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Tiki Central Forums » » Tiki Drinks and Food » » Tiki Central's Official Drink contest: Deadline over!
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Tiki Central's Official Drink contest: Deadline over!
hanford_lemoore
Proprietor

Joined: Mar 23, 2002
Posts: 1870
From: Tiki Central
Posted: 2003-03-17 02:30 am   Permalink


I've been kicking around the idea for a while now ... to have an offical drink, preferably one we name ourselves. One that's easy to make, and easy to get (cool) bartenders to make for us.

It doesn't have to be anything fancy, in fact the easier to make the better: Having to drive around to find some exotic ingredient will make it a little harder for some of our more remote members to make it.

So, I asking all of the great mixologists to put your brain to the test.

Dean TheJab: if you could help moderate, officate, and judge, well, that would make it a lot easier on me. Of course, you're welcome to come up with your own concoction, too.

Whoever (if any) comes up with the chosen Offical Tiki Central Drink wins a special prize!

Offical rules:

  1. By submitting a drink recipe you are giving Tiki Central and its members the right to reproduce the recipe and drink it.
  2. The drink has to be original. Don’t submit a drink recipe without changing something. Since there’s hundreds of thousands of drinks out there, some in books, some not, “Original” well be defined by our mixologist TheJab, but you can guarantee that if it’s a standard drink, it’s not going to win.
  3. In order to not stifle creativity: all drinks that fit 1 and 2 will be considered. However, these are the qualities we will be judging them on:
    a. Taste– How good is the flavor?
    b. Tikiness – does it taste like a Tiki drink? This means Rums and tropical flavors may win out over other types of drinks.
    c. Ease of creation - This means finding the ingredients, preparing the drink. If your drink uses some special garnish or has a preferred mug, that does not count towards ease of creation. Only things that affect taste affect this rating. So, fruit squeezed into the drink affects it, but garnish does not.
    Creativity - Not just in the ingredients, but it the recipe. In the name. In the delivery.
  4. There may be more than one winner, there may be none.
  5. Hanford Lemoore reserves the right to modify the rules and deadlines at any time.

If you want you recipe to be a secret, send it to
hanford_lemoore@yahoo.com and it'll be safe with me. If you’d like to post an entry here, feel free. James gets a special prize whether he wins or not for posting already.

Mahalo and good luck!


[ This Message was edited by: hanford_lemoore on 2003-04-02 02:10 ]


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Luckydesigns
Tiki Socialite

Joined: Sep 15, 2002
Posts: 2186
From: Costa Mesa
Posted: 2003-03-17 1:14 pm   Permalink

You know, Hanford, Sam's seafood here in So Cal named a drink after Tiki Central. Dr. Z probably knows exactly what's in it but I think it's basically a mai tai that's got some blue cuaco in it. It's uaually my drink of choice when I go there.

Dr. Z?
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thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2003-03-17 1:54 pm   Permalink

Quote:

On 2003-03-17 02:30, hanford_lemoore wrote:
Dean TheJab: if you could help moderate, officate, and judge, well, that would make it a lot easier on me. Of course, you're welcome to come up with your own concoction, too.



I'm honored to do it.

Quote:
One that's easy to make, and easy to get (cool) bartenders to make for us.



One thought that comes to me right away:
Almost all good tropical drinks have either fresh lime or fresh lemon juice in them. That limits the number of bartenders who can make the drink. Not too many will squeeze fresh juice. I don't think the official drink should necessarily have to be one that almost any bartender can make by request.
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martiki
Official Mixologist

Joined: Mar 29, 2002
Posts: 3058
From: http://www.smugglerscovesf.com
Posted: 2003-03-17 2:25 pm   Permalink

Most of the drinks I've come up with are strained and served up in a cocktail glass. I would think that the official TC drink is one that would be served in a tiki mug- seems more appropriate to me. I'd also say:

1. I second thejabs suggestion/observation that this have either fresh lime, fresh lemon, or a combination. It really is a hallmark.

2. I would prefer that it not be blended and slushy, but over ice. There's some great blended drinks out there to be sure, but some people really don't like blended drinks as they come with too many bad memories of syrupy pina coladas. But who doesn't like a drink over ice in a tiki mug? C'mon, who? I dare ya to post that.

3. Another prime classis ingredient that isn't too exotic (anymore) is orgeat. Might that be a part of it?


Just some ideas to bounce around.

-martin


 
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PolynesianPop
Tiki Socialite

Joined: Mar 25, 2002
Posts: 2368
From: Corona, Ca
Posted: 2003-03-17 2:41 pm   Permalink

Quote:

On 2003-03-17 14:25, martiki6 wrote:
Most of the drinks I've come up with are strained and served up in a cocktail glass. I would think that the official TC drink is one that would be served in a tiki mug- seems more appropriate to me.



Agreed - the drink should be served in a Shecky mug.


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Bartender, make mine a glass of WATAHHH!!!!!


 
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hanford_lemoore
Proprietor

Joined: Mar 23, 2002
Posts: 1870
From: Tiki Central
Posted: 2003-03-17 3:09 pm   Permalink

Quote:
One thought that comes to me right away:
Almost all good tropical drinks have either fresh lime or fresh lemon juice in them.



Yeah, that's cool. I am worried more about instructions like: "Take a coconut and break it open... pour the juice into a glass then lightly toast the rind in a toaster oven, then scrape the rind into a blender..."

~Hanford


 
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hanford_lemoore
Proprietor

Joined: Mar 23, 2002
Posts: 1870
From: Tiki Central
Posted: 2003-03-17 3:13 pm   Permalink

Quote:
On 2003-03-17 13:14, Luckydesigns wrote:You know, Hanford, Sam's seafood here in So Cal named a drink after Tiki Central. Dr. Z probably knows exactly what's in it but I think it's basically a mai tai that's got some blue cuaco in it. It's uaually my drink of choice when I go there. Dr. Z?



Wow, I didn't know that. Was it posted here? I've never been to Sam's. Dr. Z, do you know???

I don't think the drink has to be named "The Tiki Central" to be the offical drink. I think there's probably room for plenty of drinks.

~Hanford


 
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tikimug
Tiki Socialite

Joined: Apr 01, 2002
Posts: 752
From: 1217 mi. North of the Mai Kai
Posted: 2003-03-17 3:41 pm   Permalink

Yeah Pop, I like putting it in our Shecky, seems like a nataural.

I'm thinking rum based here... but not some hoity-toity specific rum that I can't get here on the East Coast. It's got to have Global appeal.



 
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Traderpup
Tiki Socialite

Joined: Mar 26, 2002
Posts: 1049
From: Long Beach, CA
Posted: 2003-03-17 3:51 pm   Permalink

so far, sounding good! fresh lime juice, rum, over ice in a shecky mug... excellent start!

I'd vote for something not too sweet, but rather tart and sweet, to better match the personalities of most TC members!

I agree the recipe should be something with universal mixability, with easy access ingredients. I'd also like to have an "official mixology & serving" protocol, like the style of mug, and type of garnish. Those details wouldn't have to be followed for a great drink, but would add to the authenticity of a classic exotica cocktail.



 
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laney
Tiki Socialite

Joined: May 20, 2002
Posts: 631
From: orange county CA
Posted: 2003-03-17 4:33 pm   Permalink

I'm going to chime in here as a cocktail waitress. Please, please no blended drinks, drinks with wierd ingredients, or too many ingredients. I hate it when people come into my work and ask for a "surfer's piehole" (make up any name) Many establishments come up with their own drinks and people go elsewhere to order and are stunned when you say, "I don't know what that is" to which they reply "well go ask the bartender HE'LL know" I say "I worked in bars 9 years and have never heard of it, tell me what's in it" Many times they say "I don't know" or if they are the bartender who made up the drink that everyone should know by NOW, they rattle off a list of 5 liquers (always some peach schnaps, midori, or apple pucker) with just as many "fresh" juices.
If we are going to make up a drink that we'll drink in public, please make it simple.My work is guilty of this to as we have a shot called "wet pussy" and I tell people not to order it anywhere else or you'll get slapped!

An easy way to do this is replace one part of an existing drink. For example, I love Cadillac Margaritas with Amaretto insted of Gran Marnier. Also if you are a regular at a bar and your special drink requires a special ingredient, take them a bottle to keep behind the bar for you. I'm sure they'd do this for us at Sam's.

I'll be working late trying to come up with a new drink for us. I tried to make a "flaming bitch shot" named after hulalula, one night- Mango liquer with a float of 151-light and yum! But I got a bloody nose on my way home from work, my 2nd in my life. Is it related? I don't know and won't try it again to find out.

Let's keep it open to other types of alcohol-not just rum. I know this sounds gross but I'm not a fru-fru drinker, (a Manhattan with bitters is a fru as I get) but try Remy Martin with pineapple juice. It is yummy and tastes like a tropical drink.

This sounds like a fun hangover!

[ This Message was edited by: laney on 2003-03-17 16:34 ]

[ This Message was edited by: laney on 2003-03-17 20:01 ]


 
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Tiki_Bong
Deleted

Joined: Mar 25, 2002
Posts: 0
Posted: 2003-03-17 4:45 pm   Permalink

Laney,

I thought you worked at a strip club? If you're serving alcohol, it must be something like a Sugar's you work at?
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martiki
Official Mixologist

Joined: Mar 29, 2002
Posts: 3058
From: http://www.smugglerscovesf.com
Posted: 2003-03-17 5:48 pm   Permalink

You know, the more I think about this, I think we ought to give up on the idea that we can come up with something that a regular bar will make. In response to laney's post, I think she's absolutely right to tell us not to bother barstaff with a thousand strange ingredients. And even if we kept it to relatively normal ingredients, complicated drinks just irritate bartenders (unless you tip well) and I'll tell you what will happen: You'll tell them the drink includes (for example) 1.5 oz of pineapple, .5 oz fresh lime, 1 oz orange, and 2 oz rum, and they will just pour a slug of everthing into a shaker and be done with it. If you want fine measurements to be handled well on a drink with more than two ingredients, you'd better go to the Tiki Ti or Vic's. Yes, this is a generalization, but this drink was to be taken into general bars right?

No, I think we should focus on a drink that we can make without too many strange ingredients, for those of us in far flung locales, like kick-the-reverb. That way, we can make it for home bar parties, pre-crawls, the Oasis, Mondo, etc.

Which makes me ask the question: To those of you not in California, particularly in the big middle part of the U.S.: How easy is it for you to get Kern's nectars or their equivalent: papaya, guava, mango, etc? Because that should be a factor in this decision.

I also really think for the sake of tradition that we should stick with rum as the base liquor, with plenty of room for other things, like gin and brandy (a la Samoan Fogcutter)

-martin

PS- There's no way we'll come up with something that will taste good to everyone. Except those of us who are hopeless drunks and drink Sterno.


 
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purple jade
Tiki Socialite

Joined: Feb 19, 2003
Posts: 1450
From: New Orleans
Posted: 2003-03-17 6:07 pm   Permalink

.

[ This Message was edited by: purple jade 2006-03-20 21:31 ]


 
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Trader Tiki
Tiki Socialite

Joined: Mar 06, 2003
Posts: 385
From: Portland, OR
Posted: 2003-03-17 6:13 pm   Permalink

formula.. almosth there....

firsth 23 tries today, not sutthessful... going to keep try..... *hwaaarf*


 
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TC'ers RULE!
Member

Joined: Mar 17, 2003
Posts: 1
Posted: 2003-03-17 6:22 pm   Permalink

Quote:

On 2003-03-17 16:33, laney wrote:
I'll be working late trying to come up with a new drink for us. I tried to make a "flaming bitch shot" named after hulalula, one night- Mango liquer with a float of 151-light and yum! But I got a bloody nose on my way home from work, my 2nd in my life. Is it related?



"Instant Karma's gonna get you...."





 
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