FEATURES | MUSIC | BOOKS | DRINKS | FORUMS | GAMES | LINKS | ABOUT


advertise on Tiki Central

Celebrating classic and modern Polynesian Pop
  [Edit Profile]  [Edit Preferences]  [Search] [Sign Up]
[Personal Messages]  [Member List]  [Help/FAQ]  [Rules]  [Login]
Tiki Central Forums » » Tiki Drinks and Food » » Modern Caveman Cocktails: Low Carb 'Paleo' Drink Recipes
Goto page ( Previous Page 1 | 2 | 3 | 4 Next Page )
Modern Caveman Cocktails: Low Carb 'Paleo' Drink Recipes
thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1249
From: Tampa Bay
Posted: 2011-08-09 5:46 pm   Permalink

have you guys tried out those "Skinny Girl" brand cocktail mixes?

 
View Profile of thePorpoise Send a personal message to thePorpoise  Email thePorpoise     Edit/Delete This Post Reply with quote
VampiressRN
Grand Member (8 years)  

Joined: Nov 23, 2006
Posts: 5772
From: Sun City Lincoln Hills (NorCal)
Posted: 2011-08-09 7:04 pm   Permalink

Hey...thanks for starting this thread...much appreciated. I am doing Weight Watchers and this will certainly help. I rarely make myself drinks at home, but when I go out to dinner I like cocktails...typically margaritas and Mexican food. I have been able to cut down on the food portions, but not the number of drinks...LOL. Will give these recipes a spin!!!

 
View Profile of VampiressRN Send a personal message to VampiressRN  Email VampiressRN Goto the website of VampiressRN     Edit/Delete This Post Reply with quote
Limbo Lizard
Tiki Socialite

Joined: Aug 24, 2006
Posts: 693
From: Aboard the 'Leaky Tiki', Dallas
Posted: 2011-08-28 9:42 pm   Permalink

I gathered 16 bottles of original Lemon Hart 80°, yesterday, to add to the case I'd all ready socked away. (The 151° has not been available in Texas for many years, but may be coming, soon.) So, comfortable that I could loosen up a bit with my hoard, I celebrated with a (well, two, really) low-carb Queen's Park Swizzle:

Queen's Park Swizzle (low carb version, only 1½ grams carb):
Juice of ½ lime
½ ounce Monin Sugar Free Sweetener
Mint leaves
2 dashes Angostura bitters
1 ounce Lemon Hart 80°
1 ounce dark Jamaican rum
1 ounce Cruzan or Puerto Rican 151° rum

Put several mint leaves, sweetener syrup, lime juice and bitters in a tall glass. Add some crushed ice, and mix/muddle a bit. Fill glass to top with crushed ice, add rum, and mix/agitate with a spoon, until glass frosts. Enjoy.

(If you have Lemon Hart 151°, use that and 80° Cruzan or Puerto Rican rum.)


_________________
"The rum's the thing..."

[ This Message was edited by: Limbo Lizard 2011-11-27 13:30 ]


 
View Profile of Limbo Lizard Send a personal message to Limbo Lizard      Edit/Delete This Post Reply with quote
Limbo Lizard
Tiki Socialite

Joined: Aug 24, 2006
Posts: 693
From: Aboard the 'Leaky Tiki', Dallas
Posted: 2011-09-06 9:10 pm   Permalink

Going classic, here...

Old Fashioned (Zero carb grams)
½ oz. Monin Sugar Free Sweetener
3 dashes Angostura bitters
1 dash Fee Bros. Orange bitters
2 oz. Bourbon whiskey

Mix sweetener and bitters in bottom of glass. Fill glass with crushed ice. Add whiskey, stir with straw. Garnish with rinsed maraschino cherry (don't eat - carbs!)


_________________
"The rum's the thing..."


 
View Profile of Limbo Lizard Send a personal message to Limbo Lizard      Edit/Delete This Post Reply with quote
WestADad
Tiki Socialite

Joined: Mar 31, 2009
Posts: 745
From: Tornado Alley
Posted: 2011-09-07 6:16 pm   Permalink

Quote:

On 2011-09-06 21:10, Limbo Lizard wrote:
Going classic, here...

Old Fashioned (Zero carb grams)




Thanks for the Old Fashioned recipe, I like it!

Cheers!
Chris
WestADad


 
View Profile of WestADad Send a personal message to WestADad  Email WestADad     Edit/Delete This Post Reply with quote
Limbo Lizard
Tiki Socialite

Joined: Aug 24, 2006
Posts: 693
From: Aboard the 'Leaky Tiki', Dallas
Posted: 2011-11-26 4:38 pm   Permalink

'Tis the Season...

Hot Buttered Rum (zero carb grams)
5 oz. boiling water
1/4 oz. Monin Sugar Free Sweetener
3/4 oz. DaVinci Sugar Free Caramel Syrup
Pat of butter
ground cinnamon and cloves (one or two shakes - to taste)
1½ oz. gold or dark rum

Shake spices into mug. Pour in boiling water. Add other ingredients and stir.

I found the caramel syrup a surprisingly good sub for the flavor of brown sugar. Now, I can enjoy one of my longtime favorite cold-weather drinks, sans carbs.

_________________
"The rum's the thing..."

[ This Message was edited by: Limbo Lizard 2011-11-26 16:55 ]


 
View Profile of Limbo Lizard Send a personal message to Limbo Lizard      Edit/Delete This Post Reply with quote
Limbo Lizard
Tiki Socialite

Joined: Aug 24, 2006
Posts: 693
From: Aboard the 'Leaky Tiki', Dallas
Posted: 2011-11-27 1:23 pm   Permalink

"Mom got drunk, and Dad got drunk, at our Christmas party.
We were drinking champagne punch and
homemade egg nog... "

Homemade Egg Nog (under 0.5 grams carb, per 5 oz. serving, all from egg)

2 cups heavy cream
4 to 6 whole raw eggs*
1/3 cup sucralose powder (Splenda, or equivalent)
1/2 tsp. vanilla extract
1 tsp. ground nutmeg

Mix in blender, then chill in refrigerator for at least an hour, to let the nutmeg flavor emerge. Serve plain or mixed with spirits. Dust with fresh grated nutmeg, if you want to show off.



* OK, about the raw egg deal. The odds of getting ahold of a salmonella contaminated egg is 20,000 to 1 - supposedly. But what if you, like me, are pretty good at beating the odds, when it comes to bad luck? You can use pasteurized-in-the-shell eggs, if available in your area. Or you can pasteurize them, yourself.
I put my eggs in a metal basket, and suspended it, off the bottom, in a large pot of hot water. Using a cooking thermometer and gently stirring the water, I heated the water to 130°, then carefully to 135°. Keeping an eye on it, I held the eggs at 132° - 137°, for over 2 hours. Ideally, you want to have the yolk reach 131° for about an hour (try to avoid letting the water reach 140°, as it'll overly cook the whites). Then I chilled them in ice water, and put them back in the fridge.
The whites will have become cloudy-white and thicker, as if they've gelled a bit, but still liquidish. They're not suitable for whipped egg whites or meringue - they won't hold peaks. But they're great for egg nog. Since the nog's kept chilled, if the odd salmonella bacterium were to escape death, it wouldn't be able to multiply to dangerous levels. What ever residual risk exists, after all this, I'll accept, because I love my egg nog.

"... Merry Christmas, from the fam-uh-LEEE. Feliz Navidad!"

_________________
"The rum's the thing..."

[ This Message was edited by: Limbo Lizard 2013-12-08 18:47 ]


 View Profile of Limbo Lizard Send a personal message to Limbo Lizard      Edit/Delete This Post Reply with quote
Limbo Lizard
Tiki Socialite

Joined: Aug 24, 2006
Posts: 693
From: Aboard the 'Leaky Tiki', Dallas
Posted: 2011-12-06 5:39 pm   Permalink

A quick and simple classic...

Whiskey Sour (~2 carb grams, from the juice)

1½ oz. lemon juice
¾ oz. Monin Sugar Free Sweetener
2 oz. Bourbon
Shake with crushed ice, pour in glass, decorate with a rinsed cherry (don't eat it!).


_________________
"The rum's the thing..."


 
View Profile of Limbo Lizard Send a personal message to Limbo Lizard      Edit/Delete This Post Reply with quote
Swanky
Tiki Socialite

Joined: Apr 03, 2002
Posts: 5058
From: Hapa Haole Hideaway, TN
Posted: 2012-03-06 11:34 am   Permalink

Well, we are back in Low Carb diet land and looking for recipes. We are getting Davinci Sugar Free syrup and with that, we will make our own Falernum and Cinnamon Infused syrup. That opens up a lot of doors. We also just made our own Allspice Dram. I am convinced that St. Elizabeth has sugar in it as the bottle is very sticky now after use.

So, the drinks we are going to start with are:

151 Swizzle
Jasper's Jamaican
1934 Zombie Punch
Test Pilot

All look to be easily turned low carb!

Going to see about a low carb honey and maybe get the raw Passionfruit from Aunty Lilikoi's and make a sugar free PFS.
_________________

Announcing Swank Pad and Crazy Al's Molokai Maiden!


 View Profile of Swanky Send a personal message to Swanky  Email Swanky Goto the website of Swanky     Edit/Delete This Post Reply with quote
Limbo Lizard
Tiki Socialite

Joined: Aug 24, 2006
Posts: 693
From: Aboard the 'Leaky Tiki', Dallas
Posted: 2012-03-07 11:28 am   Permalink

Let me know how the flavor of the Davinci compares to actual sugar syrup. I use Monin, which uses a blend of Erythritol and sucralose, that (they claim) better matches the flavor of sucrose. I've been very happy with it - buy in cases of 4, to get free shipping. But Davinci is probably less expensive.

I've been planning to make some sugar-free Falernum, too, but... haven't, yet. But here's a suggestion for your project:

The last couple of batches I made (with sugar), I substituted citric acid crystals and just a little
Boyajian lime oil, in place of fresh lime juice and zest, along with store-bought pure almond extract (and homemade clove extract). It tastes as good as the earlier formula, using limes and almonds, but solved the short shelf-life issue of using ingredients that spoil quickly from bacteria or oxidation. I have some left in a bottle in the fridge that's over year old, and it's still good!

As it sits, the dark green lime oil collects on top (just like with using zest). Just shake it back into an emulsion, before using.


 View Profile of Limbo Lizard Send a personal message to Limbo Lizard      Edit/Delete This Post Reply with quote
Swanky
Tiki Socialite

Joined: Apr 03, 2002
Posts: 5058
From: Hapa Haole Hideaway, TN
Posted: 2012-03-07 11:43 am   Permalink

This will be my first home brew Falernum. I intend to keep the basic Falernum liqueur and mix it with syrup as I need it. Then I can make sugar free or regular, or try a new sugar free style. I won't have to worry about it going south.

I got a reply back from Aunty Lilikois about SF PFS and they say to get their PF Juice and make it in small batches. The sugar is a preservative and without it, it may go south as well.

I prefer Splenda and Davinci is based on that. We'll see...

Found some lime crystals as well that we may try. No sugar or carbs. An ounce of lime juice is 2.5 carbs or so. I think I'd rather limit my drinking and have the real thing though. But it'll be interesting to try so that maybe we can make more drinks low carb as the grapefruit would also add 2ish carbs, etc.

Gotta make sure to document our experiments and share what goes well, or at least reasonable.
_________________

Announcing Swank Pad and Crazy Al's Molokai Maiden!


 View Profile of Swanky Send a personal message to Swanky  Email Swanky Goto the website of Swanky     Edit/Delete This Post Reply with quote
Swanky
Tiki Socialite

Joined: Apr 03, 2002
Posts: 5058
From: Hapa Haole Hideaway, TN
Posted: 2012-03-16 06:44 am   Permalink

I think I have this one down. Nearly indentical to the real thing. I mix 2 at a time, for me and my wife, so...

Low Carb Margarita:

6 oz. Tequila
2 oz. Lime Juice
1/3 oz 80 proof vodka
1/3 oz Davinci Sugar Free syrup (it is Splenda based and has no bad aftertaste, plus a decent consisancy)
1/2-1 teaspoon orange emulsion or orange extract (to taste)
ice

Triple Sec is low proof and has sugar in it. Recreating that taste is key.

This is about 2-2.5 carbs per drink. I use a lot of ice in the blender so that these 2 drinks will fill the glasses twice. You get "4" drinks out of the doubled recipe.

I am very close on the Jasper's Jamaican. Will have it down this weekend proabaly. Got to dial in the Allspice correctly as mine was made with vodka as base and not mixed with syrup. I should also have my Falernum ready to use this weekend to tackle the Navy Grog, Test Pilot and Zombie Punch low carb version.

Turns out the low carb honey is a very good match for honey syrup. It is a bit weak and watery as honey, but perfect for mixing.


 
View Profile of Swanky Send a personal message to Swanky  Email Swanky Goto the website of Swanky     Edit/Delete This Post Reply with quote
Limbo Lizard
Tiki Socialite

Joined: Aug 24, 2006
Posts: 693
From: Aboard the 'Leaky Tiki', Dallas
Posted: 2012-03-20 9:41 pm   Permalink

Regarding the Margarita, I'll quote myself:
Quote:

On 2011-08-05 11:02, Limbo Lizard wrote:

Note: Monin Sugar Free Triple Sec has a very "clean" natural orange flavor, without any "chemical" aftertaste, but also lacks the slightly bitter finish of most triple secs and curacaos (from the peels). If you like that bitter note, a little Fee Bros Orange Bitters fixes it nicely.)



I use the Monin S.F. Triple Sec (sometimes, with a shake of the orange bitters) for Mai Tais and Margaritas, and am very satisfied with the results.
_________________
"The rum's the thing..."


 
View Profile of Limbo Lizard Send a personal message to Limbo Lizard      Edit/Delete This Post Reply with quote
paleonomy
Member

Joined: Aug 09, 2012
Posts: 1
Posted: 2012-08-09 12:34 am   Permalink

A note on gin before everyone gets all up in arms over the paleoness of it…. If you’re “strict” from what I understand alcohol in general is off limits. I for one give myself a little wiggle room on occasion and gin is considered gluten free even if some are derived from grains.

Gin Limeade

Ingredients:

-Crushed Ice
-Gin
-1-2 Limes

Instructions:

-Fill a tall glass with crushed ice
-Pour a jigger to a jigger and a half of gin in to the glass(or just under estimate like me and pour to0 much)
-Squeeze an entire lime into the glass (maybe two if they’re small)
-Top off the remainder of the glass with seltzer
-Stir it up, top it off with a wedge of lime, sit back and ENJOY

This is just one of my favorite recipes aside from smoothies.

_________________
paleo recipes
paleo pancakes

[ This Message was edited by: paleonomy 2012-08-09 00:35 ]


 View Profile of paleonomy Send a personal message to paleonomy  Goto the website of paleonomy     Edit/Delete This Post Reply with quote
Swanky
Tiki Socialite

Joined: Apr 03, 2002
Posts: 5058
From: Hapa Haole Hideaway, TN
Posted: 2013-01-21 06:41 am   Permalink

Back on the low carb diet and using The Grogalizer and other sources, I culled the lower carb recipes to be made in Tiki-land. I use a sugar free honey and syrup where it is called for. But mostly these are just cocktails that call for few or little carbed ingredients. They are not zero carbs, but, it is nice to enjoy one in there. Considering the Zombie Punch, made per the real recipe is only 8 carbs, I consider that a great reward for a week of good eating!

Jasper's Jamaican using SF syrup - 3 carbs
Navy Grog - 4 carbs
2070 Swizzle made my way with SF honey syrup - 6 carbs
Black Magic - 7 carbs
Nui Nui - 7 carbs
Outrigger - 8 carbs
1934 Zombie Punch - 8 carbs
Jet Pilot - 9 carbs
Test Pilot - 9.5 carbs
Rum Barrel - 11 carbs

_________________

Mai-Kai Memories Series Custom ceramic mugs!

[ This Message was edited by: swanky 2013-02-01 09:27 ]


 View Profile of Swanky Send a personal message to Swanky  Email Swanky Goto the website of Swanky     Edit/Delete This Post Reply with quote
Goto page ( Previous Page 1 | 2 | 3 | 4 Next Page )
U-Moderate:
  
v1.5

[ About Tiki Central | Contact Tiki Central | Advertise on Tiki Central ]
(c) 2000-2014 Tikiroom.com (tm), Tiki Central (tm)

Credits & copyright infomation