A pair of ten inch high Moai by Tiki Bosko.
Tuesday, May 12, 2020
Sunday, May 10, 2020
Quarantiki - Tangerine Speedo
Saturday, May 9, 2020
This is the first drink I've made from the book Liquid Vacation: 77 Refreshing Tropical Drinks from Frankie's Tiki Room in Las Vegas. According to the book, "Downing one of these zesty refreshers will give you the courage to wear the Speedo. Drinking two will make you want to go go commando." I've got the courage to don a Speedo but it all sounded intriguing none-the-less. I also liked the color of the drink pictured in the book although mine turned out more red than tangerine.
The drink includes amber rum, Campari, creme de cassis, Chambord, lime juice, pear nectar, orange juice, and club soda. I had quite a time finding the cassis at the liquor store but I finally gave in and asked for help. The gal who helped me had quite a time of it too. After she radioed for help we located it.
Quarantiki - Grog
Wednesday, May 6, 2020
For cocktail hour tonight I made grog. It's a traditional tiki drink which I've heard gets its name from Admiral Edward "Old Grogram" Vernon of the British Royal Navy in the 1700s. It's basically just line, juice, sugar syrup (I used Demerara sugar), and rum. Simple and delicious.
I've wanted to make this drink for a long time.
I looked over three different recipes, came up with something of an amalgamation, and ended up with the following:
3/4 oz. lime juice
3/4 oz. Demerara sugar syrup*
3 oz. rum**
lime wedge as a garnish
Shake in cocktail shaker and then strain into a lowball with ice cubes.
*I used Beachbum Barry's way of making sugar syrup. One cup sugar (I used Demerara) and one park water shaken until the sugar dissolves in the water. I like it because it's a tad easier and faster than the boiling method.
** I used Hamilton 86 Demerara Rum
I had a sense of deja vu while drinking the grog. I was similar to something I'd had before. On a hunch I looked up the Barbados Rum Punch recipe in Martin and Rebecca Cate's Smugglers Cove book from 2016. Yep, I'd hit the nail on the head. The only difference between the Barbados Rum Punch and the Grog was a dash of Angosture bitters. I added that to my third grog of the evening and, voila, I revisited the first (and so far only) drink I'd made from the Smuggler's cove book.
I looked over three different recipes, came up with something of an amalgamation, and ended up with the following:
3/4 oz. lime juice
3/4 oz. Demerara sugar syrup*
3 oz. rum**
lime wedge as a garnish
Shake in cocktail shaker and then strain into a lowball with ice cubes.
*I used Beachbum Barry's way of making sugar syrup. One cup sugar (I used Demerara) and one park water shaken until the sugar dissolves in the water. I like it because it's a tad easier and faster than the boiling method.
** I used Hamilton 86 Demerara Rum
I had a sense of deja vu while drinking the grog. I was similar to something I'd had before. On a hunch I looked up the Barbados Rum Punch recipe in Martin and Rebecca Cate's Smugglers Cove book from 2016. Yep, I'd hit the nail on the head. The only difference between the Barbados Rum Punch and the Grog was a dash of Angosture bitters. I added that to my third grog of the evening and, voila, I revisited the first (and so far only) drink I'd made from the Smuggler's cove book.
Tuesday, May 5, 2020
Sunday, May 3, 2020
Quarantiki - More Royal Bermuda Yacht Club
Saturday, May 2, 2020
Loved the Royal Bermuda Yacht Club I made on Wednesday so I decided I had to give it another go tonight. Again, it was awesome.
Dale joined me outside with some red wine for the first round. Athena joined us too.
I was rather breezy outside so we had our second round inside on the porch.
Beautiful, sunny evening.
We ordered in Chinese food from Xin Won.
Quarantiki - Royal Bermuda Yacht Club
Wednesday, April 29, 2020
Cocktail tonight from Shannon Mustipher's book Tiki - Modern Tropical Cocktails.
This one's called a Royal Bermuda Yacht Club. Easy to make and it tasted quite awesome.
Mustipher calls the drink a variation on a daiquiri. This is the first drink I've made using falernum although I'm quite familiar with its tastes of almond, citrus, cinnamon, and clove from other tiki drinks I've had over time. I love it and it adds a sharpness to the drink due to its acidity.
Mustipher calls the drink a variation on a daiquiri. This is the first drink I've made using falernum although I'm quite familiar with its tastes of almond, citrus, cinnamon, and clove from other tiki drinks I've had over time. I love it and it adds a sharpness to the drink due to its acidity.
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