Last week I did a Donn Beach classic,and this week I decided to keep rollin’ with tha Donn by making another Beachcomber drink,the Nui Nui. Created in Hollywood around 1937,it was originally named the Pupule. But Donn later changed the name(after playing with the proportions) in 1953 when it was added to the menu of the Mandalay Bar in The Colonel’s Plantation Beefsteak and Coffee House at the International Marketplace in Waikiki,HI. This was an interesting place where you picked your steak out from a butcher’s case and they would cook it and bring it to your table. Fun fact,the Elvis movie Paradise, Hawaiian Style had recreated the restaurant for a dining scene,and an actual former Donn employee,Lean Lontoc,was the waiter serving Elvis his steak. Pupule is Hawaiian for “to make insane or act crazy” and nui means “big/large/greatest”,so the second name is probably better as this isn’t a strong drink,but it is tasty. Enjoy!
Mix #212 Nui Nui
2oz dark rum 1/2oz lime juice 1/2oz orange juice 1/4oz cinnamon syrup 1/4oz Donn’s Spices #2* 1 dash Angostura bitters
Shake with ice and strain into glass with fresh ice. Can also be blended.
*1:1 vanilla syrup and allspice dram
Depending on who you ask,this drink can be shaken or blended. I decided to shake it. It’s a spicy drink with lots of cinnamon burn and just a touch of vanilla on the end. Pretty good,but next time I think I’ll double the Spices #2 just to counteract the cinnamon. The rum used can also be Jamaican dark or Virgin Islands amber,depending on the source. I used Appleton 12yr and it worked quite well. Feel free to use the rum,proportions,and mixing method you prefer to tune this the way you like it.
Remember folks,if you can’t get to paradise,the Donn will bring it to you. Aloha.
Ernest Raymond Gantt. Sound familiar? No? How about Donn Beach? Yep,that’s him. Donn changed his name when he started his Beachcomber chain of restaurants. Now I make mention of this because ol’ Donn wasn’t the only “Beachcomber” out there. Turns out there were a few scoundrels who tried to straight up rip him off by opening their own places called ‘Beachcomber’ and even ripped off the name of his classic Zombie drink. I learned all about this recently while reading Kevin Quigley’s excellent book,New England Tiki. I highly recommend reading it as it gives the full story along with a lot of other fascinating Tiki stuff.
Now bringing this back to mixing,ol’ Donn had a drink called Montego Bay. Thing is,if you search for this online,many of the results you’ll find will be for drinks that have the same name,but are totally different(and not as good). Many use spiced rum(with one using light rum),different juices,and it may even contain ginger ale or creme de banana. But don’t worry,Uncle Giltron won’t let you waste your rum,I’ve got the proper Donn Beach recipe,as sussed out by our friend Beachbum Berry. And as with most of his drinks,the Donn knew what he was doing. Enjoy!
Mix #210 Montego Bay
1.5oz dark Jamaican rum 1/2oz lime juice 1/2oz grapefruit juice 1/2oz honey syrup 1/4tsp allspice dram* 1 dash Angostura bitters 6 drops absinthe 3oz crushed ice
Blend everything for 5 seconds and pour into sour glass.
*About 1ml or 20-25 drops.
A classic Donn drink with lots of flavor. It starts with honey in the front,then a touch of spice,with some absinthe to finish. Complex and flavorful,use good rum because you’ll taste it. Very nice.
And wouldn’t you know,but ol’ Trader Vic(AKA,Victor Jules Bergeron, Jr),also had a drink of the same name:
Mix #211 Montego Bay Cocktail
1oz Rhum Negrita rum* juice of ½ a lime** 1 dash triple sec*** 1 dash rock candy syrup*** 1 dash Angostura bitters
Shake with ice and strain into chilled stemmed cocktail glass.
*I used Coruba. **I used 1/2oz. ***I used 5ml = dash.
From the 1972 edition of Trader Vic’s Bartender’s Guide,this is a very different drink from Donn’s. It’s very tart and close to a daiquiri or traditional sailor grog. Now the measurement ‘dash’ has changed a bit over the years,so I decided to go with five milliliters as it seemed about right for this. Rock candy syrup is double-sweet so I actually used ten milliliters of regular simple. The original recipe called for Rhum Negrita,which is very dark and considered a ‘cooking’ rum,so I subbed in Coruba which is a nice very dark rum I’ve enjoyed in the past. I’d also like to note that for some reason Difford’s Guide chose to use Rhum Clement Blanc,which is a white agricole,and very different(and no idea why they would do this). So if you want to try a different daiquiri,just pick a fav rum and give this a try. You can also do like Difford’s and play with upping the other ingredients to your personal tastes.
Well,that’s all for this week folks. Keep checking in for more mixings. Aloha!
So back in Feb I did a post on the classic Trader Vic drink the Fogcutter. It was very sour. I’ve read plenty of postings from folks who were in agreement with me on this,so I decided to ‘fix’ it. Presented for your approval,the Fogweaver(named for a band I like). Enjoy.
Mix #209 The Fogweaver
1.5oz light rum 1/2oz sloe gin 1/2oz VSOP brandy 2oz tangerine juice 1oz lime juice 1/2oz orgeat 1/2oz oloroso sherry.
Shake everything except sherry with ice and pour into glass. Float sherry on top.
Every bit as potent as the original,but more balanced. I think the Trader would’ve approved.
Well,we’re halfway through Sharkfest,but there’s still plenty more to watch. And plenty more sharky Tiki drinks to mix up. Enjoy!
Mix #206 Luau Room Shark Tooth
1.5oz Tanduay rum* 1/2oz sloe gin 1oz lemon juice 1oz passionfruit syrup 1-2oz club soda
Shake everything except soda and pour into Mai Tai glass. Top with soda.
*I used Coruba.
This is the recipe used in the Luau Room bar of the Hotel del Coronado in the 1950’s and 60’s. It’s light and sweet with a gin finish. An excellent summer drink.
I finally picked up some sloe gin which is much sweeter than other gins,and now I’ll have to go back over some of my mixings that were supposed to use it and redo them. It really changes the character of the drink,so if a recipe calls for it instead of regular gin,you should use the correct stuff. It’s also not bad to make a gin ‘n tonic.
Mix #207 Mai-Kai Shark Bite
1oz Plantation 5yr Barbados rum 1oz Appleton Estate 12yr rum 1/2oz lime juice 1/oz pineapple juice 1/2oz rich(2:1) simple syrup 1/8oz cinnamon syrup
Rinse a rocks glass with water and freeze to create an ice shell. Shake everything except Appleton with ice until frothy. Add crushed ice to glass and strain mix in. Serve Appleton on side and pour in as a float.
Ok,so I just shook everything with ice and put it in a glass,and it turned out just fine. This is the Mai-Kai’s take on the Shark Bite. It’s got a sweet/tart blend with just of touch of cinnamon on the end. A nice drink,but it really didn’t stand out enough to me to put it in regular rotation.
Mix #208 Blue Water White Death
2oz silver tequila 3/4oz Cointreau 3/4oz blue curacao 1/2oz lime juice 1/2oz simple syrup few drops grenadine
Shake everything except grenadine with ice and pour into Mai Tai glass. Add a few drops of grenadine to look like blood in the water.
So I found a recipe going around the internet for a ‘shark attack margarita’. It was a kitschy drink where you pour grenadine into way too much sweet and sour mix from a plastic shark. I tweaked the recipe and it started out ok until the grenadine kicked in,then it turned out almost undrinkable. Now,there was a ’70’s movie called ‘Blue Water,White Death’ that was supposed to be a great white shark documentary,and that was also a hot mess. So I decided to fix this drink and name it after the movie to try and redeem both. The drink is a pretty bright turquoise with the grenadine giving it the ‘blood in the water’ look,and the tequila gives it plenty of bite. It’s very tequila forward,so use the good stuff(I used 1800) with a light taste that goes back and forth between tart and sweet. Only use about six to eight drops of grenadine;too much and it will overwhelm the drink and make it too sweet. And remember the old reel,“one tequila,two tequila,three tequila,floor”;this drink will sneak up and bite you like a great white hitting a seal.
So enjoy Sharkfest folks,and have fun at the beach.
Just when you thought it was safe to go back in the water….
So the bad news is the weather in DC is in the 90’s with humidity in the stupids,which means I’m not leaving my apt on my days off. The good news is it’s time for National Geographic’s Sharkfest again,so I’ve got plenty of TV to watch! And of course I need a cocktail to sip while sitting on the couch,so I give you more shark-themed Tiki Drinks. Enjoy!
Last year I did a drink called the Shark Bite,which really wasn’t that great. Blood in the Water is a riff on the Shark Bite,and the recipes I found didn’t sound any better,so I decided to play with it. The result:
Mix #202 Giltron’s Blood in the Water
1oz light overproof rum* 1/2oz Cherry Heering 1/2oz blue curacao 1/4oz lime juice 1/4oz lemon juice 1/2oz simple syrup
Shake everything except Heering with ice and pour into double old fashioned glass. Drizzle Heering on top.
*I used Wray & Nephew.
My riff is a bit tart,but not too sour,and the overproof gives it the bite you want in a shark-themed drink. Much better than last year’s mixing. It has the bloody water look to it until the Heering mixes in,so if you’re picky about how your drink looks,use a mug.
Mix #203 Quint’s Grog
1oz light rum 1oz dark rum 1oz Demerara rum 1oz honey syrup 3/4oz lime juice 3/4oz grapefruit juice 3/4oz grapefruit flavored club soda
Shake everything but soda with ice and pour into mug. Top with soda.
From Trader Brandon comes a Navy Grog riff. Okay,technically all he did was swap in flavored club soda,but Jaws was a good movie and Quint was cool so here it is. Tastes just like a regular Navy Grog but the grapefruit comes forward more. And it’s got plenty of bite.
Mix #204 Don’s Shark Tooth
1oz gold rum 1/2oz lime juice 1/2oz pineapple juice 2tsp simple syrup 1tsp syrup from Maraschino cherries* 1oz dark Jamaican rum
Blend everything except dark rum with ice and pour into glass. Float dark rum just before drinking.
*I used Cherry Heering.
Last year I mentioned that Don Beach had his own version of the Shark Tooth,and this is it. It has a nice sweet/tart balance with a cherry finish. Another Don classic.
Mix #205 WP’s Shark Tooth
1oz Plantation 5yr Barbados rum 1oz Appleton Estate 12yr rum 1/2oz lime juice 1/2oz pineapple juice 1/2oz cinnamon syrup 1/4oz Maraschino liqueur* 1/2oz 151 Demerara rum
Shake everything except 151 with ice and pour into Mai Tai glass. Float 151 on top.
*I used Cherry Heering.
From Facebook comes Wayne Philipp’s riff on the Shark Tooth. Very cinnamon-y with some tart and plenty of bite. I used Heering,proper Maraschino would’ve made it a bit sweeter. I good strong drink for cinnamon fans.
Mix #206 Tiger Shark
1/2oz gold Puerto Rican rum 1/2oz white Puerto Rican rum 1/2oz 151 Demerara rum 1/2oz lime juice 1/2oz pineapple juice 1/2oz simple syrup
Blend with ice and pour into mug.
From the former 1950’s China Trader of Burbank,CA this is a classic Tiki drink with bite. A bit tart for me,but classic fans will dig it.
So kick back with a cocktail and tune in to Shark Fest,just remember to keep your hands and feet in the boat!
Happy 4th of July folks,I hope you had a good one. This week we’re going to look at the drink I made for the 4th,the Bahama Mama. Some might say it’s tourist,not Tiki,but it can be found in many Tiki bars,and the former Lost Lake of Chicago had their own version,so that counts. The thing about the Bahama Mama is that there really isn’t a singular proper recipe. Unlike the Mai Tai,it can’t be traced to one bartender or bar. Even the origin of the name is hazy. Some say it was named for Caribbean dancer Dottie Lee Anderson whose stage name was Bahama Mama,some say it came from a song by George “King of Goombay” Symonette,a famous Calypso singer.
If you do a deep dive into the ‘net,you’ll find recipes where it’s shaken,blended,or even layered. There’s recipes with and without grenadine,with and without banana liqueur,the juices change,and I found one that calls for coffee liqueur. I even found a posting from a bartender on Reddit who claimed that he just made his from whatever he had behind the bar and proudly proclaimed that he would “go to his grave without learning a proper recipe”. So basically,if you ever order a Mama at a bar,you’ll get what they think it should be(or what the bartender feels like). In order not to waste your rum,I’ve tried a couple recipes that I can recommend,and one that shows you how to spot a bad drink. Enjoy folks.
Mix #201a Elevated Bahama Mama 1
1oz Plantation Xaymaca rum 3/4oz light overproof rum* 1oz pineapple juice 1oz lemon juice 1/2oz cream of coconut 1/2oz pomegranate syrup 1/4oz orange curacao 1/4oz banana liqueur
Shake with five ice cubes for five seconds and strain into glass with ice.
*I used Wray & Nephew Overproof.
From the former Lost Lake bar,this is fruity and sweet with a citrus aftertaste. The overproof also makes it strong. It’s called ‘elevated’ because it was made to be a properly balanced drink that you’d be willing to make again. A bit touristy,but quite good. I wouldn’t be ashamed to serve it in my bar.
Mix #201b Elevated Bahama Mama 2
1oz Appleton 12yr rum 3/4oz Smith & Cross rum 1oz pineapple juice 1oz lemon juice 1/2oz grenadine 1/4oz orange curacao 1/4oz banana liqueur
Shake with ice and pour into glass.
Remember how I said that there wasn’t a single proper recipe? Well the internet can’t even seem to agree with the recipe from Lost Lake. This is another ‘official’ version I found. It’s sweeter than the above because the grenadine comes forward more than the pomegranate syrup did. It has some kick due to the Navy rum,but not as much as the first. Not bad,if you like sweeter drinks give it a try. I do prefer the first one though.
‘The Bahama Mama’
1oz spiced rum 3/4oz coconut rum 3/4oz banana liqueur 2.5oz pineapple juice 1oz orange juice 1-2 Tbsp grenadine
Shake with ice and pour into something.
So you’ll notice that I didn’t number this recipe. That’s because it doesn’t count,this is your lesson in how to spot a bad drink. One to two tablespoons means a half to a full ounce of grenadine. That’s a lot. And that’s all you’ll really taste in this hot mess. It’s way too sweet because there’s almost no sour to balance it(note the lemon in the Elevateds). I also stated ‘coconut rum’ without being specific because the rum specified in the posting I found is something you won’t find in my bar. I’m not the worst of rum snobs,but I’m not mixing with rail. If your bartender serves you this,send it back and/or find another bar. And if they toss on an overproof float,they’re just trying to give you a hangover. You’ve been warned folks.
I hope this has been informative for you. If you just want to get hammered on vacation,then go ahead and order a Mama at the beach bar. If you want something you’ll enjoy,use one of the two numbered recipes above.
And now I’ll close with some good music and a tribute to the Fourth by an American icon. Aloha!
Well,here we are folks,my two hundredth mixing. It’s been a long journey,and I’d just like to pause for a moment to thank my poor liver,which has been by my side(well,actually in my side) through the whole ordeal with nary a complaint(unlike my head,which has complained a few times). For #200 I chose a drink from the famous Tiki-ti,an LA icon since 1961. Established by Ray Buhen,it’s still open and still family owned. If you ever find yourself in the City of Angels,you should definitely make the pilgrimage here.
The drink is the infamous Puka Punch.
I say infamous because not only does it pack a punch,but it was described by a Reddit poster as one of the biggest pains in the butt he’d ever made due to the list of eleven ingredients. Of course this didn’t put off your Uncle Giltron;I’ve survived multiple Zombies and the mighty Boo Loo,and my extensive inventory of mixers includes everything I needed. So without further ado,I present to you my two hundredth mixing. Enjoy!
Mix #200 Puka Punch
2oz light rum 1oz dark rum 1/2oz overproof rum 1oz orange juice 1oz pineapple juice 1/2oz lime juice 3/4oz passionfruit syrup 1/2oz honey syrup 1/2oz simple syrup 1/4oz falernum 2 dashes Angostura bitters
Shake everything except overproof rum with ice and pour into brandy snifter. Float overproof on top.
Very sweet,with honey in the body and a touch of spice in the finish. And with all that rum it’s quite strong. For my rums I used Plantation 3 Star,Coruba,and Plantation OFTD. Lemon Hart 151 would’ve normally been my choice for an overproof float,but I decided to cut my liver and head a break on this one. Like the Boo Loo,this goes down real easy and the rum will sneak up on you if you’re not careful. This is also not a drink you’d want more than one of,as all that rum and sweet will hang you over. But it’s perfect if you’re just sitting on the couch watching old black & white movies and want a nice buzz. It will improve the cheesy old special effects.
Hope you enjoy my bicentennial mixing. I’m sure I can find enough recipes to take this blog to 300,so stay tuned. Mahalo!
Well,here we are. Counting down the last few mixes until I hit number TWO HUNDRED. As I like pirate stuff,these all have a pirate and/or nautical theme. Enjoy!
Created in 2020 by bartender Bryan Crowder in the Ice Plant Bar in St. Augustine,FL,this is sweet and funky with a spice and whiskey aftertaste. The bright red color is also cool. A good drink to try if you’re looking for something a little different.
Mix #197 Captain’s Blood
1.5oz dark Jamaican rum 1oz lime juice 1/3oz honey syrup 1/4oz falernum 2 dashes Angostura bitters
Shake with ice and strain into chilled glass.
Created by Doug Winship(whose blog is down),this is very tart with a bit of sweet and spice at the end. Good if you like tart,but I added some Demerara syrup.
Mix #198 Aquadisiac
2oz gold rum 1oz lemon juice 1/2oz blue curacao 1/2oz orgeat
Shake with ice and pour into glass.
This bright turquoise concoction is from Beachbum Berry. It’s basically a slightly tart Mai Tai. A nice summer drink and also good for folks who like to try Mai Tai riffs.
Mix #199 Deep Blue Sea
1.5oz light rum 1/2oz blue curacao 1/2oz lime juice 1/2oz lemon juice 1/2oz fassionola 1/2oz orgeat 1/4oz allspice
Shake with ice and pour into mug.
So,one of the reasons I didn’t post actual pics of the drink is because it didn’t turn out a pretty color. Despite the blue curacao,the Jonathan English fassionola I used caused it to turn a grape-ish purple. It tasted good with a nice sweet/tart balance and a bit of spice on the end,but this is a drink you want to serve in an opaque mug. Creator Brian Maxwell did this on his blog,but I’ve seen posters on Youtube and Facebook who got a pretty blue color. I think they may have gamed the system somehow. In any case,this is another winner from Brian,just don’t put it in a glass.
Well,that’s 199 down. Next is the big two-o-o. And it’s gonna be a good one. Stay tuned folks. Aloha!
It’s Summer in DC and with the heat and humidity climbing,a cool drink is just what you need. And if there’s some alcohol in it,that’ll just add to the fun. For this installment,I decided to go ‘Tiki adjacent’ with two of the five hottest summer drinks according to local bartenders. They might not be exactly Tiki,but the ingredients and flavors are what you would expect from good drinks at a proper Tiki bar. Enjoy!
Mix #194 Something Blue
2oz blanco tequila 3/4oz lime juice 1/2oz amaretto* 1/4oz blue curacao 1/4oz Demerara syrup black salt
Salt the rim of a glass. Shake all ingredients with ice and pour into glass.
*I used Disaronno.
From bartender Darlin Kulla at The Grill,this margarita riff is very tequila forward and citrus-y tart. I actually added another quarter ounce of Demerara syrup. I also didn’t salt the rim of my glass(not my thing). If you like tequila margaritas,give this a try. The blue color also makes for a cool looking party drink.
Mix #195 MF Zucca
2oz spiced rum 3/4oz passionfruit syrup 1/4oz amaro* 1/4oz lime juice
Shake with plenty of ice and pour into glass.
*I used Aperol.
Created by bartender Danny Gonzalez of Maketto,this is a very interesting drink. It’s bitter on the nose,but very sweet tasting. Very nice. A complex tasting drink you could serve at parties to impress your guests. I used Sugar Hill spiced rum,but it’s no longer available. I look forward to trying this with other spiced rums. I think it would be a good test bed for checking out the taste of a spiced rum in a cocktail. BTW,in case you’re wondering where the drink’s name comes from,the bar uses Rabarbaro Zucca as their amaro.
So Summer heat may be here,but there is relief. Stay cool folks.
Fassionola,also known as passionola,is a sweet syrup used in some Tiki drink recipes. It’s bright red like grenadine,but much more berry flavored. It is a bit rare though,as only a couple companies make it. Part of this has to do with the crazy history of the stuff.
It is believed to have been created around 1916 by a German immigrant named Victor Kremer. He was a druggist,and back then drug stores often contained a soda bar. Victor and his wife created a passionfruit flavored syrup for sodas and ice cream. It was originally called Passiflora,then the name was changed to Passionola. It was made in three colors: red,which was berry flavored,gold,which was passionfruit flavored,and green,which was lime flavored. At the time it was pretty much just used for soda and ice cream,although it and other flavorings were used to make drug cocktails as well(ever wonder where the ‘coke’ in Coca-Cola came from?). Several companies were involved in producing it,but it wasn’t until around 1956 when the Jonathan English Company took up the mantle,and they continue to produce it today. Don Beach is sometimes credited with being involved with passionola,but neither he or Trader Vic used the stuff until much later in the ’60’s and ’70’s. Passionola pretty much was out of the realm of Tiki until that time. It also took a hit in the ’60’s,when it became associated with so-called ‘stag pills’:
(From the upcoming bookFassionola by Martin Lindsay. Doesn’t sound much different from today’s ads,does it?)
Passionola was mentioned by name in the 1963 Congressional report,Frauds and Quackery Affecting the Older Citizen, Hearings Before the Special Committee on Aging, United States Senate. A year later,the US patent office granted a patent for fassionola,which helped disassociate the syrup from the scandal. It was after this Don and Vic started using it in some of their drinks,since now it didn’t have a negative connotation. Today it’s being used more and more as an exotic ingredient in modern Tiki drinks. BG Reynolds makes it in limited batches,so you have to get on their mailing list or check their site to see when it’s available. Jonathan English is still making it,in several flavors,but they don’t sell online. You either have to visit them in person,or search for listings on eBay(which is where I acquired mine). There are also a couple of small batch companies making it,but you’ll have to do some searching for them.
So enough history,let’s get to mixing. Here’s a few Giltron approved recipes I think you’ll like. Enjoy!
Mix #190 Pi-Yi
1oz light Cuban rum* 3.4oz gold Cuban rum* 1oz pineapple juice 1/2oz lime juice 1/2oz passionola red 1tsp honey syrup 1 dash Angostura bitters
Blend with 6oz crushed ice for five seconds and pour into hollowed-out pineapple.
*Since Cuban rum is hard to come by,you can substitute Virgin Islands or Puerto Rican rum.
Created by Donn Beach around 1937,this has a sweet start with a tart finish. No,i didn’t use a hollowed-out pineapple,I’ve done that once already. It’s a nice summer-y drink that’s not too strong.
Mix #191 Cannibal Cooler
3/4oz Plantation 3 Star rum 3/4oz Plantation Original Dark rum 1/2oz Plantation OFTD 1.5oz orange juice 3/4oz lime juice 3/4oz fassionola 1/4oz cinnamon syrup 1.5oz club soda
Flash blend everything except soda. Pour into tall glass,top with soda and stir.
Another Jason Alexander creation,it has a nice sweet/tart blend with citrus and a cinnamon finish with plenty of kick. Another excellent cocktail from the master. (bonus cool points if you saw the movie the pic is from)
Mix #192 Welcome to Georgetown
1.5oz El Dorado 3 1/2oz Lemon Hart 151 1/2oz creme de cacoa 3/4oz fassionola 1/2oz lemon juice
Shake with ice and strain into coupe glass. Add some grated nutmeg to top.
From master mixologist Brian Maxwell ,this is sweet,the fassionola comes forward and the chocolate finishes with some spice from the nutmeg. The 151 gives it kick. A bit of a foo-foo drink but I liked it.
Mix #193 Alucard’s Cup Of Blood
1oz Plantation Isle of Fiji rum 1oz Wray & Nephew overproof rum 1oz pineapple juice 1oz lemon juice 1/2oz falernum 1/2oz fassionola 1 dash Angostura bitters 1 dash absinthe
Blend with crushed ice and pour into Mai Tai glass. Garnish with something spooky.
Created by Facebook user Andrew Campbell,this blood red drink has a nice sweet/tart blend with plenty of funk and plenty of kick. Will definitely bring this back out for Halloween.
Mix #33 Megalodon
1oz Lemon Hart 151 1oz white rum 1.25oz lime juice 1oz agave syrup 1tsp red fassionola
Blend with a cup of ice for 5sec.
Just had to repost this since it’s so good it’s in my regular roster of mixes. Delicious with plenty of kick.
Find a bottle of fassionola and try something new. You can even sub it for grenadine to mix things up. Hipa Hipa,i ke ola!
Giltron's Mixings 