Modern Caveman Cocktails: Low Carb 'Paleo' Drink Recipes -- Tiki ...

	Modern Caveman Cocktails: Low Carb 'Paleo' Drink Recipes
thePorpoise Tiki Socialite Joined: Jan 23, 2011 Posts: 483 From: Tampa Bay	Posted: 2011-08-09 5:46 pm??&nbspPermalink have you guys tried out those "Skinny Girl" brand cocktail mixes? &nbsp &nbsp ?? ?
VampiressRN Grand Member (5 years)?? Joined: Nov 23, 2006 Posts: 4392 From: Sin City Lincoln Hills (NorCal)	Posted: 2011-08-09 7:04 pm??&nbspPermalink Hey...thanks for starting this thread...much appreciated. I am doing Weight Watchers and this will certainly help. I rarely make myself drinks at home, but when I go out to dinner I like cocktails...typically margaritas and Mexican food. I have been able to cut down on the food portions, but not the number of drinks...LOL. Will give these recipes a spin!!! &nbsp &nbsp ?? ?
Limbo Lizard Tiki Socialite Joined: Aug 24, 2006 Posts: 536 From: Aboard the 'Leaky Tiki', Dallas	Posted: 2011-08-28 9:42 pm??&nbspPermalink I gathered 16 bottles of original Lemon Hart 80, yesterday, to add to the case I'd all ready socked away. (The 151 has not been available in Texas for many years, but may be coming, soon.) So, comfortable that I could loosen up a bit with my hoard, I celebrated with a (well, two, really) low-carb Queen's Park Swizzle: Queen's Park Swizzle (low carb version, only 1 grams carb): Juice of lime ounce Monin Sugar Free Sweetener Mint leaves 2 dashes Angostura bitters 1 ounce Lemon Hart 80 1 ounce dark Jamaican rum 1 ounce Cruzan or Puerto Rican 151 rum Put several mint leaves, sweetener syrup, lime juice and bitters in a tall glass. Add some crushed ice, and mix/muddle a bit. Fill glass to top with crushed ice, add rum, and mix/agitate with a spoon, until glass frosts. Enjoy. (If you have Lemon Hart 151, use that and 80 Cruzan or Puerto Rican rum.) _________________ "The rum's the thing..." [ This Message was edited by: Limbo Lizard 2011-11-27 13:30 ] &nbsp &nbsp ?? ?
Limbo Lizard Tiki Socialite Joined: Aug 24, 2006 Posts: 536 From: Aboard the 'Leaky Tiki', Dallas	Posted: 2011-09-06 9:10 pm??&nbspPermalink Going classic, here... Old Fashioned (Zero carb grams) oz. Monin Sugar Free Sweetener 3 dashes Angostura bitters 1 dash Fee Bros. Orange bitters 2 oz. Bourbon whiskey Mix sweetener and bitters in bottom of glass. Fill glass with crushed ice. Add whiskey, stir with straw. Garnish with rinsed maraschino cherry (don't eat - carbs!) _________________ "The rum's the thing..." &nbsp &nbsp ?? ?
WestADad Grand Member (2 years)?? Joined: Mar 31, 2009 Posts: 531 From: Tornado Alley	Posted: 2011-09-07 6:16 pm??&nbspPermalink Quote: On 2011-09-06 21:10, Limbo Lizard wrote: Going classic, here... Old Fashioned (Zero carb grams) Thanks for the Old Fashioned recipe, I like it! Cheers! Chris WestADad &nbsp &nbsp ?? ?
Limbo Lizard Tiki Socialite Joined: Aug 24, 2006 Posts: 536 From: Aboard the 'Leaky Tiki', Dallas	Posted: 2011-11-26 4:38 pm??&nbspPermalink 'Tis the Season... Hot Buttered Rum (zero carb grams) 5 oz. boiling water 1/4 oz. Monin Sugar Free Sweetener 3/4 oz. DaVinci Sugar Free Caramel Syrup Pat of butter ground cinnamon and cloves (one or two shakes - to taste) 1 oz. gold or dark rum Shake spices into mug. Pour in boiling water. Add other ingredients and stir. I found the caramel syrup a surprisingly good sub for the flavor of brown sugar. Now, I can enjoy one of my longtime favorite cold-weather drinks, sans carbs. _________________ "The rum's the thing..." [ This Message was edited by: Limbo Lizard 2011-11-26 16:55 ] &nbsp &nbsp ?? ?
Limbo Lizard Tiki Socialite Joined: Aug 24, 2006 Posts: 536 From: Aboard the 'Leaky Tiki', Dallas	Posted: 2011-11-27 1:23 pm??&nbspPermalink "Mom got drunk, and Dad got drunk, at our Christmas party. We were drinking champagne punch and homemade egg nog... " Homemade Egg Nog (under 0.5 grams carb, per 5 oz. serving, all from egg) 2 cups heavy cream 4 to 6 whole raw eggs* 1/3 cup sucralose powder (Splenda, or equivalent) 1/2 tsp. vanilla extract 1 tsp. ground nutmeg Mix in blender, then chill in refrigerator for at least an hour, to let the nutmeg flavor emerge. Serve plain or mixed with spirits. Dust with fresh grated nutmeg, if you want to show off. * OK, about the raw egg deal. The odds of getting ahold of a salmonella contaminated egg is 20,000 to 1 - supposedly. But what if you, like me, are pretty good at beating the odds, when it comes to bad luck? You can use pasteurized-in-the-shell eggs, if available in your area. Or you can pasteurize them, yourself. I put my eggs in a metal basket, and suspended it, off the bottom, in a large pot of hot water. Using a cooking thermometer and gently stirring the water, I heated the water to 130, then carefully to 135. Keeping an eye on it, I held the eggs at 132 - 137, for over 2 hours. Ideally, you want to have the yolk reach 131 for about an hour (try to avoid letting the water reach 140, as it'll overly cook the whites). Then I chilled them in ice water, and put them back in the fridge. The whites will have become cloudy-white and thicker, as if they've gelled a bit, but still liquidish. They're not suitable for whipped egg whites or meringue - they won't hold peaks. But they're great for egg nog. Since the nog's kept chilled, if the odd salmonella bacterium were to escape death, it wouldn't be able to multiply to dangerous levels. What ever residual risk exists, after all this, I'll accept, because I love my egg nog. "... Merry Christmas, from the fam-uh-LEEE. Feliz Navidad!" _________________ "The rum's the thing..." [ This Message was edited by: Limbo Lizard 2011-12-11 22:48 ] &nbsp &nbsp ?? ?
Limbo Lizard Tiki Socialite Joined: Aug 24, 2006 Posts: 536 From: Aboard the 'Leaky Tiki', Dallas	Posted: 2011-12-06 5:39 pm??&nbspPermalink A quick and simple classic... Whiskey Sour (~2 carb grams, from the juice) 1 oz. lemon juice oz. Monin Sugar Free Sweetener 2 oz. Bourbon Shake with crushed ice, pour in glass, decorate with a rinsed cherry (don't eat it!). _________________ "The rum's the thing..." &nbsp &nbsp ?? ?
Swanky Tiki Socialite Joined: Apr 03, 2002 Posts: 4599 From: Hapa Haole Hideaway, TN	Posted: 2 days ago; 11:34 am??&nbspPermalink Well, we are back in Low Carb diet land and looking for recipes. We are getting Davinci Sugar Free syrup and with that, we will make our own Falernum and Cinnamon Infused syrup. That opens up a lot of doors. We also just made our own Allspice Dram. I am convinced that St. Elizabeth has sugar in it as the bottle is very sticky now after use. So, the drinks we are going to start with are: 151 Swizzle Jasper's Jamaican 1934 Zombie Punch Test Pilot All look to be easily turned low carb! Going to see about a low carb honey and maybe get the raw Passionfruit from Aunty Lilikoi's and make a sugar free PFS. _________________ Mai-Kai Memories Series Custom ceramic mugs! &nbsp &nbsp ?? ?
Limbo Lizard Tiki Socialite Joined: Aug 24, 2006 Posts: 536 From: Aboard the 'Leaky Tiki', Dallas	Posted: Yesterday; 11:28 am??&nbspPermalink Let me know how the flavor of the Davinci compares to actual sugar syrup. I use Monin, which uses a blend of Erythritol and sucralose, that (they claim) better matches the flavor of sucrose. I've been very happy with it - buy in cases of 4, to get free shipping. But Davinci is probably less expensive. I've been planning to make some sugar-free Falernum, too, but... haven't, yet. But here's a suggestion for your project: The last couple of batches I made (with sugar), I substituted citric acid crystals and just a little Boyajian lime oil, in place of fresh lime juice and zest, along with store-bought pure almond extract (and homemade clove extract). It tastes as good as the earlier formula, using limes and almonds, but solved the short shelf-life issue of using ingredients that spoil quickly from bacteria or oxidation. I have some left in a bottle in the fridge that's over year old, and it's still good! As it sits, the dark green lime oil collects on top (just like with using zest). Just shake it back into an emulsion, before using. &nbsp &nbsp ?? ?
Swanky Tiki Socialite Joined: Apr 03, 2002 Posts: 4599 From: Hapa Haole Hideaway, TN	Posted: Yesterday; 11:43 am??&nbspPermalink This will be my first home brew Falernum. I intend to keep the basic Falernum liqueur and mix it with syrup as I need it. Then I can make sugar free or regular, or try a new sugar free style. I won't have to worry about it going south. I got a reply back from Aunty Lilikois about SF PFS and they say to get their PF Juice and make it in small batches. The sugar is a preservative and without it, it may go south as well. I prefer Splenda and Davinci is based on that. We'll see... Found some lime crystals as well that we may try. No sugar or carbs. An ounce of lime juice is 2.5 carbs or so. I think I'd rather limit my drinking and have the real thing though. But it'll be interesting to try so that maybe we can make more drinks low carb as the grapefruit would also add 2ish carbs, etc. Gotta make sure to document our experiments and share what goes well, or at least reasonable. _________________ Mai-Kai Memories Series Custom ceramic mugs! &nbsp &nbsp ?? ?

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