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Tiki Central Forums Ľ Ľ Tiki Drinks and Food Ľ Ľ What AreYou Drinking- Right Now?
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What AreYou Drinking- Right Now?
mikehooker
Tiki Socialite

Joined: Jul 17, 2014
Posts: 195
From: Austin via Mai Kai town
Posted: 8 days ago; 8:02 pm   Permalink

Atomic Grog's tribute to Mai Kai's S.O.S.



This is a tasty drink! First made it with Velvet falernum which was really good, then made another with Fees which was a home run. I've never tried this at Mai Kai cuz it's on their mild menu but after hearing it's their take on a three dots and a dash I felt the need to give it a shot. So glad I did. It's not very strong so next time I might try making it 1 1/2 times the regular size and serve in a larger glass.

Oh, and Luxardo cherries, my new obsession.


 
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kkocka
Tiki Socialite

Joined: Jul 23, 2013
Posts: 392
Posted: 8 days ago; 8:19 pm   Permalink

Quote:

On 2015-03-18 20:02, mikehooker wrote:
Oh, and Luxardo cherries, my new obsession.



Those Luxardos will set you back a pretty penny! Also...do you have Texas honey?
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1325
From: La Mirada Atoll
Posted: 8 days ago; 9:30 pm   Permalink

Re Three Rum Scum-Hang10
Tanks Jon, Gonna try em this evening.
Later

[ This Message was edited by: nui 'umi 'umi 2015-03-18 21:34 ]


 
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mikehooker
Tiki Socialite

Joined: Jul 17, 2014
Posts: 195
From: Austin via Mai Kai town
Posted: 7 days ago; 1:15 pm   Permalink

Quote:

On 2015-03-18 20:19, kkocka wrote:
Quote:

On 2015-03-18 20:02, mikehooker wrote:
Oh, and Luxardo cherries, my new obsession.



Those Luxardos will set you back a pretty penny! Also...do you have Texas honey?




I finally tried Luxardos at Peche a couple weeks ago and thought they were amazing. I've always hated the red dyed maraschinos and never use them for garnish or otherwise. These are amazing though. They had a giant tin at Peche behind the bar and told me their wholesale on that was like $160 so I knew they'd be pricey, But damn, a small ass container at my local liquor store was $18. I'm actually counting the cherries as I go along since it doesn't say how many servings there are cuz I want to know what it equates to per cherry so I know how frugal I need to be when serving company. "Hey, how 'bout a one... dot... and a dash?"

Texas honey is what we have locally. I'll be in FL in less than a month and will try to bring some back from there. Curious how much of a difference that will make when doing these Mai Kai tributes. H Hayward, do you know what brand they use?


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1325
From: La Mirada Atoll
Posted: 7 days ago; 2:02 pm   Permalink

Quote:

On 2015-03-18 20:19, kkocka wrote:
Quote:

On 2015-03-18 20:02, mikehooker wrote:
Oh, and Luxardo cherries, my new obsession.



Those Luxardos will set you back a pretty penny! Also...do you have Texas honey?



I got some last fall at Hi Times Costa Mesa, Calif. at about ten bucks for a 14 ounce jar I thought they were good-I bought em for my wife and she didnít care for em.
Cheers


 
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mikehooker
Tiki Socialite

Joined: Jul 17, 2014
Posts: 195
From: Austin via Mai Kai town
Posted: 7 days ago; 9:07 pm   Permalink

I paid $18 for the same size jar. I stood in the aisle for a good five min contemplating whether or not I should splurge. Glad I did this once but hope I can find em cheaper when these run out, which might be soon. Anyone know of any non liquor store chains or online outlets that may stock them for cheaper? Costco perhaps?

 
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hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 3220
From: Reseda, calif.
Posted: 7 days ago; 10:17 pm   Permalink

Mike, I paid $18 or $19 for the one I bought also. I got mine from BevMo. I really like these cherries and I use them whenever they are needed in a cocktail. They are far superior in taste to some of the other cheaper ones in the market.

 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1325
From: La Mirada Atoll
Posted: 7 days ago; 11:19 pm   Permalink

Tasty Rum Barrels -used the Passionfruit syrup that I made yesterday.
Cheers


 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 824
From: 16 miles from The Mai-Kai
Posted: 6 days ago; 01:12 am   Permalink

Quote:
Texas honey is what we have locally. I'll be in FL in less than a month and will try to bring some back from there. Curious how much of a difference that will make when doing these Mai Kai tributes. H Hayward, do you know what brand they use?



Mike: Not really sure, but I'd expect it comes from the same purveyor who provides all the fresh citrus and juices, which leads me to believe it's almost certainly Florida honey. This is the brand I like, but I'm sure there are others just as good:
http://www.goldsweetco.com/html/products.html

And regarding the S.O.S., glad you like it, but I've actually been toying with the recipe after having the drink a few times recently and noticing a bit stronger honey taste. Also, the 86-proof Hamilton Guyana rum gives it more of a kick. Try it with 3/4 ounce OJ, 3/4 ounce rich honey mix and 1/4 ounce Fee Brothers falernum. That might be closer to what you'll taste at The Mai-Kai in April.



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andyman
Member

Joined: Jun 13, 2013
Posts: 1
From: Southwest Ohio
Posted: 6 days ago; 7:11 pm   Permalink

Ti Punch using Dusquesne Agricole...btw, what's the consensus on the Duquesne? I'm new to Agricole and wondered what the general opinion was.

 
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mikehooker
Tiki Socialite

Joined: Jul 17, 2014
Posts: 195
From: Austin via Mai Kai town
Posted: 6 days ago; 8:01 pm   Permalink

Quote:

On 2015-03-20 01:12, Hurricane Hayward wrote:

And regarding the S.O.S., glad you like it, but I've actually been toying with the recipe after having the drink a few times recently and noticing a bit stronger honey taste. Also, the 86-proof Hamilton Guyana rum gives it more of a kick. Try it with 3/4 ounce OJ, 3/4 ounce rich honey mix and 1/4 ounce Fee Brothers falernum. That might be closer to what you'll taste at The Mai-Kai in April.





Looking forward to trying the revised recipe, but thus far I've been unable to find Hamilton rums in Austin. What would you recommend as the closest approximation? The only demeraras I have in my bar are El Dorado 12 and 15, which I believe are both 80 proof, and LH 151 which I've diluted down to 80 with success in the past. I suppose I can do the math to get that down to 86 to get that extra little kick the Hamilton provides, but I'm wondering, if I wanted to make this a stronger drink but maintain a similar taste profile, would using LH151 be out of the question?

While I await your expert input I shall enjoy this jet pilot...




 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 824
From: 16 miles from The Mai-Kai
Posted: 6 days ago; 11:38 pm   Permalink

Quote:
Looking forward to trying the revised recipe, but thus far I've been unable to find Hamilton rums in Austin. What would you recommend as the closest approximation? The only demeraras I have in my bar are El Dorado 12 and 15, which I believe are both 80 proof, and LH 151 which I've diluted down to 80 with success in the past. I suppose I can do the math to get that down to 86 to get that extra little kick the Hamilton provides, but I'm wondering, if I wanted to make this a stronger drink but maintain a similar taste profile, would using LH151 be out of the question?

While I await your expert input I shall enjoy this jet pilot...



Mike, many of the El Dorado rums are just fine in place of Lemon Hart 80 in The Mai-Kai cocktails that call for 80-proof Demerara rum. The new 86-proof Hamilton rum is just a bit more bold than LH, which tends to be smoother. The diluted LH 80 is actually pretty darn good if you can nail the decanting process just right. When LH became unavailable and before Hamilton was available, The Mai-Kai used El Dorado Superior Dark, which is more straight-forward and less sweet than the popular 5- and 8-year-old rums, both great mixing rums. I did some taste-testing, and I can see why they did this. They needed a smokey rum that could play a supporting role, and the drinks already had a lot of sweetness to them. The 12- and 15-year rums are great rums, but they were probably just too pricey to be considered.

So to be historically accurate to what The Mai-Kai has served in the past, go with "diluted" Lemon Hart or El Dorado Superior Dark. If you don't have those options, I've had some good results with a mix of 2 parts El Dorado 5 with 1 part El Dorado 12. If you just want great taste, El Dorado 12 on its own is hard to beat.

Hopefully you'll be able to pick up some of the Hamilton rums at some point to try. Coincidentally and before I saw your post, I was giving the Jet Pilot a test flight with the 151 rum tonight ...





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jamoke
Tiki Centralite

Joined: Jul 02, 2014
Posts: 17
From: Thirsty Deserts of AZ
Posted: Yesterday; 1:43 pm   Permalink

Last night made some Demerara Swizzle's using Hamilton-86 and Demerara Syrup.
Surprisingly smooth and tasty.

[ This Message was edited by: jamoke 2015-03-25 13:44 ]


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1325
From: La Mirada Atoll
Posted: Today; 01:36 am   Permalink

Iím inna rut! Made a couple of Rum Barrels to accompany our dinner of Huli Huli Chicken, Crab Rangoon and steamed Jasmine Rice. Made a couple more for after dinner and I am feeling em!
Cheers
Btw, first time that Iíve used imitation crab. Not near as good as Trader Vicís Crab Rangoon but my wife is allergic to crab.


 
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