Search
Advertisement

Welcome to letstiki.com.  Your source for Tiki Bars, Tiki Drinks, and Tiki News.

Entries in Lime Juice (4)

Sunday
Apr102011

A Bourbon Special for a Special Day

Bourbon SpecialAloha!

Today, was a special day for all of us in Wisconsin.  It was the first day of the year where the temperature reached 80 degrees Fahrenheit.  We hadn't come anywhere near 80 degrees yet this year.  For the first time since last fall it felt like summer.  The sun was shining, and strong spring winds were blowing.  I've been working my way through Beach Bum Berry Remixed trying every cocktail and sharing my thoughts on each one. How appropriate that the next drink in Beach Bum Berry Remixed is the Bourbon Special.  The Bourbon Special is a 1950s cocktail that originated at the Kon-Tiki restaurant chain. 

As I sat outside, on the patio, for the first time this year I tried the Bourbon Special.  It is made with fresh lime juice, sugar syrup, falernum, ginger beer, Bourbon, and Angostura bitters.  As always, it is important that you use fresh ingredients.  This cocktail is another true masterpiece!  The first sip coats your pallete with several flavors.  First you taste the lime juice which is nicely sweetened by the sugar syrup.  The falernum adds a hint of spices and a touch of almond which complement the lime nicely.  A nice ginger flavor also comes through from the ginger beer.  The oaky flavor of the Bourbon comes through but is just the right amount to complement the other ingredients of this special cocktail.  

The first time I made a Bourbon Special I forgot the bitters.  I actually liked this version better than the one with the bitters.  The bitters seems to hide the spices from the falernum and the ginger beer.  I liked the falernum flavors more pronounced.  I tried one other variation of the Bourbon Special.  I substituted the Bourbon with Roaring Dan's Rum.  This Milwaukee rum has a flavor that is similar to a whiskey.  However, the rum didn't really pull it's weight in the drink like the bourbon did.  The cocktail almost tasted like limeade.  I like limeade, but it didn't have such a great variety of flavor without the Bourbon.  I'm always amazed a how different a cocktail can taste with just one small change.

My favorite version wound up being with Bourbon, but without bitters.  I think that is just my personal taste though.  Even if you aren't a Bourbon or whiskey fan I would recommend trying this cocktail.  The strong Bourbon flavors that are too much for many peoploe are offset by the other ingredients.  I think this is a drink anyone can enjoy.  It was a fine way to kick off patio season.

As I drink my way through Beach Bum Berry Remixed I'm reviewing each cocktail and sharing my thoughts. I'm not giving out the recipes.  It wouldn't be fair for me to give all the recipes out of the book. There would be no reason to buy it then, and everyone who worked on this fine book deserves to be rewarded for their hard work by you buying a copy.

 Mahalo!

Damon

Thursday
Mar102011

A Tiki Adventure: Beachcomber's Punch

Aloha,

Beachcomber's PunchAs I continue to sip my way through Beach Bum Berry Remixed  the next drink is Beachcomber's Punch.  This tasty little drink has lime juice grapefruit juice, apricot brandy, simple syrup, Demerara rum, butters, and Pernod.  It is a delicious little drink that is served in a champagne flute.  You put all the ingredients in a blender for a few seconds which really crushes the ice into fine pieces.  It is garnished with a sprig of mint.

This recipe is one of the original Donn The Beachcomber recipes that dates back to the 1930s. It's amazing to think about the history this drink must have.  The countless times it has been served over the years.  I'm sure it must have be the start of a great night for so many people over the years.  Tonight, it was the start of my night.

Before you even pick up the glass you can smell the fresh mint that beautifully garnishes this cocktail.  There is a little trick to getting the mint aroma to really pop.  Clap your hands with the mint in the palm of one hand.  This will release the oils and make the mint far more aromatic.  

The first sip of the Beachcomber's Punch you can taste the wonderful citrus that is grapefruit, and lime which instantly transports you to paradise.  The Apricot Brandy adds a delicious twist to the cocktail.  That is followed by a whisper of the Demerara rum which adds a little oaky caramel tone. The Pernod and Bitters balance the drink out and cut down on the sweetness giving just a hint of anise.  This is a fun little drink that is served beautifully.

I did make the mistake of blending mine a little too long. So it came out more like a frozen drink than finely crushed.  Next time I'll be more careful, but that is all part of the fun trying these drinks and learning.

Mahalo!

Damon

In my Tiki Adventure I'm sipping my way through Beach Bum Berry Remixed .  This book is the encyclopedia of Tiki Cocktails.  I'd like to share my impressions of each drink with you, but I don't think it's fair to give every recipe from the book.  People worked hard to make the book.  If you want the recipe then buy yourself a copy. It's well worth it!

 

Wednesday
Feb232011

How to Make an Amazing Scorpion Cocktail

Scorpion bowl for 4.

A while back one of my friends on Facebook, Elliot, asked how to make a good Scorpion, because the ones he makes don't turn out all that great.  We've all been there. I've poured some absolutely horrible cocktails.  So, I thought I would finally do some taste testing and provide some tips.

The Scorpion was invented by Trader Vic and is normally served in  in a scorpion bowl (above). A scorpion bowl usually serves more than one person. 

First, I tried the classic Trader Vic's Scorpion recipe.   It has silver rum, brandy, orange juice, lemon juice, and orgeat syrup. For my taste test I decided to try the single serving recipe that I found in the book Trader Vic's Tiki Party!: Cocktails and Food to Share with Friends.  This was a mighty strong concoction.  The rum and brandy comes through really strong.  There is a lot more brandy and alcohol in general in this version compared to the full scorpion bowl.   The orange and lemon gave a nice citrus flavor and the orgeat syrup helped cut down on the boozy taste. I realize it is a Scorpion and needs to have a sting, but the whole thing seemed a bit off balance.  I can't say I have a new favorite here.

The Luau ScorpionNext, up was the Luau Scorpion.  This recipe hails form the Luau of Beverly Hills, and dates back to 1958.  I found the recipe in Beach Bum Berry Remixed.  This version has gold rum, gin, brandy, orange juice, lime juice, orgeat syrup, and sugar syrup.  This scorpion is far superior to to the first.  The gin adds an interesting level of complexity to the drink.  It isn't overpowering, but blends well with the rum and citrus.  The lime juice seems to work better versus the lemon juice in the first recipe.  There is a little more syrup in this version, but it isn't too syrupy or sweet.  It really is the perfect balance, and it still give a fun little sting. The Luau Scorpion is going to be the standard scorpion served in my Tiki bar from now on.

Tips for an Amazing Scorpion

As always for Tiki cocktails, use fresh juice. 

Buy the fruit and juice them yourself. It's amazing what a difference that makes!

Use Quality Booze

Again, this can make a big difference.  I used Korbel Brandy, and Rehorst Gin. Rehorst is a Milwaukee Gin, but any quality Gin will do.  Different brands of Brandy can be very different. So be sure to stick with a good one.  You can't go wrong with Korbel.

Watch Your Measurements

With a lot of classic Tiki cocktails sloppy measuring can change the drink significantly. So if it isn't tasting good make sure you are measuring correctly.

It's not difficult to make great Tiki cocktails.  Give the Luau Scorpion a try.  Now, you are probably looking for the recipe. I don't think it's right for me to give all the recipes out of these books.  People worked hard to put them together.  So if you want the recipes buy the book and support Tiki culture.   I have links to them on Amazon over on the left side of the page.  If you really don't want to buy the book I'm sure Google will help you find the recipe.

I hope this helps Eliot!  If you have a Tiki cocktail question let me know. I'll do my best to answer it.

Mahalo!

Damon

 

Friday
Jan142011

How to Make a Milwaukee Mai Tai

What is a Milwaukee Mai Tai you may ask?  Well, it is a Mai Tai made with Milwaukee's own Roaring Dan's Rum. Roaring Dan's rum is made by The Great Lakes Distillery in Milwaukee, WI. They have only been around for a few years, but their award winning Vodka and Gin have become very popular through out the Midwest.

Roaring Dan's Rum, which was released in June, is distilled with pure Wisconsin Maple Syrup giving it an excellent maple flavor.  The maple goes really well with the oak and bourbon barrels that it was aged in.  It also has a hint of caramel.  

The rum is named after  Roaring Dan Seavey.  The only man to have ever been charged with piracy on the great lakes.  What would a rum be without a pirate?  As the story goes, Roaring Dan stole a ship on Lake Michigan and a government revenue ship was sent to capture him. One warning shot from the cannon was all it took for him to surrender.  He was then transported to Chicago to face charges.  Mysteriously, those charges were dropped.  

To make a Milwaukee Mai Tai fill your cocktail shaker with:

 

  • 1 cup crushed ice
  • 2 oz Roaring Dan's Rum
  • 1/2 oz Cointreau
  • 1/2 oz fresh lime juice
  • 1/2 oz Orgeat syrup

Shake well, until the outside of the shaker is frosted.  Pour unstrained into a cocktail glass. The Milwaukee Mai Tai is quite delicious.  The oaky maple rum goes well with the Cointreau and lime juice.  The Orgeat syrup adds a nice touch of sweetness.

If you are ever in the Milwaukee area I would encourage you to stop by The Great Lakes Distillery.  They give tours and for only a couple bucks you can sample their wide variety of products.  It's always a great time.

 

Mahalo!