 |
JOHN-O's Zombie Road Trip... |
JOHN-O
Tiki Socialite
Joined: May 16, 2008
Posts: 2705
From: Dogtown, USA
|  Posted: 2014-06-01 6:25 pm Permalink
Quote:
|
On 2014-05-30 21:15, christiki295 wrote:
Quote:
|
On 2014-03-25 18:26, JOHN-O wrote:
I was at the B.H. Lounge last Wed.
1 Navy Grog, 2 Old Fashioneds, 1 Seafood Fried Rice, plus tip set me back a cool C-Note.
That did seem pretty expensive.
|
|
I was planning on going back this summer, but dayam.
|
|
Re-reading this post I thought there's no way it could have been that expensive.
Digging up the old receipt, I guess it was...
|
Big Kahuna
Tiki Socialite
Joined: Apr 11, 2007
Posts: 2386
From: SoMass
| Posted: 2014-06-01 8:34 pm Permalink
Yikes! Maybe I could order off the kids menu!?
|
JOHN-O
Tiki Socialite
Joined: May 16, 2008
Posts: 2705
From: Dogtown, USA
| Posted: 2014-06-01 9:31 pm Permalink
We"ll nosh at Nate 'n Al's beforehand. Corned beef on rye is Tiki !! 
|
tikilongbeach
Tiki Socialite
Joined: Aug 05, 2011
Posts: 1443
From: Long Beach, CA via Dallas, TX
| Posted: 2014-06-01 9:40 pm Permalink
Was there lobster in the fried rice?
|
Atomic Tiki Punk
Tiki Socialite
Joined: Jul 19, 2009
Posts: 6474
From: Costa Misery
| Posted: 2014-06-01 11:37 pm Permalink
Must of used a lot of truffles in that rice, damn!
|
christiki295
Tiki Socialite
Joined: Apr 09, 2003
Posts: 3823
From: LA-2547 mls east Hawaii &5500 Easter Is
| Posted: 2014-06-02 07:33 am Permalink
Quote:
|
On 2014-06-01 21:40, tikilongbeach wrote:
Was there lobster in the fried rice?
|
|
Certainly there was seafood.
The selection is the Indo-China Seafood Fried Rice.
Menu:
http://losangeles.menupages.com/restaurants/trader-vics/menu
|
Big Kahuna
Tiki Socialite
Joined: Apr 11, 2007
Posts: 2386
From: SoMass
| Posted: 2014-06-02 3:04 pm Permalink
Quote:
|
On 2014-06-01 21:31, JOHN-O wrote:
We"ll nosh at Nate 'n Al's beforehand. Corned beef on rye is Tiki !!
|
|
I'm in!
|
JOHN-O
Tiki Socialite
Joined: May 16, 2008
Posts: 2705
From: Dogtown, USA
| Posted: 2014-07-16 6:44 pm Permalink
Tiki Tuesday in Highland Park, CA at Sonny's Hideaway !!
If you enjoy craft Tropicals in close proximity to great Mexican food then I can't think of a better neighborhood.
|
SoCal Savage
Tiki Socialite
Joined: Jun 20, 2013
Posts: 184
From: Los Angeles via Brooklyn NYC
| Posted: 2014-07-16 6:53 pm Permalink
My friend who lives in HP was telling me about this place. How were the cocktails?
|
JOHN-O
Tiki Socialite
Joined: May 16, 2008
Posts: 2705
From: Dogtown, USA
| Posted: 2014-07-17 08:20 am Permalink
The drinks were really good, it was full on Craft. Some of best Tropical mixology is going on outside the Tiki bar.
Who would've ever thunk it for North East LA ??
|
SoCal Savage
Tiki Socialite
Joined: Jun 20, 2013
Posts: 184
From: Los Angeles via Brooklyn NYC
| Posted: 2014-07-17 1:25 pm Permalink
I'm going to have to check it out (hopefully they keep the Tiki Tuesdays going long enough for me to get over there). I've been on the road for work for the last 2 months and have spent some time in Eugene Oregon and Ashville NC and have found a couple of bartenders in both cities who can whip up some fantastic craft Tropical drinks. Amazing where you can find it if you have the right conversation.
|
AdOrAdam
Grand Member (first year) 
Joined: Jun 16, 2013
Posts: 492
From: Wolverhampton, UK
| Posted: 2014-07-18 1:59 pm Permalink
I like this thread I read it a while back & have heard in other places that Smugglers Cove do the best 1934 Zombie around.
Im still searching for 'my' rum combination, I find the Zombie difficult to balance consistently - some times it can be good, sometimes times with the same ingredients it can be not so good. Slight touches throw it off.
There are so many factors in this drink!
Does anyone know what other bottled ingredients (grenadine, cinnammon, Jamaican rum, PR rum, absinthe / herbsiant / pernod) Smugglers Cove are using in their 1934 Zombie?
I heard at a seminar from Martin Cate that they use John Taylors Falernum at the Cove but they could always use something else for this drink. I'm assuming LH151 like John O says (when they can get their hands on it)...
In fact, not to derail this thread but to borrow it for a minute (because it's so good), what combos are other TCers using in the 1934 Zombie?
Cheers!
|
AceExplorer
Grand Member (3 years) 
Joined: Apr 03, 2008
Posts: 1036
From: Deep in the Jacksonville Florida jungle.
| Posted: 2014-07-18 2:07 pm Permalink
Taylor's Falernum - do you like it? I have always had home-made Falernum, but once bought a bottle of the Taylor's. The Taylor's was surprisingly weak and sugary.
|
AdOrAdam
Grand Member (first year)
Joined: Jun 16, 2013
Posts: 492
From: Wolverhampton, UK
| Posted: 2014-07-18 3:29 pm Permalink
Quote:
|
On 2014-07-18 14:07, AceExplorer wrote:
Taylor's Falernum - do you like it? |
|
Yeah, I like it... I similarly made my own falernum (the No 9 recipe) a few times so can compare.
On the first occasion I made some, I compared it to the end of my bottle of Taylors & it's fair to say it was quite a different product. The Taylors is more of a syrup no doubt & doesn't have quite the kick of the home made stuff but I found the homemade stuff was more variable (sometimes it was more clovey, others more gingery, limey, etc) & went off quicker than I used it.
Although, if we were talking homemade recipes, using a regular Spanish white rum (instead of Wray & Nephews as many suggest) or demerara sugar (a sort of dirty falernum) are both good ideas.
For the amount I use it (1oz a week tops?), I think Taylors is the best option for me.
_________________
Dry January is over, long live wet February!
|
Sunny&Rummy
Tiki Socialite
Joined: Jun 13, 2013
Posts: 545
From: Melbourne, FL
| Posted: 2014-07-18 6:03 pm Permalink
Taylor's certainly is weak and syrupy compared to homemade. I find it works well enough in recipes that call for 1/2 ounce or less, but in drinks designed to showcase the falernum (eg, Corn 'n Oil) the Taylor's misses the mark horribly.
|
