Best products from r/Tiki

We found 47 comments on r/Tiki discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 121 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

9. Nuvantee Manual Ice Crusher - Rust-Proof Zinc Alloy Construction - Carbon Steel 430 Blade - Hand Crank Ice Grinder - Fine or Coarse Pieces - Non-Slip Base - Chrome Plated

    Features:
  • MANUAL ICE CRUSHER – This ice crusher machine couldn’t be easier to use. Add ice and then turn the simple ice crusher hand crank until you get the size/type of ice you desire. You can make tasty mint juleps, Moscow mules, margaritas, daiquiris, punch drinks, shaved ice drinks and much, much more.
  • NON-SLIP LEGS – To make things even easier for you, this ice crusher blender comes with strong, non-slip legs that help keep it securely in position. You don’t have to worry about the machine moving or falling over as you turn the hand crank ice crusher.
  • STAINLESS STEEL BLADES – The crusher ice machine’s stainless steel blades make it easy to get ice at the fineness level you desire. There’s no struggling to turn the crank – you don’t need to be a weightlifter to use this portable ice crusher!
  • STURDY & RUST-PROOF – Chrome-plated and featuring zinc alloy construction, this manual ice crusher is built to last. You also don’t have to worry about rust ruining your ice! You get great, clear ice every time with this ice crusher blender.
  • IDEAL FOR BARS & KITCHENS – Chopping, cutting and grinding ice to a desired fineness level has never been easier than with this ice crusher machine. Plus, it comes with a large capacity ice bucket and an ice spoon. Get yours today. Your manual ice crusher purchase will be backed by a hassle-free lifetime guarantee.
Nuvantee Manual Ice Crusher - Rust-Proof Zinc Alloy Construction - Carbon Steel 430 Blade - Hand Crank Ice Grinder - Fine or Coarse Pieces - Non-Slip Base - Chrome Plated
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Top comments mentioning products on r/Tiki:

u/ProgrammaticallyTiki · 6 pointsr/Tiki

I don't have experience with any of the Trader Sam's Mai Tais but the original 1944 Trader Vic's recipe is detailed in one of my earlier posts.

The consensus seems to be to use Small Hand Foods orgeat if you can get your hands on it and Pierre Ferrand Dry Curacao. I used what I had on hand when I made it in the post above. For the rum, Denizen's Merchant Reserve 8 Year was formulated especially for the Mai Tai, being a blend of Jamaican and Agricole rum. You can also do a 50/50 split between an Agricole Vieux and an aged Jamaican rum. I have Clement VSOP on hand for my Agricole Vieux which is a good option but others can chime in with their favorites. The world of aged Jamaican rums is vast and it's fun to substitute different ones in the Mai Tai and see how it changes. Appleton Reserve might be a good rum to start with as the Jamaican component and you can experiment from there.

For juices, always used fresh squeezed and preferably juice within a few hours of using them.

For crushed ice, you can take a lewis bag and ice mallet and smash ice cubes (while releasing some stress). If you don't want to buy those, feel free to use a rolled up clean dish towel and a rolling pin or something like that.

For bigger parties, I know people recommend the ice from Sonic Drive-In or Chick-fil-A. They'll both sell you a bag for cheap.

I've been looking to get a hand crank ice crusher but haven't yet. I've seen this one recommended a lot as well as some of the vintage ones on eBay like the Oster Snowflake.

u/MsMargo · 2 pointsr/Tiki

You'll likely notice that round these parts we don't usually describe rum as white, amber, or dark, since within those colors is a huge range of styles and flavors. We mostly call them out by brand. But that said...

The biggest improvements you can make in your rum cocktails is not the rum, it's the other stuff. Most blue curacao is pretty bad (it's just blue food color in cheap spirits), so use that up and then get some Pierre Ferrand's Dry Curacao. If you want, you can add the blue food color yourself! I'm going to guess the grenadine is Rose's. Rose's is just colored sugar water that never got anywhere near a pomegranate. You can either buy a good brand like Small Hand Food, or you can make your own. My fave recipe is:

  • 2 cups POM Wonderful 100% pomegranate juice
  • 2 cups natural sugar (although the white stuff will do)
  • 2 oz pomegranate molasses (you can get it on Amazon)
  • 1 tsp orange blossom water (or your triple sec if you're in a pinch)

    Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients, allow to cool, and bottle. Keep in the fridge.

    Lemon and lime juice should be fresh squeezed - no bottles or plastic lemons from the grocery store. This is the best hand juicer I've ever used and it's worth the $20: https://www.amazon.com/gp/product/B002XOG4B0

    whew! Finally, now that we've got all the good stuff, does your Lady friend like her drinks sweeter or more tart? Mellow or spirit forward?
u/artmonkey1382 · 6 pointsr/Tiki

This is an interesting question!

On the personal front, Col. Conk's Bay Rum Shaving Soap is quite nice and has a tropical vibe. The lime scent is pretty good as well.



For room scents, we had a party this weekend and there was a ton of leftover citrus. So, I have a big bowl of unpeeled lemons and limes sitting on my table that smell great though it doesn't exactly fill the room.

Lastly, if you have ever stayed in a really fancy hotel, a lot of them have signature scents that fill the lobby. Typically they are light, refreshing, and custom made for the hotel and therefore hard to track down otherwise. I stayed in the La Meridian, Bangkok that had a wonderful smell and I fell like it would be amazing for a tiki bar.

I just learned it apparently was created to smell like old books!

u/JenTiki · 2 pointsr/Tiki
  • Waikiki Tiki - I'll be honest in saying that I haven't read it. I'll also say that I know the author somewhat and unless you want a lot of boring history about Waikiki, I wouldn't bother. It's not really about the Tiki movement as we mainlanders know it.

  • Tiki Pop: Yes! Get this! It is everything that Waikiki Tiki isn't.

  • Mai-Kai - I know the author of this one very well and know he has spent many many years doing the research and talking to the people who lived the history of the Mai Kai. It is a great book. However, it is very specific to the Mai kai.

  • Tiki Style - This book isn't on your list, but should be. The bible of tiki is Sven Kirsten's Book of Tiki but that's out of print and impossible to find at a decent price now. Tiki Style is the pared version of it and has most of the same information. Mostly they just took out the pictures of topless natives to make it family friendly. This should be the book where you start to get the real history of the mainland tiki culture.

  • Potions of the Caribbean - is a really great book about Caribbean drinks, but you'll find more recipes in the other Beachbum Berry books.

  • Rums of the Eastern Caribbean - is 20 years old and it's likely that a large percentage of the rums listed in it no longer exist. Everyone wants Ed Hamilton to write a new book, but he's a little busy making amazing rum right now. You might try Dave Broom's Rum: The Manual if you want tasting notes on currently available rums. He has a really cool flavor map in the book and it was just released a couple months ago, so everything in it is available. It's worth it just to read his tasting notes of Ron de Jeremy rum.
u/ODMBitters · 2 pointsr/Tiki

X-posted to r/cocktails as well

It's been hot in northeast Georgia, hot and humid!! To me, that means Mai Tais!

I've been drinking quite a few lately, because I'm also putting together a side-by-side overview of four different orange liqueurs to be posted on r/cocktails soon. This is a fantastic way to experiment a bit.

I start with the Mai Tai recipe from Smugglers Cove and tweak just a little...

  • 1 oz Doorly's 8-year old Barbados Rum
  • 2/3 oz Denizen 3-year old Aged White Rum
  • 1/3 oz Smith & Cross Navy Strength Rum
  • 3/4 oz Lime Juice
  • 1/2 oz Clement Creole Shrubb
  • 1/4 oz homemade Mai Tai syrup
  • 1/4 oz homemade Orgeat

    Combine in a shaker tin with 12oz crushed ice plus a couple large cubes and shake until the tin frosts up. Dump everything into a double Old Fashioned glass and garnish with a spent lime shell and a sprig of spanked mint.

    Notes on my Mai Tai:
    The book, Smugglers Cove, is simply brilliant in how it handles rum. I've been a whisky guy for many years, and just in the past 6 months or so have begun exploring rum. The Smugglers Cove book, and the subreddits, r/rum, and r/tiki have all been fantastic resources.

    As outlined in Smugglers Cove, the original rum Trader Vic had access to when he created the Mai Tai (J. Wray and Nephew, 17-year old Jamaican) is not available today. Fortunately, the tiki gods are generous and gave us Martin and Rebecca Cate, who go on to describe the history of the Mai Tai in fantastic detail. If you are a fan of rum, or tiki, or just general booze-lore, I cannot recommend the book Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki highly enough.

    With that being said, the book describes mixing various rums to achieve a profile similar to Vic's original. I do not claim to have recreated the original with my mix of Doorly's, Denizen, and Smith & Cross, but based on some trial and error (is it really an error, when the result is still a damn good Mai Tai?!) I did find a flavor combination I absolutely love!

    My "tweak" is to use 1/2 oz of Clement Creole Shrubb in place of Pierre Ferrand Dry Curacao. Nothing at all wrong with the Ferrand, it's just that, to me, the extra little bit of spicy funk from the rhum agricole base adds a perfect note to a Mai Tai.

    The Mai Tai syrup and Orgeat are both recipes from Smugglers Cove as well. The syrup is a 2:1 Demerara with a bit of vanilla extract added. The Orgeat is pretty standard stuff, almonds, water, sugar, orange blossom water and rose water. Both are well worth making and keeping around in the refrigerator.

    ~Cheers!
u/CityBarman · 9 pointsr/Tiki

What do you think about stirring instead of shaking? Unless you're manning a stick at a Tiki bar, make your drinks the way you like. If you're happy simply stirring, than have at it. That being said, I would never think of not shaking/blending Tiki cocktails. Aeration is an actual component of the cocktail. Besides, syrups, liqueurs and fruit juices/purees don't combine all that easily, especially when cold/iced. Shaking/blending speeds the process greatly.

So you haven't found a shaker you like. OK. I Assume you haven't sprung $40 for a spindle blender. (Hamilton Beach 730C Classic DrinkMaster - Amazon) Fine. How about $12.19 for a hand/immersion blender? Proctor-Silex 59738 Hand Blender - Amazon Tiki cocktails take more thought, effort, tools and ingredients than your typical cocktails. That's why TGIChillibees don't do Tiki. It's also why those who do good Tiki are greatly respected.

~Cheers

u/clay0501 · 3 pointsr/Tiki

I didn't skimp out but didn't ball out either and I want to say I got all of it around $220.

u/ElReydelTacos · 3 pointsr/Tiki

I had some friends over yesterday and got to break out my volcano bowl. I made a Top Notch Volcano and a Rumbustion Punch, both from the Smugglers's Cove book and both very good. Tip to myself for next time: Don't try to squeeze lemon extract into the volcano after the drink is in the bowl. You're going to spill and give all the drinks some lemon flavor. Do the extract first, and then wipe out any spillage

OK, the music portion: I played the first 4 discs in the Vintage Hawaiian Treasures series and Hawaiian Memories. Really nice old island music compilations.

u/Yellowed · 2 pointsr/Tiki

Piña Barware makes some wonderful shakers. Well priced and the best quality and durability I've found as a professional. It's what I buy for my working bar.

Shaking works better than stirring for certain drinks because it creates more aeration and dilution than just stirring. Flash blending also fits this purpose, in a slightly different way.

https://www.amazon.com/Pi%C3%B1a-Barware-Stainless-Commercial-Boston/dp/B01HHMFQOI

u/ImTheDoctah · 2 pointsr/Tiki

Here are the only books you need:

  1. Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki

  2. Beachbum Berry's Potions of the Caribbean

  3. Beachbum Berry Remixed

  4. Beachbum Berry's Sippin' Safari

    They're all fantastic. But if you only buy one, start with Smuggler's Cove. It's just an incredible wealth of information and it's a lot more current than the others. It's also very useful if you're looking to expand your tiki repertoire since it has a lot of information on bar equipment, rums, syrups, etc. that the other books lack.
u/Kduggan281 · 2 pointsr/Tiki

Chef'n Lemon for lemons/lines: https://www.amazon.com/Chefn-FreshForce-Citrus-Juicer-Lemon/dp/B002XOB0P0

(I like something a little heavier duty for lemons/limes as it's the workhorse)

Oranges/Grapefruits either a larger hand squeezer or reamer:

https://www.amazon.com/Manual-Orange-Citrus-Hand-Juicer/dp/B076FDNWZK

https://www.amazon.com/Drizom-Citrus-Orange-Squeezer-Measuring/dp/B07CNJZ6F7

For Pineapple juice I'm using a generic Cold-pressed juicer, I can get about 1 liter of juice from a good pineapple and find that it still tastes good after a couple weeks:

https://www.amazon.com/Machines-Masticating-Extractor-Function-Vegetables/dp/B07DCKYJ5D/

u/Carpeteria3000 · 3 pointsr/Tiki

Used to use a tea towel and wooden muddler to bash it up, but it resulted in a lot of wasted ice stuck to the towel.

I bought the Innovee manual ice crusher last year, and I haven't looked back since:

https://www.amazon.com/gp/product/B06Y1VM9RT/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1

Works great, easy to use and clean, makes a good, even crush.

u/heyneff · 2 pointsr/Tiki
  1. Go to a bar with a good selection of rums
  2. Taste some rums that you and the bartender agree are dark
  3. Have your mind blown at the variety of what you experience

    Others have recommended Martin Cate's book from Smuggler's Cove. Get it. :)
u/angrydroid · 3 pointsr/Tiki

I agree. Beachbum Berry's Sippin' Safari, is an endlessly fascinating read.

u/kygsapycf · 3 pointsr/Tiki

At the bar we have this ice crusher. Pretty fast and the ice is still comparable to the Lewis bag in terms of dryness.

u/strnoname · 1 pointr/Tiki

I use the cheapest one. Helps that I prefer white appliances! Carpe Drink'um!

Hamilton Beach 727B Classic DrinkMaster Drink Mixer, White https://www.amazon.com/dp/B00004X134/ref=cm_sw_r_cp_api_XOyyxbVMJWZN4

u/lamberfunk · 2 pointsr/Tiki

Ha, not a bunch more. I was looking at books on amazon and this came up in a recommendation or something. It's currently on pre-order.

Here's the link: http://www.amazon.com/Smugglers-Cove-Exotic-Cocktails-Cult/dp/1607747324?ie=UTF8&colid=2RWGZCCTUJPKG&coliid=I3RVGB3429Y92Z&ref_=wl_it_dp_o_pC_nS_ttl

u/davidphantomatic · 3 pointsr/Tiki

I would recommend getting a copy of the Sippin’ Safari 10th Anniversary and a copy of Smuggler’s Cove.

That should cover most of what you’re looking for.