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Tiki Central Forums » » Tiki Drinks and Food » » Recipe: Mahiki drink recipes
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Recipe: Mahiki drink recipes
fez monkey
Tiki Socialite

Joined: Jul 10, 2006
Posts: 198
From: San Francisco Bay Area
Posted: 2008-08-29 9:07 pm   Permalink

Mahiki is currently one of the top bars in London for the young and wealthy.

Maybe you can't get there this weekend since you don't live anywhere nearby. Why not recreate it at your own home tiki bar? Here is the skinny on some of their house recipes. I was fortunate enough to stumble upon the website of a couple of gents calling themselves the SoulShakers who developed these drinks and were good enough to put the recipes online.

The only downside for some is that the measurements and temperatures are in metric units.
30ml is approximately 1 fluid oz. 150C is approximately 300F.

- SV

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MAHIKI
An interesting variation of the Champagne Punch using vanilla, pear and gold rum, it is the eponymous cocktail of Mahiki in Mayfair.

25ml Gold Rum
5ml Sailor Jerry's
15ml Pear Puree
10mlStrawberry Puree
25ml lemon juice
10ml Fraise de Bois
20ml Simple syrup
75ml Sparkling wine

Method
Shake and strain the first 7 ingredients over cubed ice in a tall Tiki mug, top with sparkling wine and garnish with a pineapple leaf.



BARON SAMEDI'S BREW
A hardcore celebration of a classic Tiki ingredient - honey cream which is equal parts of brown sugar, honey and unsalted butter blended together. A great drink to have if you only have time for a quick one.

60ml Mahiki Grog (Light, golden, Demerara, overproof and anejo rum blend)
20ml Honey cream
20ml lime juice
1 dash Angostura
60ml ginger beer
5ml absinthe

Method
Shake and strain the first 5 ingredients over cubed ice in a tall Tiki mug, top with ginger beer and a dash of absinthe, no garnish.



JOLLY ROGER
Our take on the classic rum lime and water naval combination, we stick to the large quantities of liquor but have tried making it a little more palatable with a dash of the captain’s brandy, bitters and falernum.

65ml Mahiki Grog (Light, golden, Demerara, overproof and anejo rum blend)
15ml Cognac
2 Lime chunks
15ml Lime juice
1 dash Angostura
20ml simple syrup
30ml water
5ml falernum

Method
Squeeze lime chunks, shake and strain over cubed ice in a large tankard, served with no garnish.




ULTIMATE MAI TAI
Short of using ultra expensive rum we have tried to create a drink that while less classically correct as some, is still a complex and exquisite drink.

40ml Appleton Extra
15ml Creole Schrubb Orange liqueur
10ml Orgeat
25ml lime juice
1 dash Angostura
3 chunks Pisco roasted pineapple
10ml Woods 100

Method
Cut up a pineapple into skinless chunks and place in a roasting pan, dust with brown sugar, pour in 50ml Pisco and place in a low oven with the door open for five minutes, then raise to 150 degrees close door and roast for 20 minutes until the pineapple starts to break down and the sugar begins to caramelise.
Once cool, muddle the pieces, add other ingredients except Woods, shake and strain over cubed ice in a double old-fashioned glass, float Woods 100, garnish with a fresh pineapple chunk, lime wedge and mint sprig.




HONOLULU HONEY
A super soft and sumptuously unctuous concoction, as seductive as the finest Polynesian temptress.

50ml Gold rum
20ml mango puree
40ml pineapple juice
20ml honey cream
20ml lime juice

Method
Shake all ingredients and strain into a Tiki Goblet, garnish with a hibiscus flower.



RAROTONGA
Super fresh highball with a blend of tropical flavours.

40ml Woods 100
1 slice Watermelon
25ml lime juice
15ml apricot brandy
5ml simple syrup
70ml Ting

Method
Muddle watermelon, shake and strain all the ingredients ‘cept the Ting over cubed ice into a tall Tiki mug, top with Ting and garnish with a large watermelon slice.



COCONUT GRENADE
A quick solution to party hordes, pre-make loads of these coconuts in advance to slake their thirst quickly.

40ml Gold rum
10ml Passionfruit syrup
1 dash Angostura
10ml lime juice
20ml water
1 coconut

Method
Drill a hole in the eye of a coconut and empty out the milk. Mix this with the other ingredients and pour back into the coconut through a straw. Chill in the freezer for 1 hour, shake and then serve.



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Chief Bartender
Tiki Socialite

Joined: Jun 04, 2006
Posts: 128
From: Sacramento, CA
Posted: 2008-08-30 07:38 am   Permalink

Coconut Grenade. Yum. We have fond memories of drinking one of these in London. Thanks for the recipes.

 
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alohacurrent
Tiki Socialite

Joined: Jun 16, 2006
Posts: 238
From: Sacramento
Posted: 2008-08-30 08:10 am   Permalink

Thanks for posting these SV. Talk about precision mixing though. I thought Donn the Beachcomber's recipes were complex with an 1/8 ounce of this and a few drops of that.

The Mahiki has 5/6 ounce of gold rum, 1/6 ounce of Sailor Jerry's and 5/6 ounce of lemon juice. I don't believe I have ever had the restraint to pour Sailor Jerry's in such quantity. I never thought I would use my metric jigger, but now I definitely am


 
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virani
Tiki Socialite

Joined: Sep 17, 2003
Posts: 1438
From: Volcanic area of France
Posted: 2008-08-30 10:51 am   Permalink

Coconut Grenade !
I agree. I had the honour to taste a few of those before the opening of the bar, and man, I thought I didn't like coconut based drinks, but that one is a fantastic drink.
Thanks for those recipes.


 
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fez monkey
Tiki Socialite

Joined: Jul 10, 2006
Posts: 198
From: San Francisco Bay Area
Posted: 2008-08-31 10:20 pm   Permalink

Since those went over so well, I figured I'd add the rest of the recipes from the SoulShakers website. A little detective work reveals that four of these recipes - VELVET VOODOO, COLADA NUEVA, SOUL HAPPINESS, and SILVER ANGEL - are used at Trailer Happiness, also in London. (I'd be interested if anyone can match other recipes to other establishments.) There is also a collection of punches and such for large gatherings.

Bottoms up!
- SV
--------------------
Individual Cocktails


BIG APPLEBERRY
A Match Classic from the forgotten mists of time. The best Cognac drink in the world in our humble opinion.

60ml Cognac
10ml simple syrup
60ml Clear Apple juice
1 string of redcurrants
3 grapes
1 blackberry
5 raspberries

Method
Muddle berries, add other ingredients, shake and strain over cubed ice in a Catalina glass and garnish
with berries.


A FINE PEAR
Buzz (Toby) is a god of absinthe mixology and here is one of his finest creations, we named it though (badly!!!!)

40ml Poire William eau de vie
25ml Hapsburg Red
50ml Pear puree
25ml lemon juice
25ml sugar syrup
15ml apple juice

Method
Shake all ingredients and strain over cubed ice in a Catalina glass, garnish with a pear and apple fan.



ORCHARD SMASH
A variation on Pete Kendall’s Space Gin Smash from Trailer Happiness, this drink is a healthy way to get drunk. Pete’s original recipe is with gin; feel free to try that instead.

50ml Zubrowka
15ml Elderflower
5 red grapes
5 mint leaves
3 small lemon wedges
30ml fresh apple juice

Method
Muddle the fruits carefully, add other ingredients and shake well, strain over cracked ice in a chilled highball, garnish with mint, grapes and an apple wedge.
menu


BAJAN PEACH SMASH
Great variant on Dale’s whisky peach smash that we feel tastes even better.

50ml Mount Gay XO
3 lemon wedges
20ml peach puree
25ml simple syrup
6 mint leaves

Method
Muddle lemons, add other ingredients, shake hard and strain over cracked ice in a double old-fashioned glass, garnish with a mint sprig and peach slice.



BLACK CHERRY ALEXANDER
A delicious alternative to a desert, boozy and moreish.

30ml Cognac
10ml Crème de cacao
10ml Crème de cerise
40ml Black cherry ice cream
10ml milk

Method
Shake all ingredients and strain into a chilled large martini glass. Garnish with shaved chocolate spirals.


PINOT PUNCH
A Drink to entice the unadventurous, soft flavours with a hint of acid combine to produce a perfect drink for a summers day.

30ml Gin
2 lemon wedges
20ml simple syrup
20ml Peach puree
6 mint leaves

Method
Muddle mint and lemons, add other ingredients and swizzle over crushed ice in a highball glass, garnish with a mint sprig.



SHELTER FROM THE STORM
A drink inspired by the Dark and Stormy and Dale’s Anejo Highball, the rum is vital, if you can get hold of some I can think of no finer use.

40ml English harbour 5yr old
15ml Creole schrubb
25ml lime juice
5ml Velvet Falernum
Dash Angostura
Top homemade ginger beer

Method
Shake and strain first five ingredients over cubed ice in a tall glass, top with homemade spicy ginger beer (although some available brands like Lion, or Luscombe Park will suffice), garnish with a pegged piece of candied ginger.




B AND B SOUR
Take the original PPS, and sour it. Hardly revolutionary, but still the drink that gets me out of more trouble behind the bar than any other, nearly every service.

35ml Cognac
20ml Benedictine
10ml simple syrup
25ml lemon juice
2 dash angostura

Method
Shake all ingredients and strain over cubed ice in a large rocks glass, garnish with a large orange twist.


MELON HONEY CRUSH
The perfect marriage of Manuka honey 42Below and fresh melon with chardonnay.

30ml Manuka Honey 42Below vodka
Eighth honeydew melon
10ml honey syrup
Dash lemon juice
60ml Chardonnay

Method
Muddle melon, shake with all other ingredients and strain over crushed ice in a tall glass, garnish with a thin melon slice.
menu


CABALLO LOCO
Arrete tequila is fantastic tipple, and this cocktail seems to work particularly well with it.

50ml Arrete Plata
20ml lemon juice
10ml maple syrup
10ml simple syrup
30ml Fresh Pressed Apple juice

Method
Shake and strain over cubed ice in a large rocks glass, garnish with an orange twist.


POACHED PEAR COLLINS
Pear and anise are a fabulous combination, bolstered by the Miller’s to make a beguiling alternative to a basic Gin Tom Collins.

50ml Millers Westbourne
20ml simple syrup
3 poached pear pieces
22.5ml lemon juice
Top with soda

Method
Poach 500g of pears in simple syrup with one star anise flower for 20mins. Cool and muddle 3 slices of pear, add other ingredients, shake and strain, top with soda and garnish with a pear fin slide.



WAYSIDE FIZZ
A quintessential English drink, hopefully made with homemade redcurrant cordial although commercial ones are available.

30ml Millers Westbourne Strength
20ml Plymouth sloe gin
25ml lemon juice
10ml simple syrup
Top with soda
15ml redcurrant cordial

Method
Shake and strain over cubed ice in a Catalina glass, top with soda and drizzle the redcurrant cordial over the top. Garnish with mixed berries.



COASTAL KISS (serves 2)
A classic beachfront bar cocktail, soft and delicious.

100ml Light Rum
20ml Sailor Jerry's
Half a banana
3 pineapple chunks
30ml pineapple juice
30ml Coco Lopez
5ml lemon juice
Blue Curacao

Method
Blend all ingredients with crushed ice, serve in a large Tiki bowl with a spray of blue Curacao, garnish with a paper boat.



10CC
A vodka version of this drink won its’ category at the 2006 Finlandia World Finals
50ml Tanqueray 10 Gin
20ml Lemon Juice
25ml Camomile Tea Syrup
4 Pieces Cucumber
Top with soda

Method
Muddle the cucumber pieces (about 20mm of cucumber in total), add other ingredients, shake and strain over cubed ice, top with soda, and garnish with a cucumber slice.



VELVET VOODOO
One of the first drinks we ever created, still to be bettered in Tequila Tiki terms.

40ml Arrete Reposado Tequila
10ml Orange Curacao
15ml Apricot brandy
15ml lime juice
40ml Fresh pineapple juice
1 dash Angostura

Method
Shake and strain all ingredients over cubed ice in a hurricane glass, garnish with a pineapple leaf and slice.



DRY DAQUIRI
A fantastic drink by Kevin Armstrong, one of the best daiquiri variations I have ever tasted.

50ml Havana Club Silver Dry
20ml Lime Juice
5ml Passionfruit syrup
5ml Campari
15ml simple syrup

Method
Shake all ingredients with ice and strain into a large martini glass, garnish with an orange twist.



THE WEEGIE
Weegie is a semi derogatory term for a Glaswegian, normally with Pikey undertones. This drink was created for Auchentoshan, which hails from a Glasgow estate.

40ml Auchentoshan Three Wood
20ml Orange Curacao
10ml Orgeat
25ml lemon juice
30ml Pineapple juice
1 dash Angostura

Method
Shake all ingredients with ice, strain into a tall glass over cubed ice and garnish with a pineapple leaf.



BITTER AND TWISTED
One of our all time favourite drinks, Kevin Armstrong (Bitter Summer), Tom Ward (St. Thomas), Dick Bradsell (Wibble) and Vincenzo Errico (Enzoni) have all had a hand in creating this fabulous recipe.

40ml Miller’s Westbourne Strength
15ml Campari
10ml Lime juice
15ml Passionfruit syrup
Quarter Pink Grapefruit

Method
Muddle pink grapefruit, shake all ingredients and strain over cracked ice in chilled highball glass. Garnish with a blackened grapefruit slice.



PORT AND CIDER COBBLER
A crazy concoction with its’ roots in Snakebite and Black with a (slightly) adult twist

35ml Grahams LBV port
3 pineapple pieces
100ml Henry Weston’s Vintage Cider

Method
Muddle pineapple wedges, shake with port and strain over crushed ice in a tall glass, top with cider, swizzle and serve. No garnish.



CLUB COCKTAIL
Just a Manhattan with rum, but the addition of a hint of maraschino syrup (not liqueur) works really well with the dryer styles of aged rum.

50ml Havana 7year old
12.5ml Sweet vermouth
10ml Dry vermouth
5ml maraschino syrup
2 dash Angostura

Method
Stir all ingredients over ice, strain into a martini glass, garnish with a discarded orange twist and a cherry.




HIBISCUS HIGHBALL
A blend of floral notes from Pisco and liqueur softened with homemade grenadine.

40ml Pisco
20ml Luxardo Maraschino
10ml grenadine
25ml lemon juice
5ml sugar
10ml egg white
40ml soda water

Method
Shake and strain the first 6 ingredients over cubed ice in a tall Catalina glass, top with sparkling water and garnish with a hibiscus flower.




CALE COSMOPOLITAN
Our update on the cosmopolitan, served at Tom’s Kitchen. If you don’t want to spend time making Seville orange syrup, a good Triple Sec will suffice.

40ml Finlandia Grapefruit
15ml Seville orange syrup
12.5ml lime juice
Half a fresh Pomegranate

Method
Juice the pomegranate (a citrus press works well for this), shake and strain all ingredients into a large cocktail glass and garnish with a grapefruit twist.




LONDON FOG CUTTER
One of the few times we have made a drink with more than one base spirit, but this one really works, and is super strong to boot.

40ml Gin
15ml Dark Rum
20ml Cognac
10ml Passionfruit syrup
10ml Elderflower Cordial
10ml Camomile syrup
25ml lemon juice
40ml Apple juice

Method
Shake and strain all ingredients over cubed ice in a Catalina glass, garnish with an apple fan.




GOLDEN GIBSON
An update of the classic Gibson cocktail, showing the creative elements in any stirred up drink. We replaced the dry vermouth with sweet herbaceous liqueur, and produced our own marinated onions to pull all the flavours together. Cheers to the Jeveons for the basis for this recipe.

60ml Finlandia Vodka
9ml Benedictine

Method
A couple of days in advance take a jar of small silverskin onions in vinegar, add two teaspoons of brown sugar, 1 teaspoon of turmeric and a few saffron stamens, shake well and leave to marinate.
Stir vodka and Benedictine over ice and strain into a frozen martini glass, garnish with a pair of the onions on a cocktail stick. (You can tell if they have marinated enough when the tips of the onions are deep red.)




COLADA NUEVA
A great demonstration of the frivolity and fun to be had in Tiki drinks, relaxing the rules a little bit.

60ml Finlandia Mango
15ml Mango Puree
15ml Coconut cream
50ml Guava juice
Dash lime juice
Dash grenadine

Method
Blend all ingredients together, pour into a hurricane glass, garnish with a pineapple wedge and a cherry.
menu



WIBBLE
Possibly Dick Bradsell’s best ever recipe, a timeless classic. A Wibble will make you wobble, but you won’t fall over.

25ml gin
25ml sloe gin
25ml pink grapefruit juice
Dash lime juice
Dash lime juice
Dash simple syrup

Method
Shake and strain all ingredients into a chilled martini glass, garnish with a lemon twist.




AMBROSIA
Sacha Petraske has been serving his customers a pre-cursor to this drink made with illicit Havana Club for many years now in all his bars under the moniker of the Honeysuckle. This is a simple variation relying the extra age of Havana 7.

50ml Havana 7year old
20ml Honey Syrup
20ml lime juice
1 dash Angostura

Method
Shake and strain all ingredients into a chilled large martini glass, garnish with an orange twist.




GOOD TIME GIRL
Alcoholic Solero ice cream, nuff said.

40ml Finlandia Mango
15ml mango puree
5ml passion fruit puree
10ml passion fruit syrup
50ml vanilla ice cream

Method
Blend all ingredients with a little crushed ice and pour into a chilled large martini glass, pour a thin spiral of mango puree on the surface of the drink and carefully draw radial lines with a straw to produce a web shaped design for garnish.




JADE GARDEN
50ml Bombay Sapphire
15ml Jasmine tea syrup
10ml Elderflower cordial
20ml Lemon juice
30ml Apple juice

Method
Shake and strain over cubed ice a highball glass. Garnish with a lemon twist
The jasmine tea syrup is simple to make. Make half a litre of tea using double the quoted amount of tea for a short time (you don’t want to stew it). Strain off the tea debris and add 1/2 kg of caster sugar and stir until it is dissolved. Next squeeze the juice of 1lemon into the mix and allow to cool. Tea syrup lasts
1 week refrigerated.




SILVER ANGEL
25ml Vodka
10ml Apple juice
10ml Passionfruit syrup
5ml Peach liqueur
top champagne

Method
Shake and strain into a chilled large martini glass, then top with the champagne. Garnish with a star shaped lemon twist.



SOUL HAPPINESS
40ml good silver or reposado tequila
25ml Watermelon syrup
20ml lemon juice
2 dashes Orange bitters

Method
Shake and strain into a chilled cocktail or sours glass. Garnish with an umbrella
The watermelon syrup, again simple to make. Take _ small watermelon and put the flesh through a sieve until you have extracted all the juice. Take the resulting juice and mix it with _ kg caster sugar and taste. The syrup should be thick and sweet, stir in the juice of one lemon and it is ready to use. Watermelon syrup keeps for one week in the fridge.
menu



ENZONI
Created by the fabulous Enzo, M+HNYC 2001

30 ml Gin
30ml sloe gin
10ml Campari
10ml lemon juice
10ml gomme
3 red grapes
1 string redcurrants

Method
Muddle fruit, add ingredients and shake. Strain over Cubed ice a large rocks glass, garnish with an orange slice.



ST LAWRENCE
50ml Woodford reserve
20ml light maple syrup
25ml lemon juice
5ml gomme
2 dash Angostura bitters

Method
Shake and strain all ingredients over cubed ice in a large rocks glass, garnish with an orange twist.



--------------------
Party cocktails


THE BIG CHILL PUNCH
Made famous as the fastest selling cocktail of all time over the last 2 years at the Big Chill, this is another great party drink that can easily be pre-prepared just like the spring punch above. With advancements in the London bar scene this cocktail can now be prepared with pre bought ingredients. For those not venturing to Selfridges though I have included a fresh fruit based one as well.

Makes 24

1btl Finlandia Vodka
500ml Peach Puree (or blended flesh of 8 ripe peaches)
500ml Passion fruit Puree (or the contents 12 passion fruit
The juice of 15 lemons
2btl D’Arbo Peach and Passion fruit syrup
100g caster sugar
2btl champagne or sparkling wine

Method
Mix all ingredients in a large punch bowl. Stir the purees first in with the syrups to amalgamate correctly. This can then be refrigerated until required. This mixture should be shaken over ice and strained into the tallest glass you have, then top with champagne.
Garnish with a peach slice.



SUMMER OF LOVE
The best new summer idea in ages, wine and spirits in the same glass!! We wanted a drink that would have the appeal of a Pimms cup or a spritzer with a bit of a stealth kick. The drink uses red grapes as a sweetener cutting down on the quantity of refined simple sugars that are the health hazard of most cocktails. Any wine can be used but we find that a typical NZ Sauvignon Blanc is the best for its zingy character. Hope the fun is experimenting to find other similar drinks with ingredients to suit a particular bottle. Go on play!

Makes 18

1btl Finlandia Mango
Juice of 9 lemons
400g Red grapes
300ml passion fruit syrup (elderflower makes a different but still tasty drink if no passionfruit is available)
1ltr pressed apple juice
2btl Sav. Blanc

Method
Take all ingredients apart from the wine and crush them up in a large bowl. Cover and refrigerate for as long as possible. This allows the colour and tannins to make their way from the skins bringing a beautiful colour and more complex flavour. Just before service either shake a cupful of the mixture and pour over cubed ice and top with wine or add all ingredients to a cup of cubed ice and pour this more agricultural version into glasses. Both taste great, just depends on your time and shaking inclination.




SOULSHAKERS RUM PUNCH
This is one of the easiest party drinks; people can serve themselves with a ladle allowing you to spend more time hosting. Any rum can be used but it is great to have a blend of quality products.

Makes approx 50 drinks:
Ingredients:
1 bottle of quality light rum eg Havana Club
1 bottle of quality golden rum eg Mount Gay
1 bottle of quality dark rum eg Myers
1 bottle of quality over proof rum eg Woods 100
2 litres pressed pineapple juice
2 litres freshly squeezed orange juice
1 litre limejuice
1 litre of Guava juice (Rubicon)
1 bottle Cointreau
1/2 litre Simple Syrup
1/5 Bottle Angostura Bitters

Method
Throw all the ingredients into a big bowl and add any tropical fruits that are in season eg mango and passion fruit
Add 1/2 kilo of ice and stir, keep in the fridge until the party kicks off and serve with glasses and an ice bucket full of ice, and a large ladle.
If you fancy you can lay out cut fruits so your guests can imaginatively garnish their own cocktails.




HARVEST MOON PUNCH
This is a great winter cocktail for Halloween parties and carol singers. Easy to make and a great talking point we have gently adapted this recipe from Dale DeGroff.

Makes 100 drinks

Ingredients
1 bottle Quality Bourbon eg Woodford Reserve
2.5 litres of any cider eg Ye Olde English
3 star anise heads
3 cinnamon sticks
3 cloves
The zest of one large navel orange (in large pieces)
150g Brown Sugar
2 green apples sliced

Method
Place all ingredients in your largest saucepan and simmer for 40 minutes. Don’t BOIL! Strain through sieve, replace the apple slices and serve in a hollowed out pumpkin, which acts like a thermos keeping the drink warm. Warms the heart and the fingers and is surprisingly alcoholic.




SPRING PUNCH
A party favourite designed to use up some of the dodgy sparkling wine that some people always bring to parties. Make the base in advance and top up with bubbly. Easy to make and a showstopper.

Makes 24 drinks:

Ingredients:
1 bottle of Vodka
0.8 litres fresh lemon juice
1/2 litre of simple syrup
0.4 litres cassis
1 punnett of fresh raspberries
2 bottles champagne

Method
Push raspberries through a sieve to obtain a coulis. Add all other ingredients apart from the champagne into the large punch bowl and stir with 1/2 a kilo of ice. When serving ladle over ice in your tallest glass and top with champagne. For full effect garnish with a lemon slice and a raspberry.




SOULSHAKERS SANGRIA
A twist on the classic sangria, using English mulled wine spices to make an all year round party winner, also gets rid of any excess red wine.

Serves 20:

Ingredients:
2 bottles of red wine, ideally big mellow merlots or Zinfandel
1 litre of freshly squeezed orange juice.
Juice and zest of two lemons
Zest of one orange
1/2 bottle of Cointreau
1 stick of cinnamon
3 cloves

Method
Cut up some oranges and lemons and stir with the other ingredients adding the spices in a spice bag. The longer you leave this the better it tastes. It can be made in the morning and kept in the fridge. Serve with a ladle and wine glasses.




BLOODY BUFFET
A great brunch idea or when recovering from an excess filled evening. Let your guests make their own bloody marys from a range of ingredients. You provide freshly made tomato juice and they do the rest.

Serves 20

You should have:
8 Litres of tomato juice
This is easy to make. In a food processor juice grape or plum tomatoes with their skins on but de seed them first. We like the texture the skins give but if you slightly blanche them first they can be easily skinned for a smoother juice.
3 bottles of good quality vodka eg Finlandia (some gin and tequila might also be useful)
1 bottle of Worcestershire sauce
1 bottle of Tabasco
200g fresh red ripe chillis deseeded and chopped
100g freshly grated horseradish
100g celery stalks
500ml lemon juice
500ml limejuice
Freshly ground seas salt
Freshly ground black pepper
1/2 bottle red wine
1/2 Fino Sherry
1 litre V8 juice
If your budget stretches 1 litre Clam juice
50ml Wasabi
100ml Soya Sauce
100ml Balsamic Vinegar
Fresh Basil

Method
Provide ice and mixing apparatus (a jug and spoon will be fine) Have celery and lemon or lime wedges to garnish and if possible a couple of dozen oysters for the ultimate hedonistic hangover cure.
Simple syrup is easy to make take one empty bottle fill it half full with caster sugar and the another half with water, shake until dissolved that’s it….SIMPLE!




THE TAPASTINIS
As suggested by my great friend and associate Dr. J.C. we presented a series of ‘canapé cocktails’ to various clients and guests and they went down a storm. While polishing glassware I noted that some of our miniature coupettes looked a similar shape to the eponymous bowl and lid combo that is tapas. We wanted to make a selection of drinks that fulfilled both the eating and drinking requirements of a partygoer. What we came up with were the tapastinis, a selection of sherry washed vodka martinis featuring the most outlandishly delicious garnishes all made from Spanish produce.

To recreate the effect chill the smallest martini glass you have, or buy some coupettes, a set of 12 is recommended.

Makes 12 drinks

2/3 bottle vodka
1/2 bottle of a nice Manzanilla sherry (feel free to try your favourite even if is a different style)
Olives, caper berries, sun dried tomatoes, Serrano ham, Chorizo, baby gherkins, almonds, and almost anything else nice.

Method
Build your garnishes first on cocktail sticks. Take the vodka and place it in the fridge with loads of ice cubes in a large pitcher, stir to dilute and set aside. Then wash the glasses in the sherry (no need to waste too much!) Place the garnish inside and then pour the cooled vodka mixture over the garnish.
The coolest host in town. You bet.


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Brenda's Tiki Hut
Tiki Socialite

Joined: May 02, 2006
Posts: 354
From: Sacramento
Posted: 2010-09-28 2:21 pm   Permalink

Quote:

On 2008-08-29 21:07, fez monkey wrote:

HONOLULU HONEY
A super soft and sumptuously unctuous concoction, as seductive as the finest Polynesian temptress.

50ml Gold rum
20ml mango puree
40ml pineapple juice
20ml honey cream
20ml lime juice

Method
Shake all ingredients and strain into a Tiki Goblet, garnish with a hibiscus flower.




Been missing the Mahiki and I didn't have this one when I visited. Will make at home, but: What's honey cream?


 
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Hakalugi
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Joined: Aug 10, 2004
Posts: 3043
From: Redondo Beach, CA
Posted: 2010-09-28 2:47 pm   Permalink

Quote:

On 2010-09-28 14:21, Brenda's Tiki Hut wrote:
Quote:

On 2008-08-29 21:07, fez monkey wrote:

HONOLULU HONEY
A super soft and sumptuously unctuous concoction, as seductive as the finest Polynesian temptress.

50ml Gold rum
20ml mango puree
40ml pineapple juice
20ml honey cream
20ml lime juice

Method
Shake all ingredients and strain into a Tiki Goblet, garnish with a hibiscus flower.




Been missing the Mahiki and I didn't have this one when I visited. Will make at home, but: What's honey cream?



It's a combination of honey and butter. The book "Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber" has a recipe for it which I don't remember off hand.

More info here:
http://www.tikiroom.com/tikicentral/bb/viewtopic.php?topic=27474&forum=10

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fez monkey
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Joined: Jul 10, 2006
Posts: 198
From: San Francisco Bay Area
Posted: 2010-09-28 9:08 pm   Permalink

Some time with a search engine reveals that Honey Cream describes either a specially crystallized version of honey that is spreadable or the same substance mixed with butter. It's also known as Whipped Honey, Honey Butter, and Honey Spread and sold commercially. I can't tell you which one is meant here. Add in the fact that British English often has the exact same but differently applied terms for related things (e.g. Paraffin in the UK means something quite different than in the US.) and the waters get muddied a little more.

It sounds a lot like the confusion around Coconut Cream, Cream of Coconut, Coconut Water, etc.

I'm interested seeing the recipe from the DTB themed book but it sounds as if you can by this off the shelf.


- fm
(formerly SV)


 
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Hakalugi
Site Administrator

Joined: Aug 10, 2004
Posts: 3043
From: Redondo Beach, CA
Posted: 2010-09-28 9:37 pm   Permalink

Quote:

On 2010-09-28 21:08, fez monkey wrote:
Some time with a search engine reveals that Honey Cream describes either a specially crystallized version of honey that is spreadable or the same substance mixed with butter. It's also known as Whipped Honey, Honey Butter, and Honey Spread and sold commercially. I can't tell you which one is meant here. Add in the fact that British English often has the exact same but differently applied terms for related things (e.g. Paraffin in the UK means something quite different than in the US.) and the waters get muddied a little more.

It sounds a lot like the confusion around Coconut Cream, Cream of Coconut, Coconut Water, etc.

I'm interested seeing the recipe from the DTB themed book but it sounds as if you can by this off the shelf.


- fm
(formerly SV)



Oh look what I found! According to the BARON SAMEDI'S BREW recipe found in the first post, their honey cream is equal parts of brown sugar, honey and unsalted butter blended together.


That's definitely not the DTB honey cream mix but probably still quite good.



As far as the DTB one, here's a revised DTB Honey Cream Mix recipe I just found. This actually replaces the recipe in the above mentioned DTB book.

http://hawaiibeachcomber.com/id14.html

For me, an "off the shelf" alternative would definitely be preferred..

__________________________________

ORIGINAL RECIPE for HONEY CREAM MIX

Discovered in Don the Beachcomber memorabilia
Replace recipe on Page 3
HAWAII Tropical Rum Drinks and Cuisine
by Don the Beachcomber


½ lb. Sweet cream butter
½ lb. Honey
½ lb. Light cream

Melt butter in a double boiler.
Add cream.
Heat mixture to 160° F.
At the same time, heat honey in a double boiler to 160° F.
Pre-warm the bowl of a blender by filling it with water to 120° F.
Empty and dry the bowl and immediately transfer to it the butter-cream mix and honey.
Blend at high speed for five (5) minutes.
Allow to stand for ten (10) minutes.
If there is no separation, re-blend for five (5) minutes.

** For larger portions increase blending time proportionately. **


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Trader Magnus
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Joined: Aug 22, 2009
Posts: 98
From: Stockholm
Posted: 2010-09-29 04:29 am   Permalink

I had a Baron Samedi's Brew at Mahiki once, and there were lots of small butter lumps floating around.. so I guess they failed. It was kind of nice anyway, though.
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MadDogMike
Grand Member (6 years)  

Joined: Mar 30, 2008
Posts: 7294
From: The Anvil of the Sun
Posted: 2010-09-29 06:21 am   Permalink

"small butter lumps floating around" I can't imagine that butter would do anything else in a cold drink unless the alcohol dissolves it?

 
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Trader Magnus
Tiki Centralite

Joined: Aug 22, 2009
Posts: 98
From: Stockholm
Posted: 2010-09-29 07:32 am   Permalink

Here's a solution courtesy of Tiare (A Mountain of Crushed Ice)

"The unfamous honey-cream -mix, with its problem of butter solids separation, there are different ways to try to solve it, i do like this:

Warm the honey, sugar, butter to very warm, then let it cool a little but stay above room temp and dry shake first (without ice) and then add ice and shake real hard and fast and hope for the best. And dont look;-)"

complete post:
http://www.amountainofcrushedice.com/?p=1168
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MadDogMike
Grand Member (6 years)  

Joined: Mar 30, 2008
Posts: 7294
From: The Anvil of the Sun
Posted: 2010-09-29 6:50 pm   Permalink

I was intrigued by this cold Honolulu Honey with butter in it and the ingredients were simple so I thought I'd give it a shot.

I converted the metric recipe at the top of the post and come up with the following
1.7 oz rum
0.6 oz mango
1.3 oz pineapple
0.6 oz honey butter
0.6 oz lime

First of all, those are awkward measurements, and it only comes to 4.8 ounces - that seems like a skimpy drink

So I multiplied everything x 1.8 and come up with this;
3 oz rum
1 oz mango
2 oz pineapple
1 oz honey butter
1 oz lime

I made the honey butter with 1 part each honey, butter, and brown sugar - melted it in the microwave and stirred it together good. I put the rum and the honey butter in the shaker without ice and shook it REAL good. I added the other ingredients and shook again, then added some ice and shook a third time. No floating fat particles, it all blended in


 
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fez monkey
Tiki Socialite

Joined: Jul 10, 2006
Posts: 198
From: San Francisco Bay Area
Posted: 2010-09-29 7:50 pm   Permalink


Some sellers, like Bee Folks have the 100% honey version which would avoid any issues with butter.
Their description: "Pure honey with the consistency of frosting. Made from Orange Blossom Honey" - 1 lb. $9

I'm there there are plenty of similar sellers.

- fm


 
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MadDogMike
Grand Member (6 years)  

Joined: Mar 30, 2008
Posts: 7294
From: The Anvil of the Sun
Posted: 2010-09-30 08:47 am   Permalink

That seems like cheating If you eliminate the butter, you could use just plain honey - the whipped honey has air incorporated in it, but that air would come out when it was dissolved in the other ingredients.

Here's an explanaition I found about the butter
Honey cream is made from butter, honey and sugar in Mahiki's Kitchen, and it beautifully adds extra length to drinks as it sticks to your palate and can also carry and lengthen flavours. Honolulu Honey is quite rich and heavy and would go very well as an after dinner drink.
Origin:
For Papa Jules, this is a true modernTiki drink. He likes to add an element of fattiness to the drink. One of the best ways is to add his honey cream (originally made for the first time by Don the Beachcomber in the 30s), but now all his!





 
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