Well,there’s no fool like an old fool,and your ol’ Uncle Giltron got punked by the master hisself. Don the Beachcomber. You see,I found this recipe on Facebook for Don’s ‘Mai Tai’. Now I am aware that there was controversy over who actually created the Mai Tai,whether it was Don or Trader Vic(spoiler alert,it was Vic),and I am aware that Don had a version,so when I found this recipe purported to be Don’s,I figured I’d give it a try.
Don Beach Mai Tai
1.5oz dark Jamaican rum 1oz Cuban white rum 1/2oz Cointreau 1oz grapefruit juice 3/4oz lime juice 1/4oz falernum 1 dash absinthe 2 dashes Angostura bitters
Shake with ice and strain into glass with shaved ice.
So yeah,that was a waste of rum. It turned out to be a hot mess. I upped the falernum and added some Demerara syrup to try to help,but I couldn’t finish it. I did some more digging around the internet,and most of the legit sounding recipes have the same ingredients,just in slightly different amounts. So maybe this is Don’s Mai Tai,but I gotta say,as much as I love Don’s work,there’s a good reason why Vic’s recipe survived.
So ol’ Don got me. At least I can save the rest of you from wasting your rum. Have a real ’44 and enjoy it. Booyakasha!
Spring is Nature’s Way of Saying, “ Let’s Party”. –Robin Williams
It’s Cherry Blossom time again in DC,and they’ll be in peak bloom any time now. Make sure you get out and see them before the pink all turns to green. And as the cherry blossoms are a classic,here are three classic Tiki drinks for the occasion. Enjoy!
Shake with ice,strain into chilled cocktail glass. No decoration.
*I used Heering. **I used 5ml.
From the 1937 cocktail book,Liquid Gems,this was considered and strong drink back in the day because liquors back then could be 100 proof or more. Nowadays it’s pretty tame. It tastes like tart cherry and the bright red color looks pretty in a Mai Tai glass. A nice low octane cocktail.
Mix #285 Sloe Gin Singapore Sling
1.5oz sloe gin 3/4oz dry gin 3/4oz cherry brandy* 3/4oz apricot brandy 1/2oz lime juice 1/4oz simple syrup seltzer to top
Swizzle in highball glass with cracked ice,top with seltzer.
*I used Heering.
Also from a 1937 cocktail book,Famous New Orleans Drinks and How to Mix’Em,this also had a tart cherry taste,but you could taste gin as well and it had decent kick with some fizz. Think of it as an enhanced version of the previous cocktail.
Mix #286 Cherry Blossom Punch
2oz Cuban style white rum 1oz lime juice 1oz fassionola red 1/2oz grenadine 2 dashes Angostura bitters
Blend with ice and pour into Hurricane glass.
What better way to round this out than with a Donn the Beachcomber classic. Sweet and fruity,but not too sweet,this was quite good. And if you want to give it some real kick,sub in some Wray & Nephew overproof. The petals won’t be the only things falling.
So get on down to the Tidal Basin this weekend,and soak up the pink and white vibes. And if you can’t make it,here’s some pics to tide you over until next year. Aloha!
So it’s time for St Patrick’s day again. I tried to find some mixes,but there isn’t much out there. There are drinks that are green,but not many dedicated to this holiday,and most of them aren’t very good. I was able to find one that worked:
Mix #281 Patrick’s Pina
2oz Irish whisky 2oz pineapple juice 1oz orange juice 1/2oz cream of coconut 1/4oz lime juice 1/4oz simple syrup
Blend with ice until slushy and pour into black footed pilsner glass.
From Trader Vic’s comes a St Patty’s Pina Colada. It basically tastes like a Pina Colada except with whisky instead of rum. Try it if you’d like a tropical whisky drink.
Here’s a fun fact,do you know what holiday also falls on March 17th? The ancient Roman festival of Liberalia. This was in honor of Liber Pater,the god of fertility,and his consort Libera. In rustic areas,a procession featuring a large phallus was carried throughout the countryside to bring the blessings of fertility to the land and people,and to protect the crops. At the end of the parade,a ‘virtuous and respected’ matron would place a wreath upon the phallus. Then they would have a coming-of-age feast for Roman boys entering adulthood.
So what does this have to do with Tiki? Well first it was celebrated by drinking,so I’m down for that. Second,it’s where Liber & Co got the inspiration for their name from. And since they make syrups used in Tiki mixes,that’s good enough for me. So let’s celebrate Liberalia everybody!
Mix #282 Cesar’s Rum Punch
2oz Rhum Barbancourt 8yr rum 2oz lime juice 1oz grenadine 1/4oz simple syrup 3 dashes Angostura bitters
Shake with ice and pour into Collins glass.
Ok,so the Cesar this was named for wasn’t the Roman emperor Caesar,but the name’s close enough. And we have our Tiki tie-in because Joseph Cesar served this classic in the 1930s at the Hotel Oloffson in Port-au-Prince,Haiti. This is a very interesting drink in that it’s just like Sweet Tarts candy;it starts out with a sweet grenadine flavor,then you get the tart lime. What’s impressive is that it holds this sweet/tart flavor through the whole drink. Definitely give this one a try and be sure to use Rhum Barbancourt since this drink was created in Haiti with this rum.
Mix #283 Tantric Moped
1.5oz dark aged Barbados rum 1/2oz pineapple rum 1/2oz Amaro di Angostura* 1/2oz velvet falernum 1/2oz cinnamon syrup 1/2oz lime juice
Shake with ice and pour into tall glass.
*I made my own with 50:50 Angostura bitters and simple syrup.
Created by bartender Jim Freeman,this sounded good and the name went right along with this festival. A nice drink with spice and cinnamon burn,I actually didn’t taste any of the pineapple rum,but liked it anyway. Hey,rule #2 in effect,and if you use Dr Bird’s 114 proof pineapple rum,you won’t care.
So wear green or parade around with a phallic symbol. Whatever works for you,there’s a cocktail that’ll make it even more fun. Enjoy!
“Everywhere else, it’s just Tuesday.” It that time of year again mes amis,and I got l’agniappe for ya cher. While Mardi Gras isn’t really Tiki,it is a big party featuring drinks made with rum,avoir donc c’est!
First up is the Rum Runner,a traditional Mardi Gras libation. The story goes that it was created in the early ‘70’s by John Elber,manager of the Holiday Isle Tiki Bar(which became the Tiki Bar at Postcard Inn,and is now the Three Waters Resort & Marina) when he was clearing out old bottles,and decided to use the contents to make a drink. And a legendary cocktail was born. But long before this(possibly before John was born) there was a much different Rum Runner in the classic 1937 manual,Famous New Orleans Drinks and How to Mix’Em. If you remember from last year(and if you remember last year you obviously didn’t have enough Hurricanes)this is the same tome I got Tangipahoa Planter’s Punch and the Jean Laffite Cocktail from. So let’s start with a blast from the past:
Mix #277 1937 Rum Runner
1.5oz dark rum 2oz pineapple juice 1/2oz lime juice 1/4oz simple syrup 1 dash Peychaud’s bitters
Shake with ice and pour into glass.
This came out a bit tart,if I were to do it again,I’d up the simple,maybe even use Demerara syrup(and maybe rum). The original recipe was in jiggers,ponies,and spoons,so I translated it into contemporary measurements that your Diffords jigger will measure. If you’re into tart drinks or daiquiri riffs,I think you’ll like it.
Now as I said,the Rum Runner is a classic drink,but that also means there are numerous versions,many not all that good. But don’ worry cher,your Uncle Giltron won’t let you waste your rum. I tried seven different recipes to bring you one that is good enough to serve your friends in your home Tiki bar:
Mix #278 Rum Runner
3/4oz 151 Demerara rum 1.5oz lime juice 7/8oz blackberry brandy 7/8oz creme de banana 7/8oz grenadine
Blend or shake with ice and pour into pint glass or Tiki mug.
This was hands down the best of the bunch,and good enough for me to add to my regular roster. If your jigger doesn’t do eighths,just measure out 25ml,or just use a full ounce. This is a sweet drink,but you can still taste all the ingredients. And don’t be scared off by the 151,the three quarters of an ounce won’t do too much damage.
Mix #279 The Curse of Jean Lafitte
1.5oz aged Barbados rum* 1/2oz overproof Jamaican white rum* 1/2oz overproof Demerara rum* 1oz cognac 1oz falernum 1oz lime juice 1oz lemon juice 1oz pineapple juice 1oz fassionola red syrup 1/2oz orgeat 1/4oz Peychaud’s bitters
Shake with ice and pour into drinking vessel.
*I used Plantation Barbados 5yr,Wray & Nephew,and Lemon Hart.
Brian Maxwell once again brings us a delicious concoction that’s sweet with some spice. It was originally intended to be shared,so I cut it in half. Drink the whole thing and you might just find yourself waking up on the sidewalk of Rue Bourbon wearing a bunch of beads. And just to show off his bartending skills,check out this amazing pirate ship garnish he made:
(i wish I was that talented)
Mix #280 Baron Samedi
1.75oz dark rum 3/4oz lime juice 1/4oz cinnamon syrup 1/4oz falernum
Shake with ice,strain into chilled cocktail glass,garnish with a gris-gris.
From the owner of the Big Easy Tiki bar Latitude 29,the one and only Beachbum Berry,comes a daiquiri riff that’s got some cinnamon burn and spice. A bit tart,but I think daiquiri fans will dig it. Just remember to break out the good rum lest the Baron is offended and comes for your soul.
Mix #281 Throws and Maskers
1.5oz Demerara rum 1/2oz Smith & Cross rum 1oz lime juice 1oz falernum 1/2oz passionfruit syrup 2 dashes Peychaud’s bitters 2 dashes Angostura bitters
Shake with ice and double strain into Collins glass with fresh ice.
Certain Disney parks have members-only VIP dining clubs called Club 33. It costs way more than I can afford to be a member(and I bet they wouldn’t let me in with my fez anyway),but you can have a taste of what they serve thanks to your Uncle Giltron’s efforts ferreting out obscure recipes on the web. The original recipe was confirmed by a former Club 33 bartender,but since they use BG Reynolds non-alcoholic falernum,passionfruit juice,and uncommon bitters,I converted it to use more common ingredients. The result has a nice sweet/tart blend with spice and plenty of kick. And if you hold up your pinky while drinking it,you’ll be classy like them there rich folk.
So mix yourself a cocktail,put on your beads,and have yourself a fais do-do.
“Only in New Orleans could one take a snooze in the afternoon, have a cocktail for breakfast, and still be right on time.” — Anne Rice
Meh. Yeah,here we are again,another Valentine’s Day. And your Uncle Giltron is still flying solo. I can’t give you any dating advice,but I can show you some Tiki cocktails that might help. Enjoy!
Shake with ice and double-strain into chilled coupe glass.
*I used Denizen 8yr.
First up is a drink named in honor of legendary silent film actress Mary Pickford. She was so beloved at the time she was dubbed “America’s Sweetheart”. She not only defined the archetype of ingénue,but she was a heck of a businesswoman,co-founding United Artists with other big-name actors. Just the kind of gal you’d take to the alter. This particular recipe is from Smugglers Cove,and is based off the cocktail created in Cuba’s Hotel Nacional where she stayed in the 1920’s while filming a movie with husband Douglas Fairbanks. The original used white rum,but dark rum works well in this. It’s a bit tart,but I would say it’s an improvement over the Hemingway Daiquiri. Daiquiri fans will dig this.
Mix #272 Vicious Virgin(Don Beach)
1oz gold Virgin Islands rum 1/2oz light Puerto Rican rum 1/2oz lime juice 1/4oz falernum 1/4oz simple syrup
Flash blend with ice and pour into Mai Tai glass.
What’s vicious about this virgin? She’s tart. If you like tart you’ll dig this,but I added some agave syrup to finish it. Created by Donn Beach around 1937,it was featured in his book Hawaii Tropical Rum Drinks & Cuisine. With only one and a half ounces of rum it’s low wattage,so it’s a good choice if you’re trying to make a good first impression.
Mix #273 Vicious Virgin #2
3/4oz white rum 3/4oz blanco tequila 1.5oz grapefruit juice 3/4oz lime juice 1/2oz orgeat 1/4oz blue curacao
Shake with ice and strain into chilled coupe glass.
Another tart drink,this one features tequila and comes from the Pago Pago in Tucson,AZ. Not quite as tart as the original,but enough that you should like your sour if you want to try this.
Mix #274 Impatient Virgin
3/4oz Appleton Special gold rum* 3/4oz white Virgin Islands rum 3/4oz lime juice 3/4oz orange juice 1/4oz falernum 1/4oz grenadine 1/2tsp fassionola syrup
Blend with ice and strain into coupe glass.
*I used Bacardi Gran Reserva Diez since the Appleton is discontinued.
The Mai-Kai’s riff on Don’s Vicious Virgin,this is also very tart. I added more fassionola to finish. Another one for tart fans,and the red color is right for Valentine’s.
Mix #275 Dirty Diana
1.5oz Pyrat XO Reserve rum 1.5oz grapefruit juice 3/4oz lime juice 3/4oz agave syrup 1 dash peach bitters
Shake with ice and pour into Collins glass.
So maybe you’re tired of tart virgins and want a gal with some experience who’s got a sweet side? Well this will hit the spot. A nice sweet/citrus blend gives this proper Tiki drink flavor,and it’s light enough to make a good summer drink as well. Dump on a overproof float if you want to get real dirty.
Mix #276 Mai Bloody Valentine
1oz aged Jamaican rum* 1oz aged multi island rum** 1oz blood orange juice 3/4oz lime juice 1/2oz orgeat 1/4oz ginger syrup*** 1 dash Angostura bitters
Shake with ice and pour into Mai Tai glass.
*I used Appleton 12yr. **I used Denizen 8yr. ***Originally 1/2oz.
Finally,we have a proper Valentine red drink from master mixer Brian Maxwell. The original recipe called for a half ounce of ginger syrup,and while I like gingers,that was way too much for me since all I tasted was the ginger. After halving it I liked it much better. It starts out as a slightly sweet Mai Tai and finishes with a ginger burn on the end. You want to be sure to use blood orange juice so it will turn out right. I even went out and got a juicer to squeeze my own:
(see ladies,I know my way around a kitchen)
So forget that nasty pink champagne and show your special someone you care by making them a proper Tiki drink. And ladies,if you don’t have someone to make you a Valentine’s cocktail,remember I’m still single. Booyakasha!
So here we are. Bet you could use a drink right about now. Well,your Uncle Giltron has been doing some more research into the concoctions known as ‘grogs’. Early in my blog I covered the origins of grog,and now I’ve got some modern grogs that are sure to cure what ails ya’. Enjoy!
Mix #265 Coastal Grog
1.5oz Planteray Stiggins Fancy Pineapple rum 1/2oz Planteray Original Dark rum 2oz pineapple juice 2oz orange juice 1/2oz lime juice 3/4oz coconut water 1/2oz grenadine 1/4oz cream of coconut
Shake well with ice and strain into mug over fresh ice.
From Trader Brandon comes a sweet and citrus-y drink that reminds me of my Corsair Punch,only it’s dominated by coconut. Not a powerful drink,but good for folks who like the sweet drinks.
Mix #266 Trader Vic’s Grog
2oz dark rum 1oz lemon juice 1oz pineapple juice 1oz passionfruit syrup dash of bitters
Shake with crushed ice and pour into tall glass with ice cubes.
From the back of a bottle of TV’s own passionfruit syrup(which I’ve used many times with great success),this is light and sweet and would make a nice summer drink. Also a simple recipe to remember.
Mix #267 Commando Grog
1.5oz Planteray Original Dark rum 1.5oz Planteray OFTD rum 1.5oz grapefruit juice 3/4oz lime juice 1/2oz falernum 1/2oz orgeat 1/2oz cinnamon syrup 1/2oz allspice dram
Flash blend with ice and pour into mug.
Created by TikiCommando Jason Alexander,this is very Zombie-esque in both taste and kick. Sweet and citrus-y with some spice and cinnamon burn on the end,that OFTD will schmack you like a rolled up newspaper. Be careful with this one.
Mix #268 Doomsayer’s Grog
1.5oz Planteray Original Dark rum 1.5oz Planteray OFTD rum 1oz grapefruit juice 1/2oz cinnamon syrup 3/4oz lime juice 1/2oz honey syrup 1/4oz allspice dram 1tsp Don’s Zombie Mix*
Shake with crushed ice and pour into snifter glass.
*Don’s Zombie Mix = equal parts grenadine/falernum/absinthe/dry curacao.
More mayhem from Jason Alexander,this is a complex drink with a lot going on. It’s basically a Zombie riff only sweeter,with some spice and absinthe on the end. And it’s got some kick.
Mix #269 Tabu Tabu Grog
2oz Planteray OFTD rum 3/4oz lime juice 3/4oz grapefruit juice 1/2oz passionfruit syrup 1/2oz honey syrup 1/4oz allspice dram 2 dashes Angostura bitters
Shake with ice and strain into double old fashioned glass with crushed ice.
Created by Marie King of the Tonga Hut,this is another sweet drink with spice on the end. And you will feel the OFTD. If you want sweet and strong,this is your drink.
Mix #270 Jet Grog
1oz Hamilton 151 rum* 1oz Don Q Reserva 7* 1oz Coruba rum 3/4oz lime juice 3/4oz white grapefruit juice** 1/2oz falernum 1/2oz cinnamon syrup 1/2oz honey syrup 10 drops absinthe 10 drops allspice dram 1 dash Angostura bitters
Shake with ice and pour into mug.
*I used Lemon Hart 151 and Bacardi Gran Reserva Diez. **I used pink.
Nathan Robinson gives us a complex drink with legit Zombie kick. Sweet,with some spice and light cinnamon burn and absinthe on the end. Basically a sweet Zombie. Be careful with this one folks.
So mix yourself a grog,put on some Tiki music,and let the rum do its work. And should you have a bit too much grog,well,Uncle Giltron found an infographic that might help. Booyakasha.
Yuzu is a citrus fruit that kinda tastes like a mix between lemon,orange,and grapefruit. Pierre Ferrand created a special edition curacao with it,and I played with it a bit,using it in my Yellowbeard Grog. In a mixed drink it gives a “brighter” and “sharper” taste than orange curacao(best I can describe it). Now I’ve found a pair of Tiki recipes that use yuzu,so I can do a proper posting on it. Enjoy!
Mix #263 Yuzu Daiquiri
1oz light rum 1.5oz Pierre Ferrand Yuzu Curacao 1oz orange juice 1/2oz lime juice
Shake with ice and pour into coup glass.
Posted by Kevin Crossman on Facebook,I believe it was created by Jason Alexander. Very citrus-y and tart. A bit too much for my taste,but if you like tart give it a shot.
Mix #264 Marguerite
3/4oz Citadelle gin 3/4oz Pierre Ferrand 1840* 3/4oz Pierre Ferrand Yuzu Curacao 3/4oz lemon juice 1/2oz simple syrup
Shake with ice and double strain into coup glass.
*I used brandy.
Not to be confused with the martini riff of the same name,bartender Max Karlin’s drink is very daiquiri like. It’s tart(but not too tart),citrus-y,and gives a gin finish. If you like gin drinks you should give this a try. Also good for daiquiri fans who want to try something a little different.
So if you want to do some mixing exploration,pick up a bottle of yuzu curacao and play around with it. Makes for a nice Mei Tai.
Hauʻoli makahiki hou! Your Uncle Giltron is back for another year of fun and frivolity. Now,some of the more jaded of you might think this post has some veiled political message(something about the state of politics in the USA),but I can assure you it is a hundred precent pure Tiki. You see,BG Reynolds has brought back their Clown Sirop! They take orders,and when they reach a certain number,they produce a batch. And your Uncle Giltron just can’t get enough of this magic elixir. Most of the following recipes were created by mixing genius Jason Alexander(the bartender,not the actor),who’s so good at mixing that he can create a winner by putting together ingredients in his head without even tasting them. So without further ado,let’s start clowning around. Enjoy!
Mix #255 Barnum & Bailey’s Planter’s Punch
1.5oz aged Jamaican rum 1/2oz overproof rum 1oz lemon juice 3/4oz circus peanut syrup 1/4oz Don’s spices #2*
Shake with ice and pour into tall glass while whistling “Entry of the Gladiators”.
*Don’s Spices #2 = 1:1 vanilla syrup and pimento dram
A complex drink,sweet with a bit of spice,you can taste all ingredients. The overproof gives it kick. Very nice.
Mix #256 Big Top Mai Tai
2.5oz Plantation Xaymaca rum 1.5oz lemon juice 1oz circus peanut syrup 1/2oz passionfruit syrup 1/2oz orgeat
Shake with ice and pour into Mai Tai glass.
Very sweet and fruity,almost touristy,but still a proper Tiki drink. Two and a half ounces of rum give it decent kick. If you like sweet you’ll love this.
Shake everything except seltzer with ice and pour into glass. Top with seltzer.
A Singapore Sling riff,this is sweet with the gin coming forward. Sling and Saturn fans will love this.
Mix #258 Clown’s Own Punch
1.5oz dark Jamaican rum 1oz light rum 1oz lemon juice 1oz circus peanut syrup 1oz soda water
Shake with ice and pour into a pilsner glass.
This is rum forward with a clown aftertaste. You’ll want to use good rum for this since you’ll really be able to taste it. An excellent drink for someone who doesn’t think they’d like clown sirop.
Mix #259 Not my Circus, Not My Monkey’s
1oz Plantation OFTD rum 3/4oz Plantation Xaymaca rum 3/4oz Plantation Original Dark rum 1.5oz lime juice 1oz circus peanut syrup 3/4oz Don’s Mix* 1/4oz Luxardo Maraschino liqueur 1tsp Don’s Zombie Mix** 2 dashes Angostura bitters
*Don’s Mix = 2:1 white grapefruit juice to cinnamon syrup **Don’s Zombie Mix = equal parts grenadine/falernum/absinthe/dry curacao
Our final Jason Alexander drink is a very complex one;there’s all sorts of flavors running around in here. Sweet,citrus,cinnamon,the bite of Luxardo,and a touch of absinthe. It’s got some kick too. A serious Tiki drink to showcase a silly sirop.
Mix #260 Chimp Cocktail
2oz Ultimate Mai Tai blend* or blended Navy rum 1oz lime juice 1/2oz circus peanut syrup 1/2oz banana liqueur
Shake with ice and pour into Mai Tai glass.
*UMT blend is 1/2oz each of Appleton 12yr,Smith & Cross,Plantation Xaymaca,and OFTD.
From Kevin Crossman comes a Mai Tai riff with a nice sweet/tart blend. Like Clown Punch,you can really taste the rum. I used the UMT blend,but Hamilton Navy Grog Blend or Plantation Mister Fogg would both work well. Has a good kick either way. A tasty riff on a classic.
Mix #261 Hurriclown
1.5oz dark Jamaican rum 1/2oz overproof Demerara rum 1oz lemon juice 3/4oz circus peanut syrup 1/3oz(10ml) passionfruit syrup
Shake with ice and pour into Mai Tai glass.
Another Crossman recipe,this may be my new favorite clown drink. It has a nice sweet/citrus balance with some funk from the rum. I used Appleton 12yr for the dark,but both Plantation OFTD and Lemon Hart 151 are good for the overproof,depending on whether you want this to be high octane or jet fuel. This is going in my regular roster.
Mix #262 A Clown Got Us Into This
1.5oz light rum 1/2oz overproof Jamaican rum 1.5oz lime juice 1/2oz banana liqueur 3/4oz circus peanut syrup 1/8oz grenadine 2 dashes orange bitters
Shake with ice and pour into Mai Tai glass.
From Rodney Stanton of the South SF Bay Ohana online meetup,this has rum on nose and is sweet with a grenadine and clown finish. The lime keeps it from being too sweet,so it’s a nice balanced drink.
So sit back,have a cocktail,and watch the clowns. Booyakasha!
Fill a Collins glass halfway with crushed ice,add ingredients,and swizzle. Top with more ice,mint sprigs,and grated mace.
(Mace is a spice similar to nutmeg,but more spicey than sweet. I don’t have any,so I went without,and was still very happy with the drink.)
Sweet and funky with an absinthe finish,this’ll knock the reindeer off your roof with an ounce and a half of 151. Put a double out for Santa and yours will be the last house he stops at.
So I’m signing off until the New Year. In the meantime,here’s a Xmas message from Elvira. See ya in 2025 folks!
3/4oz aged Puerto Rican rum 3/4oz aged Jamaican rum 3/4oz 151 Demerara rum 3/4oz lime juice 3/4oz pineapple juice 1/2oz passionfruit syrup 1/2oz grenadine 1/4oz vanilla syrup 1/4oz allspice dram
Shake with ice and pour into pearl diver glass. Top with Xmas present candies,powdered sugar,and grated nutmeg.
Another winner from Brian Maxwell,this is a sweet drink with spice on the end and good kick. I would almost call it tourist-y,but then so is my Corsair Punch,so who am I to judge. A good drink for non-Tiki guests at your party.
Mix #253 Christmas at Sea
2oz spiced rum 1/2oz lime juice 1/2oz pineapple juice 1/2oz falernum pinch of sea salt*
Shake with ice and strain into Collins glass with fresh ice.
From the Snake Oil Cocktail Company comes a drink with a sweet/tart blend that mixes citrus and spice. I mixed it twice,once with salt and once without. I’d leave the salt out unless you like a salty aftertaste. Otherwise it’s a nice festive cocktail.
So kick back with your favorite holiday tunes and a Tiki cocktail. Mele Kalikimaka!
Giltron's Mixings 