||What is your "go to" cocktail in your home bar.
Joined: Apr 27, 2005
|Posted: 2011-01-22 07:40 am  Permalink|
Seems like the Mai Tai has been my go to cocktail in my home bar for some time now. It's the cocktail I always make first thing for our cocktail nights. The first cocktail sets the evening mood while I am perusing the recipe books for other selections. My wife always orders up a classic rum and vodka Blue Hawaii. Just wondering if other folks have a "go to" cocktail or is this just the start of OCD.
"Anyone who has ever seen them is thereafter haunted as if by a feverish dream" Karl Woermann
Joined: Apr 25, 2009
From: Upstate New York
|Posted: 2011-01-22 08:37 am  Permalink|
My version of the painkiller, created when I misread the recipe while trying out some additions, but I like it more than the original. And, I make it in bulk. It's good for parties and for breakfast without the rum.
48 ounces fresh orange juice
12 ounces pineapple juice
12 ounces of guava nectar (In Latin section of my grocery store)
1-15 ounce can of cream of coconut (Coco Lopez is official, but others will work)
3 ounces fresh lime juice
mix well and often -
fill a highball glass or small-medium sized tiki mug with ice,
add 1 1/2 ounces of rum (Pussers rum makes it official)
fill glass with mix to fill the glass
top with fresh grated nutmeg (do NOT use pre-grated nutmeg, it will ruin your drink, grate your own at the bar, fresh whole nutmeg can be found in the spice section of most stores)
At parties, I always go through 2-3 times as many painkillers as I do any other drink.
(trick #1 - the cream of coconut has a tendency to separate - head this off at the pass by pre-mixing the cream of coconut and some of the juices in a blender or bowl, then blend or whisk or otherwise find a way to break up the lumps. Doing this ahead of time makes the drink creamier and non-chunky later on)
Grand Member (6 years)
Joined: Sep 20, 2009
From: Flagler Beach, FL
|Posted: 2011-01-22 09:06 am  Permalink|
We alternate among several “go to” cocktails at our home bar:
1) The Mai Tai in either of two versions… the Moon Islander Mai Tai (http://www.tikiroom.com/tikicentral/bb/viewtopic.php?topic=26860&forum=1&vpost=488554&hilite=moon islander mai tai) or the Royal Mai Tai (http://www.imbibemagazine.com/Royal-Mai-Tai-Cocktail-Recipe, and I do offer my apologies in advance for offending the Bum and other purists who quite rightly point out that orange and pineapple juices never had any place in a classic Mai Tai, but these recipes are pleasing to our tastes
2) A stripped down version of the Zombie made to Trader Tiki’s recipe using his Don’s Mix (recipe on the label), quite easy to make and oh so calming…
3) Margaritas on the rocks simply mixed from reposado, Cointreau and fresh lime juice, a lovely drink anytime, though I suppose it doesn’t count as a tiki drink
dcman: your Painkiller recipe looks intriguing; I'll give it a try at my next gathering of like-minded tipsters
Joined: Mar 25, 2002
From: Redondo Beach
|Posted: 2011-01-22 1:18 pm  Permalink|
The "tiki" cocktails I most commonly make at home are mojitos and dark & stormys. This is because they are relatively easy to make. When I want a real tiki cocktail, I most commonly make either a mai tai or a zombie. When making zombies I usually use the DTB "Speivak" version.
Joined: May 06, 2007
From: Palm Springs
|Posted: 2011-01-23 2:27 pm  Permalink|
Currently, the Scorpion. Why? The lemon trees and orange trees are blooming where I live.
Also, I am making a lot of Reverb Crashes. Why? I need to use up my Passion Fruit syrup. And, you guessed it, my grapefruit tree needs picking.
Next Saturday, it will be Rum Barrels and Scorpions for a tiki drink party I am having in Palm Desert.
My Key Lime tree has lost the last of its fruit, but I still find a few on the ground. When I do, I go to my grapefruit tree and its Navy Grogs.
Hola versus the Aloha Monster
Joined: Oct 10, 2007
From: Koala Kabana, New England
|Posted: 2011-01-23 3:08 pm  Permalink|
dcman's Painkiller is more than intriguing, it is fantastic.
Just ask anyone who was at Ohana Luau at the Lake 2009!
Joined: Nov 13, 2009
From: redding ca.
|Posted: 2011-01-23 5:19 pm  Permalink|
traders mai tai for me, rum runners for the wife
|Chip and Andy|
Joined: Jul 13, 2004
From: Corner table, Molokai Lounge, Mai-Kai.
|Posted: 2011-01-23 7:14 pm  Permalink|
After working in the yard, Dark and Stormy. I actually make what I call After the Storm and use Fresca in place of the Ginger Beer. Refreshing.
After a hard day at the Office, Mai Tai's are my first choice, Jet Pilots take a close second.
If I'm making a batch of something for company, I go for the Mai Kai's Derby Daiquiri. Simple, tasty, refreshing.
Joined: Oct 02, 2003
|Posted: 2011-01-23 7:43 pm  Permalink|
I usually make folks a Mai Tai. And I try my best to replicate the T.V. version...but sometimes, if I don't think they'll care...I won't use Martinique rum (shhhh).
I also like serving my Kanaloa Kannibal.
Joined: Oct 04, 2004
From: Da Big Island
|Posted: 2011-01-24 06:39 am  Permalink|
I don't think they'll care...I won't use Martinique rum (shhhh)
I'm the same way
Joined: Apr 03, 2002
From: Hapa Haole Hideaway, TN
|Posted: 2011-01-24 09:10 am  Permalink|
151 Swizzles are the ladies' favorites, and DtB Navy Grog for the men folk. In summer, a pitcher of Derby Daiquiris. Lately my Head Shrinker is becoming a favorite.
"Mai-Kai: History & Mystery of the Iconic Tiki Restaurant" the book
Joined: Jan 23, 2011
From: Tampa Bay
|Posted: 2011-01-26 6:48 pm  Permalink|
for the ladies its a Rum Runner or a Singapore Sling.
for the fellas its a Sazerac or a Manhattan.
for just my wife and I unwinding its an Aviation, Sidecar, or La Paloma.
Joined: Feb 21, 2009
From: Rockledge, FL
|Posted: 2011-01-27 09:50 am  Permalink|
Depends on the person of course, but my current "go-to" list includes:
Sweet: Whisky Sour
Sweet, but different: Trinidad Sour
Manhattans, including a the Mediterranean Manhattan, made with Tuaca
Sazaracs, or for the rum-inclined, a Smuggler's Notch
Tiki: a Mai Tai or a Singapore Sling, or since TornadoTiki made an awesome firebowl, we'll make a Scorpion Bowl
For the ladies: a Mary Pickford, or a Pisco sour
For large groups, I'll make a batch of Whisky-Cider punch of my own devising using bourbon, Navan, lemon juice and maple syrup.
|Beach Bum Scott|
Joined: Oct 28, 2008
From: The Ranch in CO
|Posted: 2011-02-01 3:59 pm  Permalink|
If I'm feeling lazy a Mai Tai or sometime a Daquari if I feel like working for it a Jet Pilot.
The Moai are marching westward... FOM FOM FOM FOM
Joined: Jul 13, 2008
From: Denver, CO
|Posted: 2011-02-01 6:18 pm  Permalink|
Pretty much ditto.
Jet Pilots tonight, as a matter of fact!