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?

[trinker.livejournal.com]

coconut and ginger and green tea is too much.

isn't there a kiwi-flavored liqueur now? Or am I thinking of something else? I think there's a loquat one that I loved.

kiwi and green tea? loquat and ginger?

pineapple anything.

guava anything.

passionfruit anything.

[hfcougar.livejournal.com]

A number of my friends are on fire for Patron Citronge right now.

[rebmommy.livejournal.com]

what constitutes a "tiki cocktail"? - fruit juice and...? - when I imagine its taste, it seems like a summer drink - why create them now, as the weather is getting colder? just wondering...

also - I am still requesting some good non-alcoholic drinks that taste like bar drinks and are not fruity juicy (never liked those fruity "ladies' cocktails") - you once got me some non-alcoholic bottles of something that tasted like campari - liked it! - maybe there's some potential there - and what was that stuff? and where can I get some more?

[plantmom.livejournal.com]

"My coconut, chocolate, and amaretto one ended up tasting exactly like a Yoo-Hoo."
LOL. *Snort*

[plantmom.livejournal.com]

Also, Midori (melon), or is that too wussy/expensive?

[whuffle.livejournal.com]

Skip the ginger liquer and try working with slices and juice from the pickled ginger you find in asian markets for sushi.

I'd also suggest trying something icy with green tea liquer and pomegranate or cranberry and a salted rim.

Also try the combo of chocolate liquer, coconut vodka, and a little bit of something ginger.

Alternately, try coconut, ginger, and orange bitters.

[mswae.livejournal.com]

So what did you wind up coming up with?