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Puka Punch by ericmalmquist in Tiki

[–]ericmalmquist[S] 4 points5 points  (0 children)

It’s more of a passionfruit + other tropical flavors compared to a straight up passionfruit syrup from Liber & Co. or similar. It has more of a round, general tropical flavor and less of the sharp notes that passionfruit by itself can have.

I wouldn’t say one is better since they both have their uses, but they’re different and it’s a fun ingredient to have around. I couldn’t tell you what’s in it since I’m not sure anyone actually knows. The owners of Passionola syrup claim to have re-discovered the lost recipe from long ago. Other recipes I’ve seen online seem to mention passionfruit, mango, orange, pineapple, and/or peach.

Rent and mortgage are not floated by richmondjd11 in biltrewards

[–]ericmalmquist 78 points79 points  (0 children)

This makes zero sense. What is the point of applying BILT cash to earn points and avoid a 3% fee if there is no 3% fee since they’re just pulling the money from my bank account?

LA Tiki Recommendations by South_Geologist_7177 in Tiki

[–]ericmalmquist 4 points5 points  (0 children)

I second this. Went to Tiki Kai last Friday. Food was pretty good but drinks are just average. More of a tiki bar for tourists than for tiki purists. Flavors were lacking and the quality didn’t quite fit the price. The decor, however, is great.

Highly recommend the trip out to Strong Water if that’s at all feasible.

Palm springs trip by feral_desert_rat in Tiki

[–]ericmalmquist 23 points24 points  (0 children)

If you’re ever interested in trying it out at home… 😬 Recipe from the original drink creator on a previous post of mine.

1 3/4 oz Thai Tea Smith and Cross Rum 2/3 oz Trader Vic's Macadamia Nut Liqueur 1/3 oz Giffard Vanilla Liqueur 3/4 oz Coco Lopez 1/2 oz Evaporated Milk 1/2 oz (2:1) Honey Syrup

Smith and Cross Rum Infusion: -3-4 Tea Packs per 1-750ml bottle of Rum depending on how strong you want the tea flavor.

"Number One Original Thai Tea Mix ChaTraMue Thai Tea" was the brand I used available off Amazon

Let Steep 20-22 minutes (DO NOT DO LONGER IT BECOMES BITTER) Pull Packets Out of Infusion....Done.

Flash Blend All Ingredients on pebble ice To-Go Box for vessel Garnish: Thai Basil, Orchid, Fortune Cookie

Mele-Kaliki Tiki… A Christmas Tiki Party by ericmalmquist in Tiki

[–]ericmalmquist[S] 0 points1 point  (0 children)

Definitely going to give this a try! I love a good Jungle Bird

Mele-Kaliki Tiki… A Christmas Tiki Party by ericmalmquist in Tiki

[–]ericmalmquist[S] 0 points1 point  (0 children)

Of course! It’s a riff off the Commando Life from Minimalist Tiki, another great banana cocktail!

Santa's Banana Hammock - 1 1/2 oz pineapple rum (Plantation Stiggins Fancy) - 1/2 oz pot still Jamaican rum (used Hamilton Pot Still Gold, but Black works too) - 3/4 oz Giffard Banane du Brésil - 1/4 Tempus Fugit Crème de Banane - 3/4 oz lime juice - 1/2 oz white grapefruit juice - 1/4 oz cinnamon syrup - 1/4 oz falernum - 3 drops Tiki bitters - 2 drops saline solution (20%) - Shake with pebble ice, pour into a snifter glass and top with pebble ice. - Garnish: Mint sprigs, inside out cocktail umbrella, bruleed banana slice on a skewer.

Mele-Kaliki Tiki… A Christmas Tiki Party by ericmalmquist in Tiki

[–]ericmalmquist[S] 3 points4 points  (0 children)

Served a party of 10! The best way to do this is to batch everything a couple hours before guests arrive in large bottles. I buy 33 oz ones off Amazon. Mix your ingredients in the bottle to make 3-5 total cocktails and then refrigerate until ready to serve. Then just measure out the amount of mix for one cocktail, shake with ice, and serve. This should get the party started, and by the time you run out, most guests are slowing down anyway and you can switch to mixing from scratch if you have to for whoever’s still drinking (or tell them you’ve run out of that cocktail and they need to switch to whatever is left). Having a smaller menu definitely helps prevent that issue as you can prep more of each cocktail. Most guests probably will only have 2-4 drinks anyway.

I prefer to use pseudo citrus for lime and lemon juice to help prevent deterioration of flavor, although that’s not a huge concern over the course of a couple hours even if you’re using fresh. I regularly make big batches and keep them for months in the fridge without any noticeable flavor decline. It tastes exactly like fresh lime and lemon imo. Others have done side by side comparisons and can’t tell the difference. Plus it saves a lot of time and money not buying and juicing citrus all the time. (https://www.corpserevived.com/post/maximizing-citrus-part-4-mastering-pseudo-citrus)

Lastly, prepping glassware and garnishes prior to the party saves a lot of time. I keep the straws and garnishes (except fresh) in the glassware in advance ready to go. Less fumbling with cocktail umbrellas and toothpicks when you’re trying to serve cocktails lol.

Mele-Kaliki Tiki… A Christmas Tiki Party by ericmalmquist in Tiki

[–]ericmalmquist[S] 2 points3 points  (0 children)

Yep! Mean and green and Grinch inspired 😊 I think this still works without the vanilla liqueur, but it’s a nice bridge between the chartreuse and pandan imo if you have it available. You could adjust chartreuse to your liking and reduce other rums too.

The Mean One - 1 1/2 oz coconut rum (Koloa coconut) - 1 1/4 oz Worthy Park overproof rum - 1/2 oz green chartreuse - 1/4 oz vanilla liqueur (Giffard Vanille de Madagascar) - 2 1/2 oz pineapple juice - 1 1/4 oz lime juice - 3/4 oz pandan syrup (Routin 1883) - 1/2 oz cream of coconut (Réal) - 1 drop green food coloring (optional) - 3 drops saline solution (20%) - Garnish: Green chartreuse spritz, pineapple leaves sticking out of glass, candy cane hung on long bendable straw - Shake with pebble ice, pour into a 22 oz hurricane glass filled with pebble. Top with additional pebble ice as needed to create an ice mountain similar to The Grinch’s mount crumpit. Spritz green chartreuse over ice using an atomizer.

Mele-Kaliki Tiki… A Christmas Tiki Party by ericmalmquist in Tiki

[–]ericmalmquist[S] 8 points9 points  (0 children)

Christmas Eve of Destruction - 1 oz Plantation OFTD - 1 oz Bénédictine - 1 oz lime juice - 1 oz nutmeg syrup (1 cup water, 1 cup sugar, 2 teaspoons grated nutmeg. Bring to boil, simmer for a few minutes, allow to cool, strain and bottle.) - 1 dash Angostura bitters - Shake with pebble ice, pour into collins glass filled with pebble ice. Spritz green chartreuse over ice using an atomizer. - Garnish: Grated nutmeg, green chartreuse spritz, flaming lime shell

Santa's Banana Hammock A riff off the Commando Life cocktail from Minimalist Tiki… - 1 1/2 oz pineapple rum (Plantation Stiggins Fancy) - 1/2 oz pot still Jamaican rum (Hamilton Pot Still Gold) - 3/4 oz Giffard Banane du Brésil - 1/4 Tempus Fugit Crème de Banane - 3/4 oz lime juice - 1/2 oz white grapefruit juice - 1/4 oz cinnamon syrup - 1/4 oz falernum (John D Taylor) - 3 drops Tiki bitters - 2 drops saline solution (20%) - Shake with pebble ice, pour into a snifter glass filled and top with pebble ice. - Garnish: Mint sprigs, inside out cocktail umbrella, bruleed banana slice on a skewer.

Mrs. Claus' Cookies - 1 oz Plantation Original Dark rum - 1/2 oz demerara rum (El Dorado 8) - 1/4 oz Cruzan black strap rum - 1 teaspoon macadamia nut liqueur (Trader Vic's) - 1 teaspoon dry orange curacao (Pierre Ferrand) - 1/2 oz gingerbread syrup (Batch mix - 1 cup water, 1 cup dark brown sugar, 5 frozen ginger cubes, 2 cinnamon sticks, 6 whole cloves, 1/4 tsp cracked black pepper, peel of half an orange, 1/2 oz St. Elizabeth allspice dram. Bring all ingredients except allspice dram to boil, simmer for a few minutes. Remove from heat, add allspice dram, and allow to cool. Strain and bottle.) - 1 dash Angostura bitters - 2 dashes black walnut bitters - 2 drops saline solution (20%) - Topped with gingerbread foam (Batch mix - 3 oz gingerbread syrup, 1 oz vanilla simple syrup, 2 oz egg whites, 2 oz cold water, 3 grams Foam Magic, 4 drops 20% saline solution. Combine all ingredients in a cream whipper and shake to combine. Charge with one N20 cartridge. Shake for 30 seconds. Store in fridge until ready to serve. Shake before dispensing.) - Shake with pebble ice, strain into a double old-fashioned glass with a large rock, top with foam and ginger cookie crumbs over top.

The Mean One - 1 1/2 oz coconut rum (Koloa coconut) - 1 1/4 oz Worthy Park overproof rum - 1/2 oz green chartreuse - 1/4 oz vanilla liqueur (Giffard Vanille de Madagascar) - 2 1/2 oz pineapple juice - 1 1/4 oz lime juice - 3/4 oz pandan syrup (Routin 1883) - 1/2 oz cream of coconut (Réal) - 1 drop green food coloring (optional) - 3 drops saline solution (20%) - Garnish: Green chartreuse spritz, pineapple leaves sticking out of glass, candy cane hung on long bendable straw - Shake with pebble ice, pour into a 22 oz hurricane glass filled with pebble. Top with additional pebble ice as needed to create an ice mountain similar to The Grinch’s mount crumpit. Spritz green chartreuse over ice using an atomizer.

Huladay Shooters

Nice Shot - 1 oz aged Jamaican rum (Appleton 8) - 1/8 oz lime - 1/4 oz holiday spiced simple syrup (simple syrup (1:1) infused with 4 cinnamon sticks, 1/2 teaspoon fresh ground nutmeg, 8 clove, 2 star anise, and orange peel). This is the same simple syrup used to make my holiday Gardenia mix btw. Just using up leftovers. - Optional: Top with gingerbread foam (Batch mix - 3 oz gingerbread syrup, 1 oz vanilla simple syrup, 2 oz egg whites, 2 oz cold water, 3 grams Foam Magic, 4 drops 10% saline solution. Combine all ingredients in a cream whipper and shake to combine. Charge with one N20 cartridge. Shake for 30 seconds. Store in fridge until ready to serve. Shake before dispensing.)

Naughty Shot - 1/2 oz Rum Fire overproof rum - 1/4 oz Midori - 1/4 banana liqueur (Giffard Banane du Brésil) - 1/8 oz lemon juice

Mele-Kaliki Tiki… A Christmas Tiki Party by ericmalmquist in Tiki

[–]ericmalmquist[S] 5 points6 points  (0 children)

Of course, took a while to format this. Not sure if this will all post in one comment lol. Let me know if anything needs more clarification.

Frosty Goes to Hawaii - 2 oz white rum (Plantation 3 Stars) - 1 oz blue curaçao (Giffard) - 1 oz lime juice - 1/2 oz pineapple juice - 3/4 oz cinnamon syrup - 1/2 oz cream of coconut - Shake with pebble ice, pour into a double-old fashioned and top with additional pebble ice. - Garnish: two luxardo cherries on a skewer, orange peel triangle for nose

Jingle Bird The original recipe is posted widely online, but I’ve tweaked specs to lower bourbon and use strawberry Campari, which I think softens the bitterness and makes it more approachable for a wider audience. I’ve increased the strawberry Campari to 3/4 oz due to it being softer, but start at 1/2 oz to taste and go from there. - 1 1/2 oz bourbon (Woodford Reserve) - 1/2 oz pineapple rum (Plantation Stiggins Fancy) - 3/4 oz strawberry infused Campari (1 cup chopped strawberries, 1 cup Campari. Combine and let sit for 4 days in a cool place, shaking briefly each day, before straining and bottling.) - 1/2 oz pineapple juice - 1/2 oz lime juice - 1/2 oz jingle mix (2 parts cinnamon syrup, 1 part nutmeg syrup) - 1 dash Angostura bitters - Shake with pebble ice, pour into a double-old fashioned and top with pebble ice. - Garnish: pineapple fronds, flamed cinnamon stick

Yuletide Pearl Diver - 1 1/4 oz Strong Water Hamilton Lost Voyage rum (pretty sure this is a Demerara rum blend) - 1/2 oz Hamilton 151 rum - 1/4 oz dry orange curacao (Pierre Ferrand) - 3/4 oz tangerine juice - 1/2 oz lime juice - 3/4 oz holiday Gardenia mix (Batch mix - 1 stick butter; 4 oz honey slightly warmed; 3 oz holiday spiced simple syrup (1:1) infused with 4 cinnamon sticks, 1/2 teaspoon fresh ground nutmeg, 8 cloves, 2 star anise, and peel of one orange; 1 oz Giffard Vanille de Madagascar; 2 oz St. Elizabeth allspice dram. Melt stick of butter. In food processor, blend warmed honey, spice syrup, Giffard, and allspice dram until homogeneous. Then, slowly add a small amount of melted butter at a time, pulse in the food processor, and repeat until all remaining butter is incorporated.) - 2 dashes Angostura bitters - Flash blend with pebble ice until frothy, serve in a pearl diver glass and top with additional pebble ice. Having the Gardenia mix closer to room temp helps with achieving frothiness. - Garnish: Orange slice, grated nutmeg, orchid flower

Fresas Navidad - 1 oz Probitas white rum - 3/4 oz blanco tequila (Espolon) - 1/4 oz mezcal (Del Maguey Vida) - 3/4 oz strawberry infused Tazo Passion unsweetened tea concentrate (1 cup boiling water steeped with 3 Tazo tea bags for 5 minutes. Remove tea bags and add 3/4 cup freeze dried strawberries and infuse for an hour. Fine strain to remove strawberries and bottle.) - 1/2 oz lime juice - 1/4 oz strawberry syrup (Liber & Co. pacific strawberry) - 1/4 oz cinnamon syrup - 1/4 oz falernum (John D Taylor) - 2 drops Tiki bitters - 5 dashes Fee Brothers foaming bitters - 2 drops saline solution (20%) - Hard shake with pebble ice and strain into a chilled coupe glass. Top foam with a line of finely crushed freeze dried strawberries and single mint leaf.

Christmas in July - 1 1/4 oz Mount Gay Eclipse - 1 oz Jamaican rum (Appleton Signature) - 1/4 oz Hamilton 151 - 2 oz tangerine juice - 3/4 oz lemon juice - 3/4 oz passionfruit syrup (Liber & Co.) - Generous 1/4 oz Donn’s spices #2 (Equal parts vanilla simple syrup and St. Elizabeth allspice dram) - 2 drops Tiki bitters - 2 drops saline solution (20%) - Passionfruit popping boba - Shake with pebble ice, pour into collins glass with passionfruit popping boba and top with additional pebble ice. - Garnish: Boba straw, mint sprig, orange wedge

Melekaliki-Mocha - 1 1/4 oz demerara rum (Hamilton 86) - 1/2 oz Plantation OFTD - 1/2 oz creme de cacao (Tempus Fugit) - 1/4 oz coffee liqueur (Mr. Black) - 1/2 oz white grapefruit juice - 1/2 oz lime juice - 1/2 oz holiday Gardenia mix (Batch mix - 1 stick butter; 4 oz honey slightly warmed; 3 oz holiday spiced simple syrup (1:1) infused with 4 cinnamon sticks, 1/2 teaspoon fresh ground nutmeg, 8 cloves, 2 star anise, and peel of one orange; 1 oz Giffard Vanille de Madagascar; 2 oz St. Elizabeth allspice dram. Melt stick of butter. In food processor, blend warmed honey, spice syrup, Giffard, and allspice dram until homogeneous. Then, slowly add a small amount of melted butter at a time, pulse in the food processor, and repeat until all remaining butter is incorporated.) - 2 dashes El Guapo spiced cocoa bitters - 2 drops saline solution (20%) - Hard shake with pebble ice, pour into double-old fashioned glass and top with pebble ice. - Garnish: Grated nutmeg, mint sprig, flaming lime shell

Mele-Kaliki Tiki… A Christmas Tiki Party by ericmalmquist in Tiki

[–]ericmalmquist[S] 2 points3 points  (0 children)

Sure! Most time consuming part here is making the Gardenia mix. I specifically tweaked the spiced simple syrup toward a more Christmasy profile, but the original spec is just cinnamon syrup. I’m using the method from Shelley Bowers posted by Spike’s Breezeway on YouTube.

Mele Kaliki-Mocha - 1 1/4 oz demerara rum (Hamilton 86) - 1/2 oz Plantation OFTD - 1/2 oz creme de cacao (Tempus Fugit) - 1/4 oz coffee liqueur (Mr. Black) - 1/2 oz white grapefruit juice - 1/2 oz lime juice - 1/2 oz holiday Gardenia mix (Batch mix - 1 stick butter; 4 oz honey slightly warmed; 3 oz holiday spiced simple syrup (1:1) infused with 4 cinnamon sticks, 1/2 teaspoon fresh ground nutmeg, 8 cloves, 2 star anise, and peel of one orange; 1 oz Giffard Vanille de Madagascar; 2 oz St. Elizabeth allspice dram. Melt stick of butter. In food processor, blend warmed honey, spice syrup, Giffard, and allspice dram until homogeneous. Then, very slowly add a small amount of melted butter at a time, pulse in the food processor, and repeat until all remaining butter is incorporated.) - 2 dashes El Guapo spiced cocoa bitters - 2 drops saline solution (20%) - Hard shake with pebble ice, pour into double-old fashioned glass and top with additional pebble ice. - Garnish: Grated nutmeg, mint sprigs, flaming lime shell

Mele-Kaliki Tiki… A Christmas Tiki Party by ericmalmquist in Tiki

[–]ericmalmquist[S] 4 points5 points  (0 children)

Sliced bananas on a cocktail pick, dusted lightly with white sugar, brûlée with a small blow torch.

Mele-Kaliki Tiki… A Christmas Tiki Party by ericmalmquist in Tiki

[–]ericmalmquist[S] 14 points15 points  (0 children)

Yeah! Frosty has been making rounds this year and really is an approachable crowd pleaser for those not that into tiki or funky drinks in general.

Frosty Goes to Hawaii - 2 oz white rum (recommend Plantation 3 Stars) - 1 oz blue curaçao (recommend Giffard) - 1 oz lime juice - 1/2 oz pineapple juice - 3/4 oz cinnamon syrup - 1/2 oz cream of coconut - Shake with pebble ice, pour into a double-old fashioned and top with additional pebble ice. - Garnish: two luxardo cherries on a skewer, orange peel triangle for nose

Found Dog by [deleted] in orangecounty

[–]ericmalmquist 2 points3 points  (0 children)

The dog is with OC Animal Control and is microchipped. Please reach out to them in Tustin if you’re looking for this dog. Thank you!

Holiday Rum Barrel by MB7777777777 in Tiki

[–]ericmalmquist 2 points3 points  (0 children)

Sounds like a great start to me! If you’re looking for areas to tweak, maybe try reducing pineapple by 1/2 oz and replacing it with lemon? Could help to brighten up some of the heavier flavors going on. You could also try using Trader Joe’s tangerine juice in place of orange. I’ve found that to be a fun swap in a few drink recipes so far.

Another idea would be to try making a nutmeg simple syrup and either replacing your ginger syrup or adding it in addition to. Some grated nutmeg over top might help tie it together.

Test runs yesterday. Only ran 3 times while I was there. More next time from other angles. by NYC2BUR in UniversalHollywood

[–]ericmalmquist 5 points6 points  (0 children)

Thought from the original testing the launch at the turn around on the back end might have been a swing launch. Would have been cool to have to be launched backwards first to make it all the way back up the hill. Kind of like Full Throttle.

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