A brief update on my life

[xiphias]

Things are going well. yehoshua helped get the weekend off to a profitable start at think tank, by encouraging his co-workers to drink there after work. That was useful.

Yesterday, temima came over to the bar to have lunch, and visit me as her house was getting de-bedbugged. That was really nice.

My boss sent me home with homework: I have to design three tiki cocktails by Monday. Today, during the slack time between lunch and dinner, I played with a couple concepts, but nothing panned out. I still feel that some of these OUGHT to work out, somehow, but I'm not getting it. THE FLAVOR BIBLE suggests that one flavor combination which works well is coconut, ginger, and green tea, so I tried the coconut rum (NOT Malibu -- an actually drinkable one), ginger liqueur, and green tea liqueur, and there's some potential there, but it's not coming together.

My coconut, chocolate, and amaretto one ended up tasting exactly like a Yoo-Hoo. Not bad, but not at all tiki.

Comments

[felis-sidus.livejournal.com]

I used to know a Naval officer who made a delicious Navy grog by layering white rum, gold rum, and black rum, then carefully inserting a single ice cube. That thing had such a high percentage of alcohol that ice would form spontaneously on the outside of the glass. At least, that's the explanation he offered. I only know that it was delicious and deadly.

Having no knowledge of bar tending, but a love of bitters, I can't resist asking: Could you do something with a sweet or flowery rum (like the French rums made from sugar cane) and some form of bitters in place of the sour flavor? Or wouldn't that count as a tiki?

[xiphias.livejournal.com]

I can't imagine how the alcohol percentage would do that. It does sound good, though.

I've been wondering about what to do with bitter flavors. Grapefruit juice is a typical tiki ingredient, and that's somewhat bitter, but I don't really know of any other ones.

Maybe using orange bitters and grapefruit? Tiki is characterized by tropical fruits -- especially citrus and pineapple, rum, coconut, and, to a lesser extent, almond syrup. So I want to stay within that conceptual space while trying to be creative.

[teddywolf.livejournal.com]

*frowning in concentration*
Orange, grapefruit and ginger? Or is there a drink like that already?