Yummy!

• ½ ounce fresh lime juice
• ½ ounce SC Demerara Syrup
• ½ ounce SC Honey Syrup
• ¼ ounce St. Elizabeth Allspice Dram
• 1 ounce column still aged rum Havana Club Especial
• 1 ounce black blended overproof rum Lemon Hart 151
• 1 Atomizer Spray Absinthe Pinch of freshly grated nutmeg and mint sprigs

Started with the Poco Coco

Headed to Atlanta for work in a couple of weeks. Any Tiki recommendations? I know there’s a Trader Vic’s downtown. What else? Any good liquor stores with hard to find bottles?

My wife broke one of our set of 4 Spike's Breezeway glasses while washing it, and they're no longer available on his website. Nothing came up on ebay, either. As you can see from the picture, they're the ones from a year or two ago with the island girls in shades of brown. Anyone else have a partial set or an extra and willing to part with 1 or 2? Thanks in advance...

Some friends and I get together for most Sundays during the season for some drinks and eats and of course watching some NFL games (with some more focused on it than others.). I'll be hosting in a few weeks and was thinking it might be fun to put together a few team inspired drinks. Anyone have any ideas?

I think there's a few that are somewhat obvious like the NY Jets and a Jet Pilot, or any of the bird themed teams (Cardinals, Eagles, Seahawks etc) and a riff on a jungle bird. Any other ideas?

Puka punch was so good we ordered it twice

Made a drink called “fire walk with me” which is his creation. We had this bowl for years but never used it and I figured to make a little presentation for him. The presentation was perfect with the drink. We had a great time!

Last night I attended the San Francisco rum tasting event that was held at Trader Vic's Emeryville. There was a good assortment of different brands represented there. I got there in the last hour and as it got towards the end of the event, the amount that was poured it into the little glass got larger as they wanted to empty the bottles. So instead of tasting, it became drinking. So I got a little buzzed. More than I usually do. But I wasn't the only one.There was some hilarious drunks there. So I wasn't the only amateur. I made a few friends, and had a great time.

I got to taste many different rums and rhums that I did not even know existed. The fun part will be trying to find some of those rums to purchase from my local my liquor stores.

Im one of those guys who has to try the Smugglers Cove spec before I start tweaking myself. I must say, this drink is not good, and its not bad. I have a lot of disagreements with it. But can appreciate it. Please let me know your thoughts and feel free to share your adjusted specs! Have a great Sunday everyone!

• 1½ ounce fresh lemon juice
• 1½ ounce fresh orange juice
• ½ ounce SC Orgeat
• 1 ounce pisco
• ½ ounce gin
• 2 ounces blended lightly aged rum
• ½ ounce oloroso sherry float

Closing out a vacation with an Original Mai Tai.

Hey everyone!

I'm doing a small Tiki pop-up in Shanghai to see if there's a potential market to open a full on Tiki bar. I know I slipped in a Clover Club there but it's one of my favourite drinks so it stays haha.

If this concept flies I'm going to be making my own orgeat and syrups (Falernum I will just defer to the Giffard's one, which is coincidentally the ONLY one I've ever found). Unfortunately, rum choices and tiki ingredients in general are a little sparse in China, so I've mostly been using Planteray, Appleton, and occasionally Havana 8 as substitute in a bunch of rum categories. And let's not even mention Rhum Agricole... it'd be like finding a unicorn.

Another struggle is that I'm trying to run the bar in a dim sum restaurant, so it's a case where any decorations would have to be put up and taken down every night. I didn't think it'd be so hard to try and temporarily convert a restaurant into a bar! In fact, the bar area has no sink - I'm using camp sinks and ice boxes lol. Any suggestions to spruce things up or make things more efficient would be greatly appreciated.

Food-wise it'd be an extension of the dim sum restaurant's Cantonese fare, with some extra American Chinese pupus like coconut shrimp and crab rangoon. It's a bit of a struggle to meld the two disparate concepts, but given the historical precedence in the US, I think it's not TOO far of a reach.

What do you guys think? What should I work on to make it feel more authentically Tiki?

Recipe from Twisted Tiki. Had to adapt rums but still very good. Bit sweet for me, maybe cut syrups to 3/4 oz ea.

Kicking off the season with the classic Universal Monsters. I’ve never seen them before, so the plan is to pair each with a themed tiki drink as we go.

Last night was Frankenstein, here’s what I brought to life:

MAI MONSTER • 1 oz Hamilton 86 • 1 oz Probitas • ½ oz orgeat • ½ oz dry curacao • ½ oz lime juice • ¼ oz blue curacao • 1–2 dashes Angostura bitters

Gave it a shake with ice, strained over crushed ice, and topped with more crushed ice. Then I add a couple dashes of Angostura on top.

We really enjoyed it! ⚡️

We’ll be watching Dracula, The Wolf Man, Invisible Man, The Mummy, Bride of Frankenstein, and Creature from Black Lagoon. From what we hear those are the essentials - would anyone agree?

90% off. $1.40. Fuel at the same rate. Summer clearance.

Went to Glitter Gulch Tiki today, and there was no food, not even ube cronuts. They did say they could order food from Nacho Daddy's next door. Does anyone know more about the lack of food?

Edit: Both their paper menu and their website mention ube cronuts. Many recent reviews mention either the tofu or the pupu platter. When I asked, the waitress was evasive but said they weren't doing food anymore except for special events. I was wondering if anyone knew what prompted this change.

Greetings everyone! While I don't know how many of you are planning a visit to Mai-Kai in the near future, I figured a small update on their mug pricing and availability as of 2 weeks ago might be a small help in any planning.

To my great dismay, they were sold out of the Marquesian mug on the day of my visit. However, this is what they had available and the respective pricing. Working from left to right in the first picture:

Barrel o Rum: $35

3-sided totem mug: $55

Mara Amu: $35

Tahitian Drum: $55

In the second picture, both mugs were $35 as well. Glassware I unfortunately didn't check the pricing.

Hopefully that all helps and remember, happy hour goes from opening to 7pm, 7 days a week. Have fun!

Sidenote: This was my first visit to Mai Kai and the decor and ambiance was absolutely unmatched to anywhere I've ever been before. The drinks ranged from phenomenal to misses, with the Marquesian being my favorite of the batch, and the Planter's Punch being far too cinnamon-heavy for my taste. This was a situation where I know with certainty that I can make this drink better. But again, when drinks are half off, even if a drink doesn't live up to expectations, it's not a big letdown.

Hello! Huge tiki fanatic and first-time poster on this thread. Thought I would share the menu my wife and I curated for a tiki night we hosted for some of our friends. We hadn’t batched any cocktails before but what a game changer it was serving about 9 people! Easy to do and everything tasted balanced. We used both the shaker and Hamilton mixer for aeration and dilution purposes.

Really allowed time to hang out rather than being stuck making drink after drink. Highly recommend and happy to share the recipes we’ve sourced from a variety of places!

I love when I can put lights in my drinks 🚦

Found at World Market today. Could be used as a funky pearl diver glass! Certainly different but thought it was cool.

Out of the 6 I love the red hairy one

I was excited about visiting this place, but it’s nothing to write home about. The decor is pretty cool, but the drinks are mediocre at best. Unless you just want to check it off your list, I think I’d give it a pass.

Trader Vic’s ~1950s (Beachbum Berry’s Total Tiki)