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Tiki Central Forums » » Tiki Drinks and Food » » Frankie's Tiki Room Liquid Vacation recipe book
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Frankie's Tiki Room Liquid Vacation recipe book
AceExplorer
Grand Member (6 years)  

Joined: Apr 03, 2008
Posts: 2219
From: Deep in the Jacksonville Florida jungle.
Posted: 2017-08-22 05:57 am   Permalink

I have subbed in the Myers' and it worked well. I tend to avoid Capt. Morgan products, but if you have a limited selection available, definitely try it as well. Can't recall playing with Goslings (or Coruba or Cruzan) dark in the Frankie's recipes.

Ironically, I avoid the recipes with energy drinks, but I went out of my way to buy the Stroh's rums for the book. Bass-ackwards, but that's what I did because of how unique the Stroh's flavor and aroma is in the drinks.

It's nice that we do not have to use the exact same rums called for in recipes. The drinks would not be the same by name, but you would often find yourself "in the circle" in close enough proximity to the bullseye to consider it a success. There are exceptions, like using Stroh's as a sub for Pusser's in a painkiller. (Gotta try that!)

I agree - theirs is a helluva fun book with great presentation ideas and photos.


 
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Early Landed Larry
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Joined: Apr 17, 2017
Posts: 94
Posted: 2017-08-22 06:37 am   Permalink

Yes I am totally going to get some Stroh! I've never tried it before. Will try Meyers for the Whaler sub, thanks.

 
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Early Landed Larry
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Joined: Apr 17, 2017
Posts: 94
Posted: 2017-08-25 4:31 pm   Permalink

So after roughly a week (I'm on temporary leave, so yeah, cocktails in the week!) I've had the following thoughts about he Frankie's book. I've copied this from a blog I do / my own fb page so the context may seem a bit jarring but these are last night's observations:

Ahhhhhh.. (recipe at the very bottom here for a much adjusted Scotch-based drink!)

So we made a Thurston Howl tonight (recipe pictured) and I'm feeling my way through this recipe book (I think it's a reference to an old US tv show). Here's a photo of the recipe.



I've gone to reasonable lengths to get hold of a few of the juices used commonly in this book, 'guava nectar' being one of them - i subbed it for the "papaya nectar" in this one.

Cocktail recipes are not all the same

Some comments on the Frankie's book (which may be of general interest) - whether you're talking drinks or food, there's definitely such a thing as a good cookbook and a not so good one!

My other main Tiki recipe book is Smuggler's Cove by Martin Cate, and it always reminds me of using a Delia Smith cookbook or following a recipe from the Serious Eats website - every single drink I've make from it has hit home, and just *works*, even if the end product might not be your thing. This is down to two things: 1) that author recognises that not everyone will have access to the exact same brands of ingredients he refers to, so he goes to some lengths to explain what the common components are (especially the rums) and what might work as a substitute. 2) the recipes have obviously all been tried and tested repeatedly, and adapted for a domestic kitchen (a la Delia, and all the best food cookbooks).

In contrast, the Frankie's book kind of reminds me of using a Jamie Oliver book - lots of great ideas, and some of the recipes are instant winners - who would have thought mixing rum, Chambord and ginger beer? But, too many of them seem to have been hastily thrown together and just not tested. Occasionally I'll spot the odd howler like no citrus juice in an exotic cocktail that obviously needs it (see below!) - the equivalent of Jamie's "boil the eggs for nine minutes before baking" from one of his fish pie recipes. Er, no.

The recipe here, indeed, has no citrus juice in it - I'm certain that must be a printing error because it's a pretty long drink, and it just tasted weird in the tin when I tried it before shaking, with no bite at all to cut against the masses of sweet juice. It was crying out for some citrus, so I added a half oz of lemon juice before I shook it, which helped.

Also, with 6 whole oz (!) of fruit juice, especially when half of that is commercial sweetened nectar, is an absolutely huge amount and seemed to me unlikely to balance with the spirits and the other flavourings - and, as I suspected, I couldn't taste any cinnamon or ginger from the syrups, nor even much of the booze.

(I made up some ginger syrup as it appears in a few of the recipes in the new book and it smells great, so I really wanted to try it).

On commercial juice and soft drinks

The juice seems to be another theme of the Frankie's book - I do like the idea of using modern branded soft drinks in cocktails, but so far they have all been super noticeable in the mix, to the point that they bully the other ingredients - and this drink was no exception! A related gripe is that the book, perhaps not anticipating that anyone would ever read it outside of California, calls in almost all cases for highly specific name brand ingredients, and contains no clue as to what they're like (are they sweet? would any 'tropical' blend of juice stand in for POG - what's the deal? We don't get Whaler's rum here, so I've no clue if their vanilla rum is sweet or not, to give some of dozens of examples). So I also have no real idea whether the juice I've bought is what's screwing up this recipe or if it's just a bum recipe. But either way, for all the faff of preparing it, this ended up tasting like sweet fruit punch at a student party - you ought to be able to taste most of the major flavours distinctly and you just can't.

*The alternative drink*

SO. The Thurston Howl was a flop (although mrs B enjoyed hers after I added 3/4 of lime juice to it and topped it up with soda). HOWEVER. It had the makings of something wonderful.

I really wanted something that would showcase the ginger syrup I have recently taken the time to make. Triangulating through other drinks that you might use ginger in, and returning via the classic hot toddy, I decided to use some smokey scotch.

Cleaving fairly close to the recipe pictured, I replaced the gin with scotch and dialled back the fruit juice considerably. I decided to use some lime juice to provide a sharper and more distinct bite than the merely serviceable lemon.

The final recipe ended up being:

1.5 oz Appleton extra
1 oz Talisker
3/4 oz brandy (increased from a quarter because our current brandy is an inoffensive but not very strong 38% corner shop bottle)

1/4 oz cinnamon syrup
1/2 oz ginger syrup
1/2 oz lime juice
1/2 oz guava nectar
1.5 oz pineapple juice

Dash tiki bitters (angostura would also be fine)

SO MUCH BETTER. The "dark golden" rum gives a pleasant base to sit the whole thing on, but isn't obtrusive. The most pleasing thing is how well you can taste the scotch and the ginger together (and they go really well - you could almost imagine having this hot), and the fact that they are complemented by the pineapple.

The guava nectar might as well not be there, and I will leave it out of future recipes - I suspect it would be good just with pineapple juice, but maybe a small measure of something like unsweetened passion fruit purée would help it along for a more broad-spectrum 'tropical' profile.

[ This Message was edited by: Early Landed Larry 2017-08-25 17:23 ]


 
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Early Landed Larry
Tiki Centralite

Joined: Apr 17, 2017
Posts: 94
Posted: 2017-08-25 5:02 pm   Permalink

So -this evening (Saturday) mrs Larry and I are getting on with the book a little better. We tried the 5-0 Fireball which was really quite good, like a longer Zombie (photo to follow)

I've concluded that the issues I've been having can mostly be addressed by dialling back the sweetness by about 1/3rd. Also I'm keeping an eye on the citrus as they tend to go under, imo, in quite a few of the recipes.

This recipe is as follows:
1 oz lemon hart substituted with OFTD
1 oz Myers plantation (actually Bacardi
1/2 Appleton extra (supposed to be the Special but we went with the next bargain point up)
3/4 chambord
1/2 oz vanilla syrup
1/2 oz lime
Dash organge bitters
1 oz 7up and 2 oz soda for which we dialled back the soft drink to just 1/2 of Sprite

Burning bread on top ....


 
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Early Landed Larry
Tiki Centralite

Joined: Apr 17, 2017
Posts: 94
Posted: 2017-08-25 5:18 pm   Permalink

This was the Fireball (this is two cocktails in an XL Hurricane glass for extra beast mode)




Our fire kind of sucked (first time in the house) because we were too timid to fill the shells, so we put breadsticks through holes in lime shells and dipped the other end in Stroh.

A very nice cocktail but I MUST SAY we still added 3/4 of white grapefruit juice to each one - and it improved it massively, really helped add a little welcome dryness. It was still on the sweet side..


 
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Early Landed Larry
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Joined: Apr 17, 2017
Posts: 94
Posted: 2017-08-25 5:39 pm   Permalink



Best drink of the evening!

1.5 oz Appleton Reserve (might be called something different where you are - the blend that sits one down from the 12yo
.5 oz OFTD
Generous splash (a couple of teaspoons) of apricot liqueur
Spash of ginger syrup
Dash of chocolate bitters

Picture shows sprig of mint, but I actually swapped this for a small grapefruit twist, nothing overwhelming. Highly reccommend something like this - a twist on an Old Fashioned that will kick your a*se, overproof Tiki style.


 
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Early Landed Larry
Tiki Centralite

Joined: Apr 17, 2017
Posts: 94
Posted: 2017-08-26 12:15 am   Permalink

So -this evening (Saturday) mrs Larry and I are getting on with the book a little better. We tried the 5-0 Fireball which was really quite good, like a longer Zombie (photo to follow)

I've concluded that the issues I've been having can mostly be addressed by dialling back the sweetness by about 1/3rd. Also I'm keeping an eye on the citrus as they tend to go under, imo, in quite a few of the recipes.

This recipe is as follows:
1 oz lemon hart substituted with OFTD
1 oz Myers plantation (actually Bacardi
1/2 Appleton extra (supposed to be the Special but we went with the next bargain point up)
3/4 chambord
1/2 oz vanilla syrup
1/2 oz lime
Dash organge bitters
1 oz 7up and 2 oz soda for which we dialled back the soft drink to just 1/2 of Sprite

Burning bread on top ....


 
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Early Landed Larry
Tiki Centralite

Joined: Apr 17, 2017
Posts: 94
Posted: 2017-08-26 04:29 am   Permalink

Really sorry about these repeat posts, I'll try to get to the bottom of it.

 
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AceExplorer
Grand Member (6 years)  

Joined: Apr 03, 2008
Posts: 2219
From: Deep in the Jacksonville Florida jungle.
Posted: 2017-08-30 06:39 am   Permalink

Early Landed Larry - thanks for the GREAT analysis and your impressions based on real tests. You have definitely "dropped the drawers" of Frankie's. I have always thought that they have gone out of the way to create their own unique cocktails, and quite interestingly using a number of pop-culture ingredients. I also like some and dislike others, but that's typical for me at any establishment or in any book, so I have tended to gloss over (or entirely overlook) those things in Frankie's. I, especially, don't like anything with an energy drink in it. But you focused very specifically on some of the quirks and deficiencies, and then addressed them, and I plan on following in your footsteps and revisiting some of the drinks.

I have small collection of vintage, and a fairly large collection of modern, cocktail books. I have developed a habit of picking through and dabbling with each. I have a high "discard rate" for drinks that don't blow me away, and then I absolutely fall in love with others. So you've really reminded me of many of the things which make a home bar so much fun.

By the way, your flaming pretzel sticks are SAVAGE! Love it!!! I have been using lemon extract for flaming garnishes, smells nice and burns well.


 
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AceExplorer
Grand Member (6 years)  

Joined: Apr 03, 2008
Posts: 2219
From: Deep in the Jacksonville Florida jungle.
Posted: 2017-08-30 06:47 am   Permalink

Wanted to add a couple things...

Right from the beginning, I remember taking the Frankie's book at face value regardless of good or bad, without tweaks and alterations except for an occasional substitution here and there as needed. Having visited the bar a few times during my last visit to Las Vegas, I saw Frankie's as a very unique place with a very unique menu. So my approach to the book is due to my interest in a "purist" approach. I like to make what the originator made and wanted to share with the world. Then there came all the distractions of other cocktail books, other recipe projects in my bar, etc. etc. etc. I think you know that story....

One question for you -- are you a cognac fan? Your TC handle leads me to suspect that you are a cognac fan, as in "early landed cognac."


_________________


 
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arriano
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Joined: Jun 13, 2006
Posts: 1425
From: San Diego
Posted: 2017-08-30 3:31 pm   Permalink

Early Landed Larry -- I'm a little confused by your analysis of the Thurston Howl. You say there's no citrus juice in the recipe, but in the picture you provide it states "1/4 ounce white grapefruit juice."

 
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Early Landed Larry
Tiki Centralite

Joined: Apr 17, 2017
Posts: 94
Posted: 2017-08-31 3:22 pm   Permalink

Quote:

On 2017-08-30 06:39, AceExplorer wrote:
Early Landed Larry - thanks for the GREAT analysis and your impressions based on real tests. You have definitely "dropped the drawers" of Frankie's. I have always thought that they have gone out of the way to create their own unique cocktails, and quite interestingly using a number of pop-culture ingredients. I also like some and dislike others, but that's typical for me at any establishment or in any book, so I have tended to gloss over (or entirely overlook) those things in Frankie's. I, especially, don't like anything with an energy drink in it. But you focused very specifically on some of the quirks and deficiencies, and then addressed them, and I plan on following in your footsteps and revisiting some of the drinks.

I have small collection of vintage, and a fairly large collection of modern, cocktail books. I have developed a habit of picking through and dabbling with each. I have a high "discard rate" for drinks that don't blow me away, and then I absolutely fall in love with others. So you've really reminded me of many of the things which make a home bar so much fun.

By the way, your flaming pretzel sticks are SAVAGE! Love it!!! I have been using lemon extract for flaming garnishes, smells nice and burns well.




Hey thanks for the feedback! I was worried I'd rambled as I wrote that after the cocktails in question. We were pleased with the pretzel stocks although they dlefinity didn't look quite professional!

I'm going to keep adding to this as I go along. Another development I've been quite pleased with has been with the fruit nectars, an ingredient I've never used before. We bought some guava nectar but I didn't like the flavour (too indistinct) or the mouthfeel - it was too obviously an emulsion of smashed up fruit and mildly sugared water. Maybe we picked a poor brand.

Anyway, my wife made another drink from the book, the Tangerine Speedo, and used a purée of fresh conference pears for the pear nectar. This worked REALLY well! I think that using fresh fruit blitzed to a thick-ish puree will be the way forward, as it solves both the problem we seem to have in the UK with indifferent brands of nectar, and also the additional sweetness the commercial nectars bring.

I've now bought some guavas so we'll see how that works out, as some of the most appealing looking recipes have a requirement for this nectar. Cheers!


 
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Early Landed Larry
Tiki Centralite

Joined: Apr 17, 2017
Posts: 94
Posted: 2017-08-31 3:42 pm   Permalink

Quote:

On 2017-08-30 06:47, AceExplorer wrote:

.....

One question for you -- are you a cognac fan? Your TC handle leads me to suspect that you are a cognac fan, as in "early landed cognac."






There's also early landed rum! It's a reference to that. I live in Bristol, England, which was a big trading port in colonial times and there's something of a tradition here and in the other historic uk ports of shipping over young rums in order to age them in the much cooler conditions of England (or Scotland). I was casting around for a name that would reflect something of my circumstances and picked that one.


 
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Early Landed Larry
Tiki Centralite

Joined: Apr 17, 2017
Posts: 94
Posted: 2017-08-31 3:50 pm   Permalink

Quote:

On 2017-08-30 15:31, arriano wrote:
Early Landed Larry -- I'm a little confused by your analysis of the Thurston Howl. You say there's no citrus juice in the recipe, but in the picture you provide it states "1/4 ounce white grapefruit juice."




Arriano, you're absolutely right! There is that small amount of grapefruit juice. I overlooked it because i often don't think of grapefruit as citrus. But going by the other ingredients in that drink, I would expect to see at least a half oz of lime of lemon as well to balance the spirit, juices and syrup, which wasn't there and the absence did make the drink taste really unbalanced. (In Martin Cate's zombie there's also this very tiny measure of grapefruit juice but that also has a half oz of lime).


 
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AceExplorer
Grand Member (6 years)  

Joined: Apr 03, 2008
Posts: 2219
From: Deep in the Jacksonville Florida jungle.
Posted: 2017-08-31 8:25 pm   Permalink

Quote:

On 2017-08-31 15:42, Early Landed Larry wrote:
There's also early landed rum! It's a reference to that. I live in Bristol, England, which was a big trading port in colonial times and there's something of a tradition here and in the other historic uk ports of shipping over young rums in order to age them in the much cooler conditions of England (or Scotland). I was casting around for a name that would reflect something of my circumstances and picked that one.



Bingo - that's exactly what I read about, but didn't read anything about the rum. I had previously not heard about spirits being shipped to England for finishing, so I learned something very interesting. At past Hukilau events we have had speakers who told us quite a bit about the historic rum docks in London. So very cool!


 
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