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Tiki Central Forums » » Tiki Drinks and Food » » The Summer of Tiki
The Summer of Tiki
arriano
Tiki Socialite

Joined: Jun 13, 2006
Posts: 1285
From: Dog Patch - San Diego
Posted: 2011-06-25 1:42 pm   Permalink

That's the headline on the July/August issue of Imbibe Magazine that showed up in my mailbox today. Includes a good story on the original ingredients for a Singapore Sling, recipes for new tiki drinks including a Bitter Mai Tai, an article on different brands of coconut water, a recipe for making falernum, among lots of other good reads.

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[ This Message was edited by: arriano 2011-06-25 13:46 ]


 
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sirginn
Grand Member (first year)  

Joined: Oct 20, 2003
Posts: 279
From: Sunset Cliffs , CA
Posted: 2011-06-27 08:05 am   Permalink

Got mine in the mail also, my favorite magazine. Very excited to give some of these drinks a try. Previously featured recipes have never disappointed.

 
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jingleheimerschmidt
Tiki Socialite

Joined: Apr 20, 2007
Posts: 339
From: santa rosa, calif.
Posted: 2011-06-27 11:30 am   Permalink

Quote:

On 2011-06-25 13:42, arriano wrote:
....including a Bitter Mai Tai.....




Is that the one with Campari?


 
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arriano
Tiki Socialite

Joined: Jun 13, 2006
Posts: 1285
From: Dog Patch - San Diego
Posted: 2011-06-27 1:02 pm   Permalink

Quote:

On 2011-06-27 11:30, jingleheimerschmidt wrote:
Quote:

On 2011-06-25 13:42, arriano wrote:
....including a Bitter Mai Tai.....




Is that the one with Campari?



Yeah. Never tried it, have you?
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"I am Lono!" -- Hunter S. Thompson


 
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jingleheimerschmidt
Tiki Socialite

Joined: Apr 20, 2007
Posts: 339
From: santa rosa, calif.
Posted: 2011-06-27 1:43 pm   Permalink

Quote:


Yeah. Never tried it, have you?




Nope. Sounds hideous....but who knows? I have a lot of respect for Imbide but I get twitchy when people make new drinks and use old names (appletini).

FWIW, Gran Classico Bitter blows the doors off of Campari.


 
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TikiHardBop
Tiki Socialite

Joined: Feb 21, 2009
Posts: 413
From: Rockledge, FL
Posted: 2011-07-01 07:05 am   Permalink

Last night, I tried 3 of the drinks listed in this issue. The bitter Mai Tai was way, way too bitter. They called for 1 1/2 oz of Campari, which is more than you put in a Negroni for pete's sake! Also hardly tasted like a Mai Tai in any way, shape or form.

Next was the Wicked Wahini. Not a bad drink, but more of what I call a "girl's drink". Sweet in a way that women like drinks but that most guys don't. I will have to try it again when I get around to making some homemade grenadine.

The last was the London Burning. Now THIS is a damn fine drink! All the ingredients really play well together. I can heartily recommend it.

I'll see if I can get around to the rest of them over the weekend.


 
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CincyTikiCraig
Tiki Socialite

Joined: Mar 31, 2009
Posts: 368
From: Cincinnati, Ohio USA
Posted: 2011-07-01 2:28 pm   Permalink

I love Imbibe, but based on this issue and others in the past, I just don't think that they "get" Tiki Cocktails. They fundamentally don't understand how the rums work together, and the interplay between the rums and the spices, liqueurs and syrups. That Bitter Mai Tai is an abomination.





 
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arriano
Tiki Socialite

Joined: Jun 13, 2006
Posts: 1285
From: Dog Patch - San Diego
Posted: 2011-07-01 2:36 pm   Permalink

Quote:

On 2011-07-01 14:28, CincyTikiCraig wrote:
I love Imbibe, but based on this issue and others in the past, I just don't think that they "get" Tiki Cocktails. They fundamentally don't understand how the rums work together, and the interplay between the rums and the spices, liqueurs and syrups. That Bitter Mai Tai is an abomination.



I think I'll have to agree with you here. A couple of things in this issue jumped out at me. First, in the editor's column she writes how since she first tasted a pina colada she's been hooked on tiki drinks. I think most people wouldn't think of a pina colada as a tiki drink, but that aside.... In the article about falernum, one of the first sentences states "you can't make a mai tai or a zombie" without falernum. Since when does a mai tai include falernum? I assume the writer confused it with orgeat.
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CincyTikiCraig
Tiki Socialite

Joined: Mar 31, 2009
Posts: 368
From: Cincinnati, Ohio USA
Posted: 2011-07-01 10:15 pm   Permalink

Quote:

On 2011-07-01 14:36, arriano wrote:
Quote:

On 2011-07-01 14:28, CincyTikiCraig wrote:
I love Imbibe, but based on this issue and others in the past, I just don't think that they "get" Tiki Cocktails. They fundamentally don't understand how the rums work together, and the interplay between the rums and the spices, liqueurs and syrups. That Bitter Mai Tai is an abomination.



I think I'll have to agree with you here. A couple of things in this issue jumped out at me. First, in the editor's column she writes how since she first tasted a pina colada she's been hooked on tiki drinks. I think most people wouldn't think of a pina colada as a tiki drink, but that aside.... In the article about falernum, one of the first sentences states "you can't make a mai tai or a zombie" without falernum. Since when does a mai tai include falernum? I assume the writer confused it with orgeat.




Hey, I enjoy a good, well made Pina Colada once in a while. However, to me, a Pina Colada is to Tiki as Jimmy Buffett is to Tiki. Which is to say, it ain't Tiki!


 
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harro
Tiki Socialite

Joined: Sep 05, 2005
Posts: 681
From: Australia / Argentina
Posted: 2011-07-05 4:49 pm   Permalink

Will this issue still be available in August in California?

 
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TikiSan
Tiki Socialite

Joined: Sep 29, 2003
Posts: 253
From: O.C., SoCal
Posted: 2011-07-21 12:53 am   Permalink

Has anyone tried Martin Cate's recipe?

Center of the Galaxy
Smuggler’s Cove owner Martin Cate drew inspiration for this drink from a news report suggesting that a chemical compound at the center of the galaxy smells like rum and tastes like raspberries.

2 oz. Demerara rum
1/2 oz. fresh lime juice
1/2 oz. rich simple syrup (2:1 Demerara sugar to water)
1/2 oz. honey syrup (equal parts honey and water)
1/4 oz. raspberry liqueur
1 small pinch cinnamon
Ice cubes
Tools: shaker, strainer
Glass: cocktail
Garnish: raspberry and lime wheel

Combine ingredients in a shaker and fill with ice. Shake well and strain into a chilled glass. Spear a raspberry in the center of a lime wheel and float in the center of the glass as a garnish.

Martin Cate, Smuggler’s Cove, San Francisco


 
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