Post #571761 by rangda on Wed, Jan 12, 2011 2:26 PM

Full disclosure: I used a generic apricot brandy instead of Rothman & Winter so I may not be giving the Beachbum a fair shake.

I have not yet tried R&W but I use Marie Brizard Apry and I can tell you that there is a world of difference between the MB and generic apricot liqueur. The former tastes (and smells) like fresh apricots mixed with a decent cognac, the latter tasted like vaguely apricot flavored rocket fuel. I don't use no name liqueur's of any variety; I find that the upper end liqueur's make a world of difference in the taste of a drink (tiki or otherwise)

Here's what I use:

• apricot liqueur = Marie Brizard Apry
• blackberry liqueur = Mathilde Cassis Liqueur (Marie Brizard makes a blackberry but this is used so infrequently I use creme de cassis as I use that in some non-tiki drinks)
• creme de cacao = Marie Brizard CDC
• creme de banana = Marie Brizard CDB
• curacao = Senior Curacao of Curacao (yes that is it's name)
• triple sec = Cointreau
• peach liqueur = Mathilde Peches Liqueur

I haven't made many drinks from Appendix II but here are the few I've done:

Opaka Raka 7 (maybe better with less Don's #2)
Vava Voom 9
Voyager 9

Here's a few from Appendix I

Kon-Tini 10
Restless Native 8
Sea of Cortez 6
Yellow Submarine 9