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Tiki Central Forums Tiki Drinks and Food Jaspers Jamaican from Vintage Spirits and Forgotten Cocktails? V
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Jaspers Jamaican from Vintage Spirits and Forgotten Cocktails? V
Kill Devil
Tiki Socialite

Joined: Feb 16, 2011
Posts: 262
From: Chicago
Posted: 2012-06-12 08:05 am   Permalink

Has anyone tried the "secret mix" for the Jaspers Jamaican Punch, as listed in Ted Haigh aka Dr Cocktail's book? Attributed to Jasper himself, consisting of a lot of lime juice and Angostura, along with sugar and grated nutmeg. Sounds intriguing, as I've always thought the active ingredient in this drink was pimento/allspice syrup or pimento dram.

 
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Brandomoai
Tiki Socialite

Joined: Mar 05, 2008
Posts: 323
From: Edmonton, AB, Canada
Posted: 2012-06-12 1:44 pm   Permalink

I have the book, but I haven't tried making that mix yet. I'm planning on giving it a try this summer, maybe during a BBQ or something. If anyone has feedback, I'd also be interested.

 
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kid_dynamo
Tiki Centralite

Joined: Oct 13, 2011
Posts: 42
Posted: 2012-06-13 07:05 am   Permalink

It's good. Very spicy (as in, 'full of spices') and delicious, if you like Angostura bitters that it. Girl_Dynamo tried it and she wasn't as enamoured as I was, but she doesnt like the 1934 Zombie either. Basically it's a little bit drier than most tropical drinks, and the Angostura makes for one hell of a flavor profile, but it's good. If you like drier, spicier drinks, then you'll love this.

 
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Kill Devil
Tiki Socialite

Joined: Feb 16, 2011
Posts: 262
From: Chicago
Posted: 2012-06-13 08:08 am   Permalink

This thread reminds me that I'll have to try other Angostura-heavy drinks, like the Trinidad Sour, as initially unappetizing as they sound .

 
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Swanky
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Joined: Apr 03, 2002
Posts: 5059
From: Hapa Haole Hideaway, TN
Posted: 2012-06-13 09:08 am   Permalink

Thanks for pointing this out. We love the Bum's Jasper's and will try this variation this weekend.
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TikiHardBop
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Joined: Feb 21, 2009
Posts: 423
From: Rockledge, FL
Posted: 2012-06-13 09:20 am   Permalink

The Trinidad Sour is a really, really good cocktail. It's one of those drinks that everybody thinks they are going to hate until they try it. It tends to suck up your Angostura supply though!

 
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GentleHangman
Grand Member (7 years)  

Joined: Jun 23, 2006
Posts: 464
From: Stuart, Florida
Posted: 2012-06-13 1:05 pm   Permalink

I also have the book but have put off making the 'mix' as I fear it will go 'off' before I can use it up. I hate when that happens. I'll wait till I have a 'gathering' double the mix and serve this at the door as guests arrive.
Note: all my true friends are "Rummies" . . . just like me!


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Swanky
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Joined: Apr 03, 2002
Posts: 5059
From: Hapa Haole Hideaway, TN
Posted: 2012-06-13 1:20 pm   Permalink

That is a very frustrating book. It seems every recipe in it has a catch. You have to buy a bottle of some expensive or obscure ingredient to make it. Who wants to spend $30 obtaining a bottle of something you may use 1 ounce of and not care for the drink? Or, like this one, that requires mixing up some potion, and in this case, a big quantity and then if you don't like it...

I have not made one drink in that book, other than those already in the Bum's books.

The Bum's books have a few of these. I still have not bought a bottle of Stroh to make a single cocktail that has poor reviews. I have been able to find small bottles of Barenjager and Creme de Cassis and some other stuff that is used very little.

I only have so much room in my bar for bottles!


 
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Brandomoai
Tiki Socialite

Joined: Mar 05, 2008
Posts: 323
From: Edmonton, AB, Canada
Posted: 2012-06-13 2:58 pm   Permalink

It's more of a treasure-hunter's cocktail book. If you love sourcing out obscure and sometimes defunct ingredients, and you love classic cocktails, it's for you. It's inspired me to expand my cocktail repertoire (and my back bar) significantly. I'll be the first to admit I've spent more than I needed to on some of those obscure bottles, but booze lasts a long time and it's a lot of fun experimenting with new cocktails featuring some of those ingredients. Plus, I've sourced out some of Ted Haigh's reference material, which has really opened up a new world for me! Of course, this is not only going off topic but heading into non-tiki territory, so I'll shut up about it. I will throw this question out there: has anyone tried Swedish Punsch? The only one on the market is Kronan by Haus Alpenz. It's expensive and hard to find (haven't found it yet), but it sounds like it pairs well with rum and has a flavor profile that could possibly lend itself to tiki cocktails. I've been on the hunt during all my US visits this year...

 
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thePorpoise
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Joined: Jan 23, 2011
Posts: 1249
From: Tampa Bay
Posted: 2012-06-13 3:02 pm   Permalink

Quote:

On 2012-06-13 13:20, Swanky wrote:
I have been able to find small bottles of ...Creme de Cassis and some other stuff that is used very little.

I only have so much room in my bar for bottles!



hey man, gitchu some tequila and some cheap champagne, and knock that cassis out with a few brunch rounds of tequila sunrises and Kir Royales...


 
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kid_dynamo
Tiki Centralite

Joined: Oct 13, 2011
Posts: 42
Posted: 2012-06-13 6:00 pm   Permalink

Quote:
On 2012-06-13 14:58, Brandomoai wrote:I will throw this question out there: has anyone tried Swedish Punsch? The only one on the market is Kronan by Haus Alpenz. It's expensive and hard to find (haven't found it yet), but it sounds like it pairs well with rum and has a flavor profile that could possibly lend itself to tiki cocktails. I've been on the hunt during all my US visits this year...



I had to order mine from a place near San Jose.
http://www.beltramos.com

It's pretty good. Imagine a slightly smokey 'Pusser's Liqueur', and you have it. I've actually been trying to replicate the flavor by mixing Pusser's, Simple Syrup, and liquid smoke, but nothing acceptable so far.

Oh, and if you ever do get a bottle, try the Doctor Cocktail. It's amazing.


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teamtom
Tiki Centralite

Joined: Apr 13, 2006
Posts: 38
From: Maryland
Posted: 2012-06-14 03:43 am   Permalink

Try these guys...
http://www.drinkupny.com/SearchResults.asp?Search=punsch&Submit.x=0&Submit.y=0

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Swanky
Tiki Socialite

Joined: Apr 03, 2002
Posts: 5059
From: Hapa Haole Hideaway, TN
Posted: 2012-06-14 06:55 am   Permalink

Maybe it is time to do the same and get into these drinks. My guts have turned against the Tiki drinks. The sour just upsets me lately and I can't take it. I thumbed through last night and there are a decent handful I can make with just a couple of ingredients added to the bar. I am fairly sure I can get Rasberry syrup at the Middle Eastern place here.

 
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Kill Devil
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Joined: Feb 16, 2011
Posts: 262
From: Chicago
Posted: 2012-06-14 07:10 am   Permalink

Thought I'd mention Batavia Arrack, which is the main ingredient in Swedish Punsch. I've yet to own a bottle of either, but have had the Arrack in a delightful punch at Chicago's Violet Hour. Yes, it's definitely a smoky flavor; rum-like but distinctly unique. David Wondrich's "The Flowing Bowl" is a great history of punch and distilled spirits. Evidently Batavia Arrack(distilled in the Far East), or 'rack, was the originally favored ingredient in punch,to be followed by brandy(Europe) then rum(New World)

 
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thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1249
From: Tampa Bay
Posted: 2012-06-14 07:30 am   Permalink

those Alpenz guys import Batavia Arrack, iirc.

 
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