Trader Vic's: Free Shipping!

[RumBarPhilly]

I already ordered 3 cases of sticky gooey bliss. Get yours! :D

[RumBarPhilly]

C'mon people! NO shipping. Shipping usually costs more than the product itself.

I might just order more! haha

[Hank Koestner]

How about a link to Trader Vic's!

[Dood]

How about a link to Trader Vic's!

http://www.tradervics.com/

[RumBarPhilly]

yes... yes, a link would have been nice... but I wanted it all for myself!!! (Its been a LONG night)

Thanks for the link dood!

[Paulipbartender]

What would you buy from TV's? The only decent mix I've ever had from there is their Naval Grog Mix of rums.

The pre-mixes I've tasted have been bleugh (technical term)

[Tiare]

What would you buy from TV's? The only decent mix I've ever had from there is their Naval Grog Mix of rums.


That was interesting because i want to try their Navy Grog mix.
Is that the samt thing as their Naval Mix of rums? sounds like 2 different things?
I have written a couple of times to their website to try to get some info on int shipping but they never reply:confused:

Can you get the TV`s in England?

[Paulipbartender]

I think it's the same thing the naval mixes. We can only buy from the TV's on Park Lane not from mail order.

[Tiare]

So i can go and just buy it then if i go to London? do they have the TVs Mai Tai glass as well?

[Paulipbartender]

I believe they have the glasses. We can certainly point you in the direction of loads of interesting glassware during your stay

[Dood]

The pre-mixes I've tasted have been bleugh (technical term)

Does that translate into the American term "blech" or "blah"? :)

[Paulipbartender]

Or just a straight out 'Ewwwwwww'

[RumBarPhilly]

I think the TV's passion syrup is great! It makes a terrific Hurricane! Ive also got the Orgeat syrup. Ive never had any other brands, but Ive heard they have one of the best, the downside has also been the shipping costs.

[Paulipbartender]

Do you American guys get Funkin purees where you are? We've moved to using using purees instead of syrups in a lot of our cocktails and the Funkin range gives you the shelf life (1 year ambient) and freshness - 90% fruit, 10% sugar.

www.funkin.co.uk

I'm starting to sound sponsored!

[Dood]

Do you American guys get Funkin purees where you are? We've moved to using using purees instead of syrups in a lot of our cocktails and the Funkin range gives you the shelf life (1 year ambient) and freshness - 90% fruit, 10% sugar.

www.funkin.co.uk

I'm starting to sound sponsored!

I believe you can get funkin out here. I've read about it on various cocktail blogs...although I often get confused which are run by Brits and which are run by Yanks.

[RobertBurr]

Do you American guys get Funkin purees where you are? We've moved to using using purees instead of syrups in a lot of our cocktails and the Funkin range gives you the shelf life (1 year ambient) and freshness - 90% fruit, 10% sugar.

www.funkin.co.uk

I'm starting to sound sponsored!

I've been in touch with Gilles Bensabeur at Funkin about sending samples here and encouraging him to create a pomegranate puree so I can make great Funkin Piranha punch. I'm also trying to find out how they're marking the products in the US.

[RumBarPhilly]

Do you American guys get Funkin purees where you are? We've moved to using using purees instead of syrups in a lot of our cocktails and the Funkin range gives you the shelf life (1 year ambient) and freshness - 90% fruit, 10% sugar.

www.funkin.co.uk

I'm starting to sound sponsored!

Product looks interesting. Their site lists a couple stores in North Jersey that sell it. Ill go pick a few up next time im up there. How do they do some of them? Like lemon... cant really puree a citrus fruit.

[Dood]

I know that Forbidden Island in Alameda, California uses them (not because I've been there, but because they said as much in a comment (http://www.kaiserpenguin.com/nightmare-on-monin-st/) at Kaiser Penguin (http://www.kaiserpenguin.com/)).

The link for Funkin's US business is here (http://www.funkin.us/).

Of course you'll notice that in that discussion on KP that our own Scottes recommends Perfect Puree (http://www.perfectpuree.com/).

[Paulipbartender]

The Funkin purees are sourced from all over the world, developed in the UK (within spitting distance of our office in fact), and shipped from here.

The citrus flavours are just pure juiced limes and lemons pasteurized. Not their best product IMHO but they do a pomegranate and 21 other fruit flavours, plus liquid white and milk chocolates. It's revolutionized the cocktail industry over here because now all manner of low volume bars who might not sell many cocktails (and have always wasted loads of fruit) can jazz up classics with fresh fruit. They're a standard in our bar - we use them in just about everything. Plus they give us it all free :)

The guy who invented it, Alex Carlton, is a very old and dear friend of IPBartenders hence our passion. Which influences, but not entirely, my recommendation for all to try

[Scottes]

I think the TV's passion syrup is great! It makes a terrific Hurricane! Ive also got the Orgeat syrup. Ive never had any other brands, but Ive heard they have one of the best, the downside has also been the shipping costs.
Conversation on Tiki Central have stated that the formulas for both have changed. I *think* that the passionfruit no longer contains any passionfruit, whereas it once contained 11% I think.

Too many doubts... Let me see if I can dig up the link...

Here it is: http://www.tikiroom.com/tikicentral/bb/viewtopic.php?topic=24762&forum=10

A key comment on the TV Passionfruit from Martiki, who I trust implicitly when it comes to this subject: "It sucks ass now."


Personally, I've committed myself to making my own PF and Orgeat and Grenadine and Rock Candy Syrup, since the quality is miles and miles above the freely-available stuff like Torani and Monin. If I could get Funkin or Perfect Puree locally - with no exorbitant shipping costs or minimum purchases - then I might use them.

Even a simple "imitation" home-made Orgeat (sugar syrup, almond extract, and orange flower water) is better than most others. The real stuff - making almond milk from crushed almonds - is divine. Passionfruit syrup and grenadine are ridiculously easy to make. (Boil passionfruit juice / pomegranate to reduce by 1/2, add sugar.)


Just to be fair, though, I like working in the kitchen, generally have the time
to make such stuff, and a small group of us give this stuff away amongst ourselves so we share the joy of all this home-made stuff. For those without time or kitchen skills it can be a different story.


Here's a quick-and-easy Orgeat from KukuAhu:

Orgeat (commercial comparable, but much better version)

Make sugar syrup. Use white sugar, spring water, 1 pound sugar, 1 cup water.

Add to the syrup (after it has cooled somewhat):

The best almond extract you can find. I use an organic one. Add quite a lot. I would venture to say that a tablespoon will do.

Some orange flower water and/or some rose water. I like the orange flower water better in a mai tai, but I like the rose elsewhere and usually make both. You can add 2 table spoons or so.

About 2 tablespoons of almond milk. To make it cloudy more than anything else.

And that's it. Stir it up, bottle it, keep it in the fridge. Add a little white rum if you want to help keep it. And the testimony from one who lacks time and kitchen skills:

ITS IDIOT-PROOF!!! ITS IDIOT-PROOF!!!
:D

[RumBarPhilly]

That passion fruit syrup does sound ridiculously easy... well, I ordered 2 cases of TV's, so itll have to go after we go through product. But Im surprised at what you said, as the syrup tastes just like passion fruit, thats why I was amazed, at how close it resembled any passion fruit product or the fruit itself! Ill check out that link you added though.

[RumBarPhilly]

Conversation on Tiki Central have stated that the formulas for both have changed. I *think* that the passionfruit no longer contains any passionfruit, whereas it once contained 11% I think.

Too many doubts... Let me see if I can dig up the link...

Here it is: http://www.tikiroom.com/tikicentral/bb/viewtopic.php?topic=24762&forum=10


:D

That is interesting, I guess I should have tried the product before it changed! I still think it made a dynamite hurricane! I used the Beachbum's recipe, although we had to tweak it a lot, it called for too much lemon. Perhaps the old TVs syrup used to be bolder and sweeter and thus stood up better to the acid? Instead of juice of two lemons, we use juice of half a lemon.

Ill check the ingredient list tomorrow, next time Im at work.

[Tiare]

,
The real stuff - making almond milk from crushed almonds - is divine.

I just want to agree with this..after failing with my first effort to do the real stuff ( it moulded) i now have a divine orgeat..and will continue to make my own. I also do my syrups but have never tried the grenadine or the passionfruit syrup yet. I have always used Bar Kings Passionfruit syrup and been content but i want to try to make my own AND...
After reading this interesting article in KP, http://www.kaiserpenguin.com/nightmare-on-monin-st/
and reading the 22 responses, i want even more to try Funkin puree. Luckily its available in Stockholm not so far from my work, i just found that out.

[RumBarPhilly]

Perhaps Ill take Tiare's words of wisdom. I failed at making Orgeat a few months back and I all but gave up. Perhaps I will try again! Of course, Ive got a case of TV's orgeat coming.

Damned if I do...

[Scottes]

I failed at making Orgeat a few months back and I all but gave up. Perhaps I will try again!
http://fxcuisine.com/default.asp?Display=26&resolution=high
A recipe, with pictures!

Not for the faint of heart. It's quite a bit of work. But it's amazing when finished.

[Tiare]

That`s the recipe i was using with my next try! And its not as much work as one would think..you can always half the recipe.