Mixed Drinks

Forgive my typos I am on much rum.

Tonight I workshopped my Navy Grog and Juglebird recipes. They both fuck. Lets do this one at a time.

NAVY GROG (with my small alterations)

1oz dark Jamaican rum
1oz demerara rum
1oz light rum
3/4oz lime juice
1oz grapefruit juice (traditional recipe calls for 3/4oz, I think a full oz gives a better bite)
3/4oz soda water
1 oz 50/50 honey and water mixture (look it up)

Fill the shaker like half way with ice and shake the bitch for like 15 seconds. Strain over some kind of singular giant cube into a double old fashioned glass. I have some of those big ice balls for whiskey and that was sufficient. The traditional recipe calls for some hyper specific ice cone thing that I will find a way to make eventually, but for now the ice ball is fine.

Warning: ITLL GIT U DRUNK

JUNGLE BIRB (also with my small alterations)

1oz Campari (or Cynar or whatever; the original recipe says 3/4oz but I wanted a little more)
1/2oz lime juice
1/2oz Demerara syrup (I think simple is technically fine, but I happened to have Liber Demerara and it was good)
1 and 1/2oz dark Jamaican rum
4oz pineapple juice (you could probably do a little less, depending on the sweetness of your juice)

Fill it a little more than half way with ice, shake that motherfucker for 15-20 seconds, and dont strain it just pour it all into a a 12oz+ glass. Not as strong as the navy grog, but it aint fuckin' around either.

I bought the Beachbum Berry TOTAL TIKI APP recently so expect more very drunk tiki cocktail recipes going forward.

I can also highly recommend the app. You can put in all the ingredients you have and it will tell you all the cocktails you can make. An excellent value. PM with any questions.
Specifically, which rums are you using?
 
Specifically, which rums are you using?

Dark Jamaican rum - Hamilton Jamaican Pot Still Black
Demerara rum - El Dorado 8 Year
Light rum - Wray & Nephew Overproof White

I also made an original 1934 recipe Zombie last night. For that I used Lemonhart 151, Bacardi 8, and Appleton Estate Signature Blend. I thought was good, but I want to tinker with a little bit before I talk specific recipe.

That Total Tiki app is really a treasure trove of info and recipes. I seriously cannot recommend it highly enough.
 
Dark Jamaican rum - Hamilton Jamaican Pot Still Black
Demerara rum - El Dorado 8 Year
Light rum - Wray & Nephew Overproof White

I also made an original 1934 recipe Zombie last night. For that I used Lemonhart 151, Bacardi 8, and Appleton Estate Signature Blend. I thought was good, but I want to tinker with a little bit before I talk specific recipe.

That Total Tiki app is really a treasure trove of info and recipes. I seriously cannot recommend it highly enough.
It's amazing how many rums you collect when you get into tiki. My go to has been Plantation 5 year. I got it for Mai Tais but I use it for many drinks besides.
 
What kind of tequila do you all like? I'm not a big tequila guy, though I do enjoy a margarita here and there. But there's a drink in the Smuggler's Cove book that I want to make that is tequila based so I thought I might ask.
 
Made Long Island Ice Teas tonight. Been a long while since I've had one, but I've probably never had one that wasn't simply made from a mix.
 
I bought a bottle of Green Chartreuse yesterday for use in a cocktail. I tried a little taste of it last night and I liked it quite a bit. If anybody has any ideas for cocktails that use the stuff, I am all ears.
 
I bought a bottle of Green Chartreuse yesterday for use in a cocktail. I tried a little taste of it last night and I liked it quite a bit. If anybody has any ideas for cocktails that use the stuff, I am all ears.
Here's the 3 recipes containing Green Chartreuse that I have in my recipes:

May Daisy (PDT Cocktail Book)
- 2oz Cognac
- 1oz Lemon Juice
- 3/4oz Chartreuse (Green for Stronger, Bitter; Yellow for Milder, Sweeter)
- 3/4oz Simple Syrup
Garnish with Mint Sprig

Last Word/Final Word/Written Word
- 3/4 oz Gin (sub rye for Final Word)
- 3/4 oz Green chartreuse
- 3/4 oz Maraschino liqueur (sub Cointreau for Written Word)
- 3/4 oz Lime juice (sub lemon for Final Word)
Garnish with a lime twist

Gypsy Eyes (Death & Co Cocktail Book)
- Green Chartreuse rinsed glass
- 1 & 1/2oz Dry Gin
- 1/2oz Aperol
- 1/2oz Lime Juice
- 1/2oz Grapefruit Juice
- 1/4oz Simple Syrup

And I generally have a good track record with recipes from Imbibe: https://imbibemagazine.com/chartreuse-cocktails/
 
I'm thinking about a Thanksgiving tiki cocktail. Any input would be appreciated.

I bought some cranberry syrup and I figured that starting with something that uses grenadine and replacing it with the cranberry syrup, plus some other tweaks would be a good way to go. So I am thinking about doing a riff on a Zombie. Maybe call it and Undead Turkey or whatever. So a classic 1934 Zombie goes like this:

3/4 oz lime juice
1/2 oz Don's mix (which is 2 parts grapefruit juice to 1 part cinnamon syrup)
1/2 oz falernum
1/8 tsp absinthe or pernod
1 tsp grenadine
1 dash Angostura bitters
1 1/2 oz gold Puerto Rican rum
1 1/2 oz gold or dark Jamaican rum
1 oz 151 proof Demerara rum
Flash blend or shake w/ 3/4 cup crushed ice, open pour into glass, add cubes to fill, garnish w/ mint, get wrecked.

I figured I would sub the grenadine for cranberry syrup, and maybe up the amount a little to make the cranberry more prominent. Maybe like a 1/4 oz. Then I'll sub OJ for the grapefruit juice in the Don's mix. And then either sub the PR rum for bourbon, or split it with bourbon.

I'm also looking around for something that has an apple component. I have some Applejack and then I think that too would pair well with the cranberry syrup. Maybe something less intense than the Zombie. Will probably fuck around this weekend and see what I can put together.
 
I'm thinking about a Thanksgiving tiki cocktail. Any input would be appreciated.

I bought some cranberry syrup and I figured that starting with something that uses grenadine and replacing it with the cranberry syrup, plus some other tweaks would be a good way to go. So I am thinking about doing a riff on a Zombie. Maybe call it and Undead Turkey or whatever. So a classic 1934 Zombie goes like this:

3/4 oz lime juice
1/2 oz Don's mix (which is 2 parts grapefruit juice to 1 part cinnamon syrup)
1/2 oz falernum
1/8 tsp absinthe or pernod
1 tsp grenadine
1 dash Angostura bitters
1 1/2 oz gold Puerto Rican rum
1 1/2 oz gold or dark Jamaican rum
1 oz 151 proof Demerara rum
Flash blend or shake w/ 3/4 cup crushed ice, open pour into glass, add cubes to fill, garnish w/ mint, get wrecked.

I figured I would sub the grenadine for cranberry syrup, and maybe up the amount a little to make the cranberry more prominent. Maybe like a 1/4 oz. Then I'll sub OJ for the grapefruit juice in the Don's mix. And then either sub the PR rum for bourbon, or split it with bourbon.

I'm also looking around for something that has an apple component. I have some Applejack and then I think that too would pair well with the cranberry syrup. Maybe something less intense than the Zombie. Will probably fuck around this weekend and see what I can put together.

Sir you continue to inspire me
 

OceanOfMead

Moderator
Staff member
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I posted this haul up in the hauls thread the other day. I may have mentioned elsewhere we are attempting to make Queso Relleno today instead of a traditional Thanksgiving day Turkey and sides spread for the two of us. We had some limes and page oranges in the fridge so this morning I made a batch of citrus simple syrup from 2 basic limes and 1 Page orange (a clementine crossed back with a honeybell tangelo) with canola blossom honey (an unremarkable honey I don’t mind cooking).
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I’ll find out in a bit if I used too much honey for the juice I got - the color is overwhelmingly orange like the small orange and the honey. I plan to use the syrup and agave spirit to make basic daisy cocktails (Margaritas shaken on rocks).
 
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