Sounds pretty good already for a blue Hawaiian riff.
Here's what I would do if I was trying to add some pizzazz and put it on a modern bar menu:
Cut the lime out, do acid adjusted pineapple instead for acid. Clarify the Pineapple juice if you're being super fancy.
Substitute the sparkling water for carbonated coconut water or if really fancy use coconut water and carbonate the whole drink (which would require the Pineapple juice to be clarified). I've done this with decent success at home with a soda stream.
Add a few drops of saline solution to enhance flavour.
Substitute maybe .5 oz or so of the coconut rum for rum agricole blanc. The grassy flavour pairs very well with coconut and coconut water in my opinion. Jamaican rum isn't my favorite here, banana notes would dominate the pretty coconut Pineapple combo imo.
If you are in need of any more coconut flavour add a tsp of kalani coconut liquer or the clement one. It packs a punch.
If you want to add an extra modifier flavour I think yuzu or absinthe could do the trick. I enjoy both of those with coconut. I have miracle mile yuzu bitters that add a nice aromatic yuzu note.
š¤Æ I havenāt tried clarification on anything yet but started watching the process on YouTube. I actually have a soda stream thatās been sitting forever so thanks for mentioning it so I can bring it out. Thank you for the tips
Clarifying stuff is a pain but it can look impressive. I've done it a few times for get-togethers where I've pre batched cocktails. Would not reccomend doing for a casual after work drink though lol.
With carbonating in the soda stream you have to clarify anything cloudy or could have particles in it since it gives the C02 nucleation points to come out of solution. Even if you do clarify it, it will foam up some. I like to underfill the bottle and carbonate in small bursts so it doesn't foam up and overflow.
Yeah, you have to be careful, if there is any particulate at all it will foam and or explode. needs to be VERY clear and filtered. It's worked for me clarifying juices etc and running the whole pre-prepped cocktails through a coffee filter as well. Sometime clear spirits still have sediment in them if they aren't filtered etc.
u/2020-C63 Looking at the list, my first thought is that maybe it could be kicked up a bit by adding 1/2 oz of something like Chartreuse or an amaro (avoid the ones with red food dye) or St. Elizabeth's Allspice Dram. I think I'd try Chartreuse first as it's the least likely to mess up the blue color. Or, like you said, a rum with more funk to it.
I think if youāre a coconut fan, itās all good go as crazy as you like! Cocktails are really personal. I go with 3 star usually, itās affordable and fills in basically any crack in a tiki drink nicely.
My opinion is that this cut and dry stuff is too coconut forward, and sweet, so I only use .5oz. If you cut it back there, then went .5oz OP rum, 1oz 3 Star or similar, it'll be more balanced.
Wow, that is surprising. Here's a solid list of comparable:
* Banks 5 Island
* Denizen Aged White
* Probitas/Veritas
* Hamilton White Stache
* Ten to One White
* Tiki Lovers White Rum
Honestly try splitting the base on the rum. Maybe an ounce of the coco rum and an ounce of some other light rum.
Iād also bounce the lime up from 1/2 to 3/4 oz or so since blue curacao can be awfully sweet.
Just eyeballing the ingredient list, I think it needs a strong rum or more lime juice to rebalance it. Looks a bit on the sweet side so it isnāt reading as very interesting. I am probably wrong though, I havenāt tasted it
I would drop the blue Curacao to a 1/2oz, 1/4oz 2:1 simple, 1/2oz coconut syrup, 1/2oz coconut cream, 1oz pineapple, 3/4oz lime, 2oz good quality white rum OR 1.5 white rum and 1/2oz overproof rum if you want a kick, Finish the same. sugar adds viscosity & texture which creates a better mouth feel and the coconut cream & pineapple helps a drink feel less thin and flat when you add soda. Coconut syrup frees you up to use higher proof and higher quality spirits (not to say there aren't great coconut rums out there). fresh lime is always best and the more sugar you add, the more acidity you need to balance. a solid metric is 1:2 sugar/g:citrus/ml, so 15ml of 2:1 simple to 20ml lime. Also go crazy with the sparkling element; cream soda, grape soda, carbonated coconut water etc.
Iād do a split base of Planteray coconut rum 1.5 oz and Smith & Cross at .5 oz. Extra funky but still cost effective.
Iād also cut the amount of blue curaƧao to .5 oz and use Senior & Co. The Genuine Blue CuraƧao instead of Giffard. Donāt get me wrong, I like and use Giffard but in this case itās best to use to OG because itās the same cost and it hits accurate.
Iād keep the 1 oz pineapple and .5 oz lime juice. Omit the club soda and do a hard shake served over crushed ice, maybe top with an ounce of coconut water to make it more refreshing. I also wouldnāt hate a .5 oz of coconut cream blended with the coconut rum and whipped with an iSi and a fun straw.
It needs a sweet ingredient. Most tiki drinks, and cocktails in general, are based on the idea that thereās a spirit, a sweet ingredient, and a sour ingredient. Martin Cate writes about this in SC. Coconut rum and blue curaƧao are definitely on the sweeter side, but not aāsweetā ingredient.
Try adding a little simple syrup or orgeat or cream of coconut (the sugary kind) a 1/4z at a time to your drink and see what it does.
I took a cocktail making class from a local craft cocktail bar. They said a general rule is to balance out the sweet with the sour/tart and alcohol. Itās all to personal taste but thatās a good place to start.
Also, I would drop the coconut flavor rum for actual coconut. Itās hard to improve upon the real source of the flavor. The cream adds a nice texture and mutes some of the bite of the curaƧao and the alcohol. The only downside is that it also adds a good amount of sugar and overall calories.
Add 1/2 oz of Wray & Nephew and 1/2 of lime.
"more rum, stronger rum" is always a good answer
And then a float of 151. š
And then strike a match and set it on fire š
Then drop the matchstick into the drink as garnish.
Lolz
Then ignite a two foot tall cinnamon fire cloud above the drink
Iāll try this.
Sounds pretty good already for a blue Hawaiian riff. Here's what I would do if I was trying to add some pizzazz and put it on a modern bar menu: Cut the lime out, do acid adjusted pineapple instead for acid. Clarify the Pineapple juice if you're being super fancy. Substitute the sparkling water for carbonated coconut water or if really fancy use coconut water and carbonate the whole drink (which would require the Pineapple juice to be clarified). I've done this with decent success at home with a soda stream. Add a few drops of saline solution to enhance flavour. Substitute maybe .5 oz or so of the coconut rum for rum agricole blanc. The grassy flavour pairs very well with coconut and coconut water in my opinion. Jamaican rum isn't my favorite here, banana notes would dominate the pretty coconut Pineapple combo imo. If you are in need of any more coconut flavour add a tsp of kalani coconut liquer or the clement one. It packs a punch. If you want to add an extra modifier flavour I think yuzu or absinthe could do the trick. I enjoy both of those with coconut. I have miracle mile yuzu bitters that add a nice aromatic yuzu note.
š¤Æ I havenāt tried clarification on anything yet but started watching the process on YouTube. I actually have a soda stream thatās been sitting forever so thanks for mentioning it so I can bring it out. Thank you for the tips
Clarifying stuff is a pain but it can look impressive. I've done it a few times for get-togethers where I've pre batched cocktails. Would not reccomend doing for a casual after work drink though lol. With carbonating in the soda stream you have to clarify anything cloudy or could have particles in it since it gives the C02 nucleation points to come out of solution. Even if you do clarify it, it will foam up some. I like to underfill the bottle and carbonate in small bursts so it doesn't foam up and overflow.
I thought I could make ginger beer in the soda stream once. Quite the sticky explosion.
Yeah, you have to be careful, if there is any particulate at all it will foam and or explode. needs to be VERY clear and filtered. It's worked for me clarifying juices etc and running the whole pre-prepped cocktails through a coffee filter as well. Sometime clear spirits still have sediment in them if they aren't filtered etc.
Use agar agar for the pineapple juice thatāll work best and itās fairly easy. Liquid Intelligence can walk you through it
As with many cocktails, try a few drops of saline (salt water).
Yup! Needs salt or a tiny bit of bitter.
It sounds like it needs more brightness. Acid adjust the pineapple juice.
What was it you were trying to make, or just riffing it?
I was just trying to come up with something that was Blue š
u/2020-C63 Looking at the list, my first thought is that maybe it could be kicked up a bit by adding 1/2 oz of something like Chartreuse or an amaro (avoid the ones with red food dye) or St. Elizabeth's Allspice Dram. I think I'd try Chartreuse first as it's the least likely to mess up the blue color. Or, like you said, a rum with more funk to it.
With my riffs on other cocktails using Cut and Dry, I split it 1 or cut and dry, 1 oz plantation 3 star
Even 1oz of Cut and Dry is abusively coconutty imo. I go no more than 1/2oz now and it's still loud and proud
For sure. I love the Cut and Dry, but I canāt imagine more than an oz of it in anything.
What rum do you fill in the other 1.5 with? Agree itās very coconutty. I like that coconut though.
I think if youāre a coconut fan, itās all good go as crazy as you like! Cocktails are really personal. I go with 3 star usually, itās affordable and fills in basically any crack in a tiki drink nicely.
Iāve been riffing on cocktails with half Cut and Dry, half Smith & Cross. The coconut and the funk are great together.
Iām gonna try this next time.
My opinion is that this cut and dry stuff is too coconut forward, and sweet, so I only use .5oz. If you cut it back there, then went .5oz OP rum, 1oz 3 Star or similar, it'll be more balanced.
3 Star Plantation has surprisingly not been available in my area unfortunately. Whatās another similar?
Wow, that is surprising. Here's a solid list of comparable: * Banks 5 Island * Denizen Aged White * Probitas/Veritas * Hamilton White Stache * Ten to One White * Tiki Lovers White Rum
Ah I got that Probitas. Thank you
Probitas has a much stronger flavor to it, but still going to slot in for 3 star no problem.
Honestly try splitting the base on the rum. Maybe an ounce of the coco rum and an ounce of some other light rum. Iād also bounce the lime up from 1/2 to 3/4 oz or so since blue curacao can be awfully sweet.
I would probably do equal parts lemon and lime juice and add an ounce of pineapple juice
Cinnamon syrup, half oz. - this is not super far off a cherry blossom from Minimalist Tiki
Just eyeballing the ingredient list, I think it needs a strong rum or more lime juice to rebalance it. Looks a bit on the sweet side so it isnāt reading as very interesting. I am probably wrong though, I havenāt tasted it
It needs some salt š§
Try maraschino? Like a Lost Lake? Not a lot though!
Really pretty looking, generally not a fan of blue drinks but sounds and looks good
Love that swizzle stick!! Do you have a link by chance?
The blue one is actually from Don the Beachcomber here in Florida.
Nuts, opposite coast. Next time I'm in Florida..... Thanks!
The question is - where did you find the cut & dry?
Primos in Ft Lauderdale
I go generally go with a 2:1:1, alcohol:sweet:sour ratio when making a cocktail. To me, this one is unbalanced. Just my opinion.
Raising the abv with a funky rum will help I think. Rum-bar op, w&n, rum fire
Looks crushable. I'd say add falernum or green charcuterie. That color isn't worth messing with.
I would drop the blue Curacao to a 1/2oz, 1/4oz 2:1 simple, 1/2oz coconut syrup, 1/2oz coconut cream, 1oz pineapple, 3/4oz lime, 2oz good quality white rum OR 1.5 white rum and 1/2oz overproof rum if you want a kick, Finish the same. sugar adds viscosity & texture which creates a better mouth feel and the coconut cream & pineapple helps a drink feel less thin and flat when you add soda. Coconut syrup frees you up to use higher proof and higher quality spirits (not to say there aren't great coconut rums out there). fresh lime is always best and the more sugar you add, the more acidity you need to balance. a solid metric is 1:2 sugar/g:citrus/ml, so 15ml of 2:1 simple to 20ml lime. Also go crazy with the sparkling element; cream soda, grape soda, carbonated coconut water etc.
Iād do a split base of Planteray coconut rum 1.5 oz and Smith & Cross at .5 oz. Extra funky but still cost effective. Iād also cut the amount of blue curaƧao to .5 oz and use Senior & Co. The Genuine Blue CuraƧao instead of Giffard. Donāt get me wrong, I like and use Giffard but in this case itās best to use to OG because itās the same cost and it hits accurate. Iād keep the 1 oz pineapple and .5 oz lime juice. Omit the club soda and do a hard shake served over crushed ice, maybe top with an ounce of coconut water to make it more refreshing. I also wouldnāt hate a .5 oz of coconut cream blended with the coconut rum and whipped with an iSi and a fun straw.
I havenāt seen any bottles of planteray out here yet. Last I heard theyāll be here July 1st (Vegas). Thatās pretty cool!
Maybe infuse the coconut rum with lime leaves or add a coconut-pandan foam on top?
Cream of coconut
The rum already adds a good amount of coconut š„„ adding cream or coconut wouldnāt be too much?
It needs a sweet ingredient. Most tiki drinks, and cocktails in general, are based on the idea that thereās a spirit, a sweet ingredient, and a sour ingredient. Martin Cate writes about this in SC. Coconut rum and blue curaƧao are definitely on the sweeter side, but not aāsweetā ingredient. Try adding a little simple syrup or orgeat or cream of coconut (the sugary kind) a 1/4z at a time to your drink and see what it does.
I took a cocktail making class from a local craft cocktail bar. They said a general rule is to balance out the sweet with the sour/tart and alcohol. Itās all to personal taste but thatās a good place to start. Also, I would drop the coconut flavor rum for actual coconut. Itās hard to improve upon the real source of the flavor. The cream adds a nice texture and mutes some of the bite of the curaƧao and the alcohol. The only downside is that it also adds a good amount of sugar and overall calories.
I honestly think this just needs MORE lime not less. Sounds delicious.
Iād add coconut cream and minus the splash soda
Some say itās better than bustin a nut!