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Tiki Central Forums ╗ ╗ Tiki Drinks and Food ╗ ╗ Modern Caveman Cocktails: Low Carb 'Paleo' Drink Recipes
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Modern Caveman Cocktails: Low Carb 'Paleo' Drink Recipes
Limbo Lizard
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Joined: Aug 24, 2006
Posts: 772
From: Aboard the 'Leaky Tiki', Dallas
Posted: 2014-07-19 9:46 pm   Permalink

Quote:

On 2014-07-18 11:55, AceExplorer wrote:
This information makes me want to take some of my rums and, with an eye dropper, deposit two or three drops of each on a clean plate to evaporate. I wonder how much would be left behind from each as the rum evaporated?

It's not scientific, but it would be very easy to do.



Actually, AceExplorer, that's a great idea for anyone with access to a good lab scale, accurate to one milligram. Weight a piece of filter paper or paper towel, then pour 1 milliliter of test rum onto the paper. Let it absorb, then evaporate, then weigh it again. How many more milligrams (if any) does the paper weigh? That's about how many grams of sugar per liter, for the test rum.


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[ This Message was edited by: Limbo Lizard 2014-07-20 10:17 ]


 
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AceExplorer
Grand Member (5 years)  

Joined: Apr 03, 2008
Posts: 1992
From: Deep in the Jacksonville Florida jungle.
Posted: 2014-07-21 07:18 am   Permalink

Thanks, LimboLizard. So a lab scale is one more thing I "need to buy" for my bar! lol...

Actually, I do use a small digital postal scale when I make my Falernum and other syrups. But that's not good enough for the type of test we're talking about here.


 
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Tiki Drifter
Tiki Centralite

Joined: Jun 26, 2016
Posts: 52
From: San Diego, CA
Posted: 2016-07-20 11:06 am   Permalink

Any other successful recipe tweaks? I've been finding I like the less-sweet tiki drinks in general, so I figure that bodes well for modding others into low carb versions.

 
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CosmoReverb
Tiki Centralite

Joined: Sep 19, 2016
Posts: 22
From: Southern California
Posted: 2016-11-20 6:50 pm   Permalink

Trying to narrow down my preferred blend for a low-carb, *almost* sugar-free Mai Tai. ("Almost" because I can't seem to give up on the real curacao. I know there are sugar-free syrups to approximate this butů y'know.)

Here are my current thoughts (if anyone is interested.) Basing it off Beachbum Berry's '44 Trader Vic recipe, I had been using both the Monin Sugar-Free Simple Syrup (which is great stuff for lo-carb folks) and their sugar-free Orgeat, but I have now switched to using the Torani Sugar-Free Orgeat. The Torani just seems to have a fuller flavor than the Monin which helps to fill up the hollowness that comes with sugar-free options and it also hlps mask that sucralose aftertaste. In that same train of thought I have also started cutting the fresh lime juice in half and making up the difference with Nellie & Joe's Key Lime Juice. Sacrlege I know, but it also seems to help fill in some of that "hollowness."

Now for the fun stuff. I had been using Meyers for the dark option but as my tastes matured a wee bit, I made the switch to Coruba. Strangely enough, I have recently started using Skipper's and I must confess that I am pleasantly surprised by how well it works. I had previously tried it in a non-sugar-free Mai Tai and didn't care for it that much, but it really seems to add something to the low-carb version.


So now my question. I have been using the Clement VSOP and was fairly happy with it, but lately I have been feeling that it adds too much of a medicine-y/antiseptic type flavor which gets really pronounced when you take away the sugar. So my question is, is this a flavor profile typical in all Martinique Rhums, or more specific to this particular one? Any recommendations before I blindly open my wallet?




 
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mmaurice
Grand Member (first year)  

Joined: Feb 25, 2015
Posts: 71
Posted: 2016-11-20 8:08 pm   Permalink

Since we are bastardizing the hell out of it to get to the end result. I have been using the following.

1 oz Lime Juice
1 oz Sugar Free Syrup - I use DaVinci right now, Monin has a funky smell to it. Anybody got anything better bring it on.
2 Oz Rum - Any of your favorite Mai Tai Blends works. Trying to approximate TV her in ATL we use 1 - Myers 1 - Appleton Signature
1/4 tsp - Almond Extract
1/4 tsp - Orange Extract

Play with the extract ratios to get the taste you want.


 
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Tiki Drifter
Tiki Centralite

Joined: Jun 26, 2016
Posts: 52
From: San Diego, CA
Posted: 6 days ago; 4:08 pm   Permalink

After a good ketogenic January, I've been thinking more about low carb tiki drinks. In considering the the various brands of sugar substitutes and the option of making your own infused syrups and whatnot, I wonder about the role these ingredients play in each cocktail. I'm not a mixologist by any means, but it occurred to me that there are 3 factors:
- sweet taste
- texture
- volume (dilution, ratio, etc.)

Taste is going to just based on the particular artificial sweetener, and we're all going to have a personal preference there. But texture and volume matter too, which is why we can't just only add drops or packets to the recipe.
Texture is that "syrup" quality, probably most obvious with honey. The Torani sugar-free Orgeat has xanthan gum in it, which is a thickener ... so I'm wondering about making homemade sugar-free syrups, if you could do water + extract + artificial sweetener + xanthan gum? From what I've read about xanthan gum, a little bit goes a long way.
The volume seems easiest to replace with just water, and if the sweet and the texture are dialed in, the water should just go along for the ride.

Part of what has me thinking along these lines is that I've been using those Mio flavor drops in water ... seems whether it's soda or gatorade or kool aid or whatever, 99% of the beverage is just water anyway.
Might not be that weird to see a recipe for a low carb tiki cocktail call for "xx parts water"?
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mmaurice
Grand Member (first year)  

Joined: Feb 25, 2015
Posts: 71
Posted: 6 days ago; 7:41 pm   Permalink

Let me know how that works. Always looking for ways to reduce the impacts of my drinking.

 
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AceExplorer
Grand Member (5 years)  

Joined: Apr 03, 2008
Posts: 1992
From: Deep in the Jacksonville Florida jungle.
Posted: 5 days ago; 06:20 am   Permalink

Has there been any discussion here of using Acacia Gum Syrup (aka "Gomme Syrup" or just "Gum Syrup") as a texturing and thickening agent?

I recently acquired about 10 ounces of the powder from online suppliers, and I'm going to make my first small batch of gum syrup soon. I wish I could say more, but alas, I haven't used it yet, thought I'd mention it.


 
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mmaurice
Grand Member (first year)  

Joined: Feb 25, 2015
Posts: 71
Posted: 5 days ago; 6:39 pm   Permalink

Let us know how it works!!

 
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