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Modern Caveman Cocktails: Low Carb 'Paleo' Drink Recipes |
Swanky
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Joined: Apr 03, 2002
Posts: 4899
From: Hapa Haole Hideaway, TN
|  Posted: 2013-02-01 09:33 am Permalink
BTW, I find DaVinci Sugar Free syrup to be fantastic.
We found sugar free honey online and it mixes like honey syrup.
I have now made sugar free cinnamon syrup with good results and I am in the process of making SF allspice dram and falernum. I have yet to see if the SF syrup I created using packets of sweetener stayed mixed. I'll know tonight. I would not leave these un-refridgerated. I may use the DaVinci from now on in all of them.
Even though lime juice has a couple of carbs, many feel it is essentially carb neutral due to it's glycemic index.
In general, the drinks so far have not suffered.
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Hale Tiki
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Joined: Oct 19, 2004
Posts: 1797
From: Pittsburgh
| Posted: 2013-02-01 10:48 am Permalink
Well, now that I've seen it, and I'm trying to e somewhat healthy, I have to try it.
I've got some DaVinci on the way, thanks Swanky.
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Swanky
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Joined: Apr 03, 2002
Posts: 4899
From: Hapa Haole Hideaway, TN
| Posted: 2013-02-06 10:26 am Permalink
I have learned while on a low carb diet to be careful with the booze. I get drunk much faster. I had assumed it was the diet's fault, and I still think that has somethign to do with it, but it turns out it also may be the drink.
Sugar free mixers make you drunker.
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Hale Tiki
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Joined: Oct 19, 2004
Posts: 1797
From: Pittsburgh
| Posted: 2013-02-06 1:52 pm Permalink
@Swanky.
That's funny, I happened to catch that article at work and had to close it before the big boss-man saw and didn't get a chance to read it. Thanks for posting it.
Also, that explains a LOT of drunken nights for me, since I only drink diet soda. Mea culpa, I guess.
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stormrider
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Joined: Jul 02, 2013
Posts: 35
From: Ft Misery, Fl
| Posted: 2013-08-21 5:15 pm Permalink
I don't know if you all are still on the low carb thing or not but.. Which of the syrups do you prefer, the Monin or the Davinci? Also have you tried any of the Baja Bob's mixers? Most of their stuff is zero carb.
Thanks
Storm
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[ This Message was edited by: stormrider 2013-08-22 19:20 ]
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Limbo Lizard
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Joined: Aug 24, 2006
Posts: 651
From: Aboard the 'Leaky Tiki', Dallas
| Posted: 2013-08-21 9:12 pm Permalink
I'm still pretty much living low carb,... with occasional brief excursions to the dark side. 
I think Swanky likes Da Vinci. I prefer the Monin Sugar-free syrups, over DaVinci and Torani. Personal preference, I guess, but I thought Monin had a more natural, richer taste. They are more expensive, though. I order online from moninstore.com - free shipping on $15+ orders.
The items I always keep in stock (all sugar-free) are their Sugar Free Sweetener (bar syrup), Triple Sec (curacao), Almond (Orgeat), Peach and Pomegranate (grenadine). I also have Vanilla, Chocolate and White Chocolate.
Haven't tried Baja Bob's mixers... looks interesting, maybe I'll see which I can find locally. My wife prefers an easy mixer to a "complicated" recipe.
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[ This Message was edited by: Limbo Lizard 2013-08-21 21:21 ]
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stormrider
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Joined: Jul 02, 2013
Posts: 35
From: Ft Misery, Fl
| Posted: 2013-08-22 7:22 pm Permalink
Thanks for the info Limbo. Does their bar syrup have that "splenda" taste or is more "natural"
Thanks again
Storm
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Limbo Lizard
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Joined: Aug 24, 2006
Posts: 651
From: Aboard the 'Leaky Tiki', Dallas
| Posted: 2013-08-22 9:04 pm Permalink
I thought Monin had a 'natural' taste,... and I was scrutinizing! They use a mix of Sorbitol (Splenda) and Erythritol, and some thickeners, to produce a product that much resembles a bar syrup base, and works well as a cocktail ingredient. My opinion.
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[ This Message was edited by: Limbo Lizard 2013-08-22 21:33 ]
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Swanky
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Joined: Apr 03, 2002
Posts: 4899
From: Hapa Haole Hideaway, TN
| Posted: 2013-08-23 09:31 am Permalink
I have only had the DaVinci, so...
Been low carb since December, but since doing a lot of mixing with the low carb stuff, we have decided it is generally better to use real sugar and mix the recipes that are naturally low carb. Get the full flavor.
I have since recalculated and I think the 34 Zombie Punch is probably closer to 5.5 carbs.
I mix up pitchers of low carb Margaritas a lot making my own triple sec sub by using vodka, SF syrup and orange extract/emulsion. Works pretty well.
Low Carb Pitcher of Margarita
6 oz Tequila
2 ounces fresh squeezed lime juice
2 ounces vodka
3/4 ounce SF syrup
a few drops of orange extract
Fill with ice and blend smooth
Produces about 4 glassfuls.
Been on the Induction Phase for three weeks now. Down about 4-5 pounds. Rewarding ourselves with Zombies, or Swanky Swizzles, Navy Grogs, Black Magic or Jet Pilots later!
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Dapuma1
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Joined: May 04, 2010
Posts: 104 | Posted: 2013-08-25 07:03 am Permalink
Quote:
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On 2011-08-28 21:42, Limbo Lizard wrote:
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.)
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[ This Message was edited by: Limbo Lizard 2011-11-27 13:30 ]
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Aren't there a lot of carbs in the rum's that you are using?
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Limbo Lizard
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Joined: Aug 24, 2006
Posts: 651
From: Aboard the 'Leaky Tiki', Dallas
| Posted: 2013-08-25 10:01 am Permalink
Quote:
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On 2013-08-25 07:03, Dapuma1 wrote:
Quote:
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On 2011-08-28 21:42, Limbo Lizard wrote:
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.)
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Aren't there a lot of carbs in the rum's that you are using?
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Hmm, very good question, actually, and one I've wondered about - but not enough to do any serious research, I guess. (If you're referring to the alcohol, of course it represents calories, but it isn't processed and metabolized like carbs, so that's not a big issue.)
Obviously, they must add sugar in sweet flavored and spiced rums (e.g., Malabu, Capt. Morgan, etc.). And surely there is blackstrap molasses added to Cruzan Blackstrap.
But do (any) distillers add sugar to their "traditional" rums? I don't know the answer, but expect that some might add a little, and most don't. I read that many use some caramel coloring (burnt sugar), if only to even up the color of the rum, and achieve a consistent appearance, from batch to batch. But I don't think that's significant, carb-wise. But it might be in some very dark colored rums - like Myers's - that could require quite a bit of caramel, and do have a noticeable sweetness. Then, again, Coruba is as dark as Myers's, but not nearly as sweet. So maybe Myers's sweetness is not from the caramel color, but from... brown sugar?
Perhaps Swanky, or someone else, with more specific knowledge of various distiller's practices, can enlighten us. Or, maybe we should pose the question to Ed Hamilton, at Ministry of Rum.
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