Robert Hess 20 Oct 2008
6:44 am

I unfortunately didn’t have a “Beachbum Berry Mug” to use for this episode. You can see what it looked like, although unfortunately no longer purchase it, here:

http://www.tikibosko.com/gallery.htm

It’s about a third of the way down the page.

-Robert

Wild Bill Turkey 20 Oct 2008
8:10 am

Licor 43?

Robert Hess 20 Oct 2008
8:35 am

Licor 43, also referred to as “Cuarenta Y Tres” (43 in Spanish), is a wonderful liqueur that I enjoy working with.

As the name implies, it apparently is made from 43 different ingredients, and has a general fruity/spicy/vanilla flavor.

It used to be really hard to find, but I’m seeing it more and more these days, and recommend giving it a try.

-Robert

Scott 22 Oct 2008
10:18 am

I have what is possibly a stupid question: Why shake with ice and then strain into a glass of ice? Why not just use the ice that’s in the shaker and add more if necessary?

Robert Hess 22 Oct 2008
10:23 am

Scott, that’s not a stupid question at all. It wouldn’t be a crime at all to “re-use” the ice here, it just isn’t quite as fashionable. The ice will also have gotten warmed up, and so by straining it into a glass of fresh ice, it helps maintain the drink as cold as possible. So for the most part its all about the level of detail you want to go to in preparing your drinks.

DC 23 Oct 2008
1:32 am

Using ice from the shaker is known as ‘Dirty ice’ I wouldn’t recommend it as the ice in the shaker is broken and it will dilute the drink much faster, always use fresh ice.

however drinks that use crushed ice work well with dirty ice. I recommend trying it with a caipirinhia.

Wild Bill Turkey 10 Nov 2008
3:47 pm

Hey! I just noticed that if you freeze the picture right as Robert sets the mug down at the end of the segment, you can see a picture of the Jeff Barry mug he’s talking about on the book cover right behind the mug as he sets it down.

Indiapale 8 Mar 2009
8:16 pm

Hey,

I was wondering if you are using fresh squeezed orange and pineapple juice for this recipe?

Robert Hess 9 Mar 2009
3:52 am

For this I used fresh orange, but not fresh pineapple unfortunately.

Ginty 8 Apr 2011
11:30 am

I have another stupid question!  (maybe)

Whenever I make Tiki drinks, I find that they’re not coming out as well as they do at, say, Don the Beachcombers.  Besides recipe differences and my rookie skills compared to the pros at Don’s, I was wondering if the use of different ice can change the taste of these drinks enough.

Whenever a recipe asks to “shake with” or “strain over” CRACKED ice, I always do so with/over CUBED ice.  I’m just afraid of over diluting my drink.  Can this broken rule be ruining my Tiki mojo?

By the way Robert, love the shirt!  It’s like your on vacation from making the usual drinks.

Robert Hess 8 Apr 2011
11:56 am

Ginty, not a stupid question at all. There are a wide variety of reasons why drinks you might make at home don’t come out as well as they might at the bars you go do. They most obvious reasons are recipes, ingredients, and technique.

Recipe:
Unless you know you are using the exact same recipe as was used at the bar, then you will almost certainly notice a difference. Rarely is there considered to be a “single” recipe that is the only one that should be used for a particular drink, so every bar may have it’s own slightly different recipe they are using.

Ingredients:
Clearly, some products are “better” than others, and that can make a world of difference even when using the exact same recipe. A sidecar made with Cointreau will be a lot better than one made with generic “triple sec”. But even ingredients of similar “quality” can make a difference as well. An Aviation made with Plymouth gin will taste noticeably different from one made with Beefeater or Tanqueray.

Technique:
If all that was necessary to make a great drink was a specific recipe and specific ingredients, then robots could be making our drinks for us. In fact, in some bars I have heard they are… but to the best of my knowledge none of those bars are getting praises for the quality of their drinks. The techniques involved can be the small little details, such as cutting the orange twist over the glass (or not), how the mint is muddled, or if the drink is shaken or stirred. And yes, if the drink is made with cubed, cracked, or crushed ice can also impose a difference in the final result.

I can’t say for certain if cubed versus cracked ice is the culprit in your case, but it sure wouldn’t hurt to try it and see!

-Robert

Ginty 21 Apr 2011
12:21 pm

Thanks!  Appreciate your answer.  I’ve been switching up my techniques and the size of ice and my length of shakes/stirs while making drinks, and have noticed quite a difference.

Parker Mansfield 18 Jun 2011
7:33 pm

Good grief! I just had Licor 43 for the first time. This is an absolutely amazing liqueur. Why is this not a part of more cocktails?

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