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Tiki Central Forums Tiki Drinks and Food For the drinkers.... how far have you gone?
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For the drinkers.... how far have you gone?
thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2004-05-03 2:41 pm   Permalink

martiki hit the main point: "Balance is the key". Only a couple of drinks in the Grog Log I found too tart (one calls for several ounces of lime - that can't be right). I've made most of the drinks in the Grog Log (exceptions being those with Pimento Liqueur and the one with Alize) and some in Intoxica. I'm somewhat embarrased that I've had Intoxica for so long and haven't hardly scratched the surface. Shame on me!

 
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Alnshely
Tiki Socialite

Joined: Mar 24, 2002
Posts: 974
From: Oceanside CA
Posted: 2004-05-03 2:49 pm   Permalink

Jab,
You don't like Alize? I really like the reef.
Mahalo,
Al


 
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Unga Bunga
Tiki Socialite

Joined: Jun 06, 2003
Posts: 5819
From: CaliTikifornia
Posted: 2004-05-03 2:50 pm   Permalink

Quote:

On 2004-05-03 12:16, Swanky wrote:
The other secret ingredient in these recipes that you amy not think about is crushed ice. It really makes a difference.


This is a bad example of an ice crusher.
(Photo courtesy of Polynesian Pop)


 
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thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2004-05-03 2:53 pm   Permalink

Quote:

On 2004-05-03 14:49, Alnshely wrote:
Jab,
You don't like Alize? I really like the reef.
Mahalo,
Al



I don't know, I never tried it.


 
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Tonnikan Jinn
Tiki Socialite

Joined: Feb 28, 2004
Posts: 143
From: La Conchita
Posted: 2004-05-03 10:12 pm   Permalink

U.B. That's a BUMMER of an ice crusher. It's sad to see a broken mug. On a related topic, I picked up a vintage "ice-o-matic" ice crusher a few weeks back and I love it. Crushen ice rocks, but it might be melting a little too quickly.

Back to the original topic... too sour... no such thing. As far as I'm concerned, a perfect margarita (though not tiki) is made with 100% blue agave, Grand Mariner, ice and nothing but pure fresh squeezed lime juice (or recently thawed bottle of previously fresh squeezed). I love sour. If anything, I have found that most of the drinks taste a little better after sitting about 5 minutes or so. Maybe I'm not mixing/shaking/blending them enough?

So... to update my list...
Bali Hai Mai Tai
Carioca Hawaiian Cocktail
Cesar's Rum Punch
Headhunter

All damn fine beverages... but then again... I've had three of those tonight!
-T.J.



[ This Message was edited by: Tonnikan Jinn on 2004-05-04 22:52 ]


 
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Tonnikan Jinn
Tiki Socialite

Joined: Feb 28, 2004
Posts: 143
From: La Conchita
Posted: 2004-05-03 11:47 pm   Permalink

1 hour update... two more recipies down:
Hai Karate
Kava Bowl

Just so I don't seem totally pathetic on a Monday evening.... I'm on medical leave from work (injured shoulder from wresteling with a patient) so I don't have to be anywhere but the doctors office and physical therapy for the rest of the week. So.......... I'm drinking tonight!!

-T.J.


 
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Tonnikan Jinn
Tiki Socialite

Joined: Feb 28, 2004
Posts: 143
From: La Conchita
Posted: 2004-05-04 01:54 am   Permalink

... ok... one more then it's time for bed.

Pi-Yi

... so far it is a decent drink, but then again I'm not sure if I can really taste anything now or not... but, I'm on #29.

-T.J.


 
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Trader Woody
Tiki Socialite

Joined: Mar 25, 2002
Posts: 2301
From: Tiki Manor, Forest of Bowland,UK
Posted: 2004-05-04 04:09 am   Permalink

Quote:

On 2004-05-03 07:09, Quince_at_Dannys wrote:
People used to drink straight Campari and Daquiris with no sugar!



People drink Campari WITH sugar?! Bleaarggh!! Anyone who does so is missing the entire point of Campari.

Trader Woody


 
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Quince_at_Dannys
Tiki Socialite

Joined: Mar 29, 2004
Posts: 156
From: Command Records International HQ
Posted: 2004-05-04 11:05 am   Permalink

Quote:

People drink Campari WITH sugar?! Bleaarggh!! Anyone who does so is missing the entire point of Campari.

Trader Woody



Eww, that would be gross! Actually, what I meant was that people used to actually drink Campari and almost nobody does anymore. And you can't even get ANY lime juice at most bars these days, much less a decent quantity of it in your drink, and that's before I even start on the overdose of sugar. That's a reflection of the American palate in 2004.

I've gone to places and ordered a Mai Tai and told them to add some extra lime juice, and they look at me like I'm nuts, since they don't even use ANY to begin with--not even sweet and sour mix! Of course, when that happens I switch to a Martini, and then they try to serve it on the rocks and I have to explain that I want it straight up--"you know, in a cocktail glass," I tell 'em--and of course they don't bother shaking it in ice (and don't even TRY ordering it dirty, because they'll dump about half a bottle of olive juice the warm nasty thing); and at that point I'm ready to go berzerk, flip over some tables, fly screaming over the bar, go nuts on the bartender and sweep my arm across the endless rows of bottles of Apple Pucker, Kahlua, and Root Beer Schnapps, smashing them to the floor, and then proceed to make my own damn drinks!


 
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thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2004-05-04 12:10 pm   Permalink

Quote:

On 2004-05-03 22:12, Tonnikan Jinn wrote:As far as I'm concerned, a perfect margarita (though not tiki) is made with 100% blue agave, Grand Mariner, ice and nothing but pure fresh squeezed lime juice (or recently thawed bottle of previously fresh squeezed).



I just recently found out that all tequila is made from 100% blue agave or it can't be called tequila on the bottle - it's a law in Mexico. "100% blue agave" is a scam for gringos.

TJ - I am impressed by your committment to learning the original tropical drinks from the Grog Log. To me, it's a necessary step to get a taste of what the tiki bar experience in days past was really like. Not to mention the way it makes one feel!


 
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Tonnikan Jinn
Tiki Socialite

Joined: Feb 28, 2004
Posts: 143
From: La Conchita
Posted: 2004-05-04 2:18 pm   Permalink

Yeah, I'm familiar with "Norma Oficial" (NOM) the Mexican tequila laws. To legally be called tequila it has to be made in Jalisco (or a few other selected villages in near by states), made with no less than 51% agave "juice", the rest of which may be substituted with other sugar for the fermentation process. Tequilas like Jose Cuervo are referred to as "mixto", meaning that they are a blend of agave and other sugars, not to mention artificial coloring.
It's kind of like champagne.... unless it is made in the Champagne region of France, it is just sparkling white wine.

But that is another issue all together.

As far as my tiki drinking experiences.... I'm loving it! I also have Trader Vic's Bartender's Guide revised, and haven't even attempted anything in there yet. I want to get through Grog Log and Intoxica first. However, I need to find a few more ingrediants first like falernum and maraschino liqueur.

-T.J.


 
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Tonnikan Jinn
Tiki Socialite

Joined: Feb 28, 2004
Posts: 143
From: La Conchita
Posted: 2004-05-04 10:10 pm   Permalink

I think my count was off last night. The first two here I had yesterday:
Joan Bennett
Tropical Collins
Blue Reef
Red Tide
The Reef
Hurricaine
Don's own Planter's
Don's Daiquiri

Getting more ideas, making notes, putting more miles on my liver, having a good time, and warming up for Gringo De Mayo.

-T.J.


[ This Message was edited by: Tonnikan Jinn on 2004-05-04 22:54 ]

[ This Message was edited by: Tonnikan Jinn on 2004-05-05 00:55 ]

[ This Message was edited by: Tonnikan Jinn on 2004-05-05 01:05 ]


 
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Kreaky Tiki
Tiki Socialite

Joined: Apr 19, 2003
Posts: 182
From: Goleta the good land
Posted: 2004-05-04 10:44 pm   Permalink

TJ, I think that you could find maraschino at Talevi's on Hollister. If not they would probably order it for you. That's where I get some high end ingredients Rum Passion fruit syrup liquor 43, etc. Usually though,I get my supplies like falernum at the Liquor Depot in Van Nuys". I still can not find any good grenadine!

Cheers,

KT


 
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Tonnikan Jinn
Tiki Socialite

Joined: Feb 28, 2004
Posts: 143
From: La Conchita
Posted: 2004-05-04 11:17 pm   Permalink

Hey KT!

Thanks for the tip! I have been there recently, but I don't remember seeing the maraschino liqueur. Probably because I was looking for fallernum and different rums. I'll have to try them again.

I did find some Trader Vic's Rock Candy and Passion Fruit Syrups at Miratti's (I think it's called), right where Hollister turns into State. I think they had the T.V. Grenadine there too, but you are probably better off ordering online because they were $6.99 and $7.99 respectively. Online from T.V. is quite a bit cheaper at $4.75 a bottle, but then I'm not sure what their shipping rates are so it might be a wash.

If you are in need of stocking up, maybe we could place an order together and save a little cash. It's too bad that Santa Barbara doesn't have a "real" tiki bar anymore. There are a few places that have bamboo and tiki like decorations, but they are a far crw from the old Don the Beachcombers. I would just like a place with a nice quiet, comfortable, polynesian atmosphere with damn fine beverages. Kind of like The Mercury Lounge or Firebird, but with a full liquor license.

Anywho.... back to mixing! I've still got pages and pages of recipies to get through.

-T.J.


 
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Kreaky Tiki
Tiki Socialite

Joined: Apr 19, 2003
Posts: 182
From: Goleta the good land
Posted: 2004-05-04 11:27 pm   Permalink

Cool, I'll check Miratti's. I do go to Los Angeles jst about every week. If I happen to make a supply stop, I'll pick up an extra Fee Bro's Falernum for you. I'll let you know.

I wish we had a good Tiki bar here too. The drinks at the Beachside are pretty good though. They have about five good tropical drinks. The most tiki place by far is Alphie's in Goleta on Hollister. My kids love to go there with me for breakfast. They make great food.

Cheers,

KT

Cheers,

KT


 
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