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Tiki Central Forums Tiki Drinks and Food The stuff at the back of the liquor cabinet...revisited!
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The stuff at the back of the liquor cabinet...revisited!
TorchGuy
Tiki Socialite

Joined: Apr 24, 2008
Posts: 204
From: Renton, WA
Posted: 2009-03-09 10:09 pm   Permalink

Strega is an herbal liqueur, similar in a sense to Benedictine in that it is herbal, sweet too, and has a bit of a bite. But it isn't bitter like Cynar or Campari. I enjoy it mixed with soda. The old (fake, but I like it) legend is that Strega, which means Witch, has been bewitched, and two lovers who drink of it together will fall in love forever. I like a dose of magic in my drinks!

 
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Limbo Lizard
Tiki Socialite

Joined: Aug 24, 2006
Posts: 685
From: Aboard the 'Leaky Tiki', Dallas
Posted: 2009-03-11 08:17 am   Permalink

Anyone have bottles in your cabinet old enough to have the old paper tax seal across the top?
I'll have to do an inventory, and take a "group picture", but I know I have 2 500 ml bottles of St. James Rhum with the seal, that I bought in the early 80's. I have a Bols Dutch Chocolate Liqueur and some other liqueurs. And a few months ago, I found this in the pantry at an estate sale:


[ This Message was edited by: Limbo Lizard 2009-03-11 08:19 ]


 
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arobinson19
Tiki Centralite

Joined: Nov 21, 2006
Posts: 21
Posted: 2009-03-25 05:06 am   Permalink

Quote:

On 2008-08-18 22:17, oysterschnapps wrote:
I always keep Strega on hand, and it has been the downfall of more than one party guest. It always tastes better after you've had a few drinks. I've read that this is the liqueur that they drink in the Godfather novels, although I haven't read them myself to confirm...

The "black sheep" in the back of my liquor cabinet is Midori. It has a nice flavor, but somehow it's not particularly useful in anything. Suggestions are welcome.




...now that I look, you can also help me figure out what to do with Cynar, Fernet Branca, Jeppson's Malort, Hpnotiq, Xtabentun, Chateau Pomari, and Frangelico.






try my recipe for a honolulu hand grenade. that has midori in it. pearl harbors are also pretty good. just 1 oz of vodka 1/2 oz of midori and oj. theres a polynesian place in my town that serves these. my girlfriends sister always rodersthem and one day asked me how to make them.


 
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TorchGuy
Tiki Socialite

Joined: Apr 24, 2008
Posts: 204
From: Renton, WA
Posted: 2009-03-28 02:05 am   Permalink

Hypnotiq: Cognac-based liqueur. No offense intended in this, but it was aggressively marketed to the African-American community, apparently due to an opinion that cognac is popular in that part of the market. Interesting stuff, a Seattle bar (Noc Noc) uses it in a number of tasty mixed drinks.

Frangelico: Very sweet hazelnut liqueur. Probably mixes well with cream liqueurs, definately goes in coffee. I drink it neat, warmed in a snifter.

Fernet branca, Cynar: Acquired tastes, very bitter, but not AS bitter as, say, Campari. Good neat over ice, or half-and-half with soda water. If you like bitter things, you'll enjoy these. Cynar tends to be inexpensive, and is made from a part of the artichoke, though not the flower portion we usually eat.


 
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TorchGuy
Tiki Socialite

Joined: Apr 24, 2008
Posts: 204
From: Renton, WA
Posted: 2009-03-28 02:11 am   Permalink

And yes, I too have some bottles with the paper tax stamp - all vintage, unopened (until now) but all of which I bought recently: 70s-vintage Yellow Chartreuse, Benedictine, and DeKuyper brand white Creme de Cacao, Cherry Liqueur, and Harvest Pear Schnapps (this last one is definately early 80s). All but the Chartreuse have been tested, and all are very much drinkable still - in fact, they're wonderful.

If your state allows independent liquor stores, go find the dumpiest, dustiest joints, places that look like they do little business, and hunt the shelves at the bottom, behind other items, or at the far back ends where few people go. Also look behind the counter, since things there must be fetched by the employee, thus might just sit there if no one asks for them. You can also ask if they've got any old stock. Most I've been to in California will honor old prices on the labels.


 
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tikipenguin
Member

Joined: Apr 08, 2009
Posts: 3
Posted: 2009-04-08 11:48 am   Permalink

oysterschnapps: A very simple but effective way to use up your Midori is to turn it into a Sour. I use plenty of lemon and lime juice and balance with the merest touch of sugar syrup if necessary.

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twitch
Grand Member (7 years)  

Joined: May 12, 2006
Posts: 425
From: Vacant lot where T. Vic's, Van. was
Posted: 2009-04-14 05:36 am   Permalink

More Midori: see this thread.

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