Post #282027 by TraderPeg on Tue, Jan 30, 2007 9:22 PM

It is obviously much easier to do this kind of project with a few people sitting around a bar (home or otherwise) because you get not only the drink ingredient exploration, but you get the sights, sounds, and aroma of all of the ingredients. Doing this kind of thing on a message board like Tiki Central is a real challenge, but that actually made it more fun because you get to pull out all of the adjectives you don't normally get to use to describe things.

Guys, I can't praise or thank you enough for the effort you took with this thread. I've been a Tiki collector for awhile but my home mixology was confined to vintage cocktails. Now I'm interested in the "tropicals" and am working my way through Beachbum's books. What a joy this is at the end of a stressful work week -- and how different these lovely concoctions taste from the stuff we've come to expect in chain restaurants.

This thread was quite an education in Tiki mixology in general, because it showed me how to compare and what to look for in products. I'm making Mai Tai's this weekend, and don't anybody try to stop me!