelves to the place and stock even more rum goodness.

Each of my drinks was preceded with the awesome question, "Do you have a rum preference which you would like that with?"

I started with a very flavorful mojito.



Then a rum old-fashioned.



Then, to finish, a daiquiri.



_________________


 
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Martiki-bird
Tiki Socialite

Joined: Mar 23, 2007
Posts: 138
From: Blue Lory Lounge, NJ
Posted: 2017-05-19 08:46 am   Permalink

I am so glad to see that you took the time to visit the Rum House. It is one of the only bars worth a visit in Times Square, and I visit as often as I can when I'm working in Midtown.

Drinks look divine as always: They really do make the effort to know their stuff!


 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 901
From: Austin
Posted: 2017-05-19 09:33 am   Permalink

Quote:

On 2017-05-19 06:30, AceExplorer wrote:
Quote:

On 2017-05-18 18:54, mikehooker wrote:
Good thing I have three more bottles of this stuff in reserve cuz it's going fast. Daiquiri time. All the time.



Mike, have you attempted re-creating the Floridita daiquiries? Gawd, those were good...





Precisely my new purpose in life. I've nearly killed this first bottle trying to get those Daiquiris just right. The published recipes are not correct and I've toyed with countless changes in measurement, technique, etc. Don't get me wrong, these are wonderful, just not quite the same as what I had at Floridita.

I actually was thinking about starting a component study of the Cuban daiquiri thread because I believe there are differences in the products they have there that make it nearly impossible for us to recreate them in the states. First and foremost, the entire time I was in Cuba, I never saw a lime. All the bars had their lime juice in squeeze bottles. The fruit markets I went to had no limes. What are they using?! Is it something imported from Venezuela? Is it something frozen and thawed? Is it Key Limes? I even considered the possibility they're using lemons but think the flavor would be noticeably different. Unless their lemons are wholly different than ours. Then you have the sugar to consider. How different does Cuban grown sugar taste than what we have here? I need answers!


 
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The Below Decks
Tiki Socialite

Joined: Apr 26, 2013
Posts: 636
Posted: 2017-05-19 11:07 am   Permalink

Petty Cash Brixton!



 
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Early Landed Larry
Tiki Centralite

Joined: Apr 17, 2017
Posts: 75
Posted: 2017-05-19 5:57 pm   Permalink

Is that Brixton, London?

 
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Hamo
Tiki Socialite

Joined: Aug 22, 2016
Posts: 164
From: Colorado (via Iowa)
Posted: 2017-05-19 8:53 pm   Permalink

Seven Seas Rum Barrel



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uncle trav
Tiki Socialite

Joined: Apr 27, 2005
Posts: 2230
From: Kalamazoo
Posted: 2017-05-20 6:03 pm   Permalink


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


 
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PalmtreePat
Tiki Socialite

Joined: Oct 07, 2014
Posts: 192
From: Los Angeles, CA
Posted: 2017-05-21 7:31 pm   Permalink



Revisiting St James' multi island "reserve" rum in a mai tai. I was dismissive of this rum at first, but the second time around I find that the pronounced, fruity funk (maybe because the martinique component of the blend is a rhum tradicional?) makes a nice drink when combined with a sweeter, darker rum like Coruba.


[ This Message was edited by: PalmtreePat 2017-05-21 19:32 ]


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2381
From: La Mirada Atoll
Posted: 2017-05-21 10:51 pm   Permalink

Good looking M T PalmTree. Me and my better half are having PainKillers and Paralyzing Pufferfish as served at the Bali Hai. I omitted the Pineapple wedge cuz I left my pineapple on the hotel patio while we were over at the Caliente Tropics and it was kinda ruined on account of the high temps here in P S. Also threw in a pic of my MCM travel bar.



Pufferfish. Mahalo Olivia-Senior Bartender and pretty lady at the Bali Hai, San Diego





[ This Message was edited by: nui 'umi 'umi 2017-05-21 22:56 ]


 
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The Below Decks
Tiki Socialite

Joined: Apr 26, 2013
Posts: 636
Posted: 2017-05-22 10:41 am   Permalink

The Below Decks Daiquiri du Bresil and Martinez!




 
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Hamo
Tiki Socialite

Joined: Aug 22, 2016
Posts: 164
From: Colorado (via Iowa)
Posted: 2017-05-22 7:44 pm   Permalink

Corn 'n Oil



 
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AceExplorer
Grand Member (6 years)  

Joined: Apr 03, 2008
Posts: 2155
From: Deep in the Jacksonville Florida jungle.
Posted: 2017-05-22 8:00 pm   Permalink


My Gin Rhapsody, concocted this tonight at Painter's bar in Cornwall-on-Hudson, NY.



 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 901
From: Austin
Posted: 2017-05-22 9:04 pm   Permalink

Another day another daiquiri.



 
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Prikli Pear
Tiki Socialite

Joined: Jan 04, 2017
Posts: 174
From: New Braunfels, Texas
Posted: 2017-05-22 9:34 pm   Permalink

A boring rum-and-Coke with Cruzan Blackstrap. I'm nowhere near as cool as you folks.

 
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