Missed releasing this episode in June, but a new show is on the way.
tl;dr: It's summer and it's hot, so go make Latitude 29's reconsidered Daiquiri.
“Sugar syrup gives the Daiquiri a glycerin-y, too-smooth mouth feel,” Berry explains. “There’s also water in sugar syrup [so] you’re cutting down on the flavor of the citrus and the rum.” Dissolving sugar into freshly squeezed lime juice, as opposed to adding syrup, gives the Daiquiri its desired snap. Berry also uses a custom sugar blend made up of four parts white sugar to one part turbinado or demerara sugars, which, he says, adds complexity and a subtle molasses-y note.
That's right, the most "reconsidered" part of this Daiquiri is mixing a blend of sugar and lime juice, not a sugar syrup and lime juice. There's also the matter of handling the ice, but go read the article to get the full story and the recipe. This is the new standard around these parts.
It's Wednesday and it's 9 o'clock somewhere, so raise your glass to Ray Buhen, founder of the Tiki-Ti, and listen to Mike Buhen Sr. and Mike Buhen Jr., Ray's son and grandson, tell stories from the Tiki-Ti on episode 32 of Inside the Desert Oasis Room. Your host Adrian Eustaquio sits down with the Buhens for an hour and the result is a treat for all us tiki bar nerds out there. Listen in!
It's weird when your interests collide in unexpected ways. I eagerly funded the MST3K revival on Kickstarter since it is one of my absolute favorite television shows. When they got to the rewards and decided that the "coffee mug" would be a ceramic moon in the style of a coconut mug I changed my order from 1 to 4. While I work on a new recipe suitable for the revived MST3K, I elected to revisit one of my older recipes to test out this new vessel. The Coco Nui is a riff on the venerable Nui Nui, taking elements from the original and making them into something new. You can hear the full story in episode 32 of 5 Minutes of Rum. Watch out for snakes!