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Suggestions for what tiki drink I could order at local bar with great tender/great selection? |
TorchGuy
Tiki Socialite
Joined: Apr 24, 2008
Posts: 200
From: Renton, WA
|  Posted: 2010-10-27 12:43 am Permalink
Can the Navy Grog be shaken instead?
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TorchGuy
Tiki Socialite
Joined: Apr 24, 2008
Posts: 200
From: Renton, WA
| Posted: 2010-10-27 05:54 am Permalink
So far, my list to bring to Murray includes the absolutely necessary Mai Tai and two Zombie recipes, Navy Grog, Queen's Park Swizzle, Dr. Funk (TV's 1947 guide), TV's Gun Club Punch (two variants), Vic's and Ramos/Edna Earle's Fogcutters, the Painkiller and the Black Stripe. I always finish a TV's visit with the Black Stripe, and I really need a bar here that'll serve it.
Also: I've seen Scarlet Ibis mentioned here. Is it something unusual? Zig Zag lists it on their Captain's List.
[ This Message was edited by: TorchGuy 2010-10-27 07:54 ]
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CincyTikiCraig
Tiki Socialite
Joined: Mar 31, 2009
Posts: 328
From: Cincinnati, Ohio USA
| Posted: 2010-10-27 8:03 pm Permalink
You can shake a Navy Grog, as long as you are using the honey/water mixture and not pure honey. Pure honey has to be blended in order to incorporate it into a cocktail (it just glops up in the botton of a shaker).
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TorchGuy
Tiki Socialite
Joined: Apr 24, 2008
Posts: 200
From: Renton, WA
| Posted: 2010-10-28 05:37 am Permalink
Will try to keep up with the thread, but I'm off to LA for a week and may not have much time to check. Unfortunately, I don't think visiting the Tonga Hut or Tiki-Ti is in my very tight budget. Driving back to Disneyland to see the new fountain show (my other passion) and most of my funds went into the extremely high gate fees. Don't get down to LA much, so maybe I'll brave Tiki-Ti's lines just for a look inside, considering the place is, or so I'm told, justly famous.
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TorchGuy
Tiki Socialite
Joined: Apr 24, 2008
Posts: 200
From: Renton, WA
| Posted: 2010-11-12 6:09 pm Permalink
Didn't hit any tiki in LA save for Disneyland's Enchanted Tiki Room (which has some great Walt Disney sparkle about it). I DID return to Zig Zag last night, and passed Murray the list of recipes I'd compiled - thank you to everyone who assisted me with this! He ended up making me the following Zombie:
1 1/4oz. Puerto Rican gold rum
1oz. Jamaican dark rum
1oz. Demerara 151/overproof rum
3/4oz. Maraschino liqueur
1 1/2oz. pineapple juice
3/4oz. fresh squeezed lime juice
1/2oz. grapefruit juice
1/4oz. grenadine
1/4oz. falernum
6 drops Pernod
2 dashes Angostura bitters
Fantastic mix I'll be ordering again. Next time I'll ask him to make me a Mai Tai, and see what comes up. He recognized the Queen's Park Swizzle and called it a "classic drink". I brought him a mini of a moonshine liqueur called Catdaddy, and he also mixed with this; I've brought him samples of my vintage stock before (1970s yellow Chartreuse and Benedictine and Cherry Marnier) for him to mix with; he made drinks for me and others with those.
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