I had my annual Hallowiki costume party a couple weeks ago. Finally getting to posting some pics. I transform my garage as best I can to a haunted tiki bar complete with a bamboo reed “ceiling” for the garage doors, greenery, skull door cover, jungle sheets to cover the walls, netting, a peacock chair photo-op, tiki umbrella, glass floats, pufferfish, and a ceramic tiki face (gotta include at least one). I had about 22 guests with 3 original drinks that were batched between two bottles each: booze/syrups and juices. See below for the recipes. I can answer any questions about how to make syrups as well.

Green Inferno
• 2 dash peach bitters
• 1 dash Chartreuse Vegetal de Grande
• 1 oz pineapple juice
• 3/4 oz pineapple juice acid adjusted to lime
• 1 oz honeydew juice
• 1/2 oz cucumber mint syrup
• 1/4 oz Mathilde Peche
• 1 oz Roku Gin
• 1 oz Mizu Lemongrass Shochu

Shake with ice cubes. Strain over one large rock. Top with cucumber air

2-4-5 Trioxin Barrel
• 1 dash Angostura bitters
• 1/2 oz lime juice
• 1/2 oz orange juice
• 1/2 oz pineapple juice
• 1/2 oz grapefruit juice
• 1/2 oz fassionola (banana, mango, pineapple, watermelon, kiwi)
• 1/2 oz Calamansi honey
• 1/4 oz passion fruit syrup
• 1/4 oz homemade falernum
• 1/2 oz Novo Fogo Passionfruit
• 1/2 oz Chairman's Reserve
• 1/2 oz Rum Fire
• 1/2 oz Paranubes
• 1/2 oz Holmes Cay Fiji

Flash blend with 1 cup of pebble ice. Dirty dump and top with more pebble.

Never Sleep Again
• 3/4 oz cold brew
• 3/4 oz instant coffee infused cream of coconut
• 3/4 oz macadamia orgeat syrup
• 1/2 oz Giffard Banana
• 1/2 oz Sailor Jerry
• 1/2 oz Whaler's Dark Rum
• 1/2 oz Koloa Coffee Rum

Flash blend with 1 cup of pebble ice. Dirty dump and top with more pebble.

"Design your own swizzle sticks, made to order on our own machines. Pick a sculpted topper (a Moai, a tiki mask, a pufferfish, a sea turtle, a volcano and more), choose your color, then run your bar's name, your home bar or a party date right down the stick. Prefer the classic vintage look? Go flat and add your own text and art."

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But be sure to note the fine print at the bottom:

"Novelty garnish only. Custom swizzles are decorative and not intended for immersion in beverages. This notice rides with every order confirmation and ships as an insert."

https://bgreynolds.com/pages/swizzle-foundry

Finally had a chance to make our way down to see Jason Alexander's (Devils Reef - Tacoma, WA) new venture at Chautauqua Resort in Long Beach, WA. Having built several bars over the years, Jason's signature attention to detail and immersive theming are on full display here. The dark, moody atmosphere perfectly complements the Lovecraftian inspiration, with a towering tiki Cthulhu keeping watch over the main dining area.

We enjoyed several beverages throughout the evening along with some great food.

Beverages

• Pours of Planteray Devils Reef (pot still) and Planteray Dark Harbour (column still). Both are aged Fijian rums and were fantastic. It was especially fun sampling them side by side and comparing the different distillation styles.
• Eighth Locke: Lime, passion fruit, orgeat, eucalyptus, clove, cinnamon, allspice gin, and overproof rum.
• Sirius: Bitters, absinthe, citrus, baking spices, coffee amaro, and Stiggins' Pineapple Rum.
• Gunpoudre Douce Grogg: Lime, grapefruit, sweet spice blend, gunpowder tea, and dark & overproof rums.
• Fogg Bound in a Far Harbour: Noted as a mystery cocktail, and unsurprisingly, it was delicious.
• Experimental secret drink: The mad scientist was working on some clarification and shared a little glimpse of that with us.

Food: Garlic bread, curry chicken skewers, and a loco moco (not pictured). All perfect soakage for the drinkage. Robyn is the queen of the kitchen here, so no surprises on that front.

A lovely evening all around. The resort itself is quaint and full of character, with beach access directly behind. Between the setting, the cocktails, and great hospitality (shout out to Becca who was manning (lady-ing?) the bar for the night as well!), it's well worth the trip down to Long Beach!

Hey guys,

Thought you might get a kick out of this. I had a flash of insight this evening and realized a standard muddler could be pretty easily converted into an Easter Island moai with his big red pukao. A few hours later, and voila. Maybe I'm not the first - it seems kind of obvious in retrospect - but I didn't bother to check, so I'm taking all the credit. 🙃

Thanks for looking!

I planted a dwarf Duncan White Grapefruit tree in April '25 and it currently has its first harvest starting to ripen. I'm guessing they'll be ripe in the next 60+ days. I homebrew so I'm planning on using the zest in some beers, and the juice will be used for Tiki cocktails. So far we've only ever used bottled white grapefruit as it's been hard to find any fresh white grapefruit in stores. From Total Tiki, we've made Aku-Aku Lapu, Ancient Mariner, Mara-Amu, and the 1964 Zombie. I'd love to hear everyone's must try Tiki cocktails incorporating white grapefruit juice. Thanks!

What is in a name? 37.5% ABV

https://www.reddit.com/r/Tiki/s/7zdMdAmkcF

Was fortune enough to find a piece I wanted within a reasonable distance. Unfortunately the seller didn’t disclose this crack, and I was too impressed seeing the piece in person to look it over well (lesson learned)

Upon inspection, The table column has a split making the table top pretty crooked, however the table is super sturdy, not a lot of flex if any. So it’s more Jank than Broken. Other than being pretty bummed and feeling foolish I’m wondering if it’s worth pursuing a fix. Or just leave it and move on. I’d guess one or more members on this sub have encountered split wood on a Witco so looking for feedback. If this was ikea furniture I would have already sunk multiple GRKs into it and called it a day, but unfortunately I paid too much for this piece to defile it without attempting to ask someone who may know better.

TL;DR: my Witco acquisition has a split and I’m wondering if it’s something that can be or would be worth fixing so my mai tai doesn’t slide off.

Aloha gang! I’m heading out to Boise in November for work and will have some free time. I see The Reef seems to be the only traditional-ish option left but also love a place with a great rum selection.

I have my own home bar in Sacramento and would love to meet up with others who might have home bars as well.

Mahalo! 🤙🏼🗿🍹

Hey all - I've been tasked with coming up with a punch for a family event this coming weekend - but it's been harder than I was expecting it to be.

The punch ideally:

• can be mixed ahed of time, and drank without alcohol for those that can't/don't
• doesnt need shaking or blending (were traveling to an airbnb to meet and dont know what we're gonna have on hand)
• Doesnt include complex or homemade ingredients or too many ingredients
• All the ingredients can be snagged at Total Wine
• is good!

Currently my plan is:

• planters punch (kinda boring without booze)
  • was gonna provide lakewood pineapple and harmless harvest coconut water alongside for folks to add who arent drinking
• was also gonna pickup stuff for maitais so i can do punch/mai tai/daquiri
• but these arent all that different from one another at the end of the day

This is obviously a tall order but curious what yall would do

Just saw the announcement on their Instagram. I finally made it there last weekend not realizing they were on the brink. Glad I got to check it out before they said goodbye, but it’s such a bummer as it was a really cool spot.

HAZE OF THE RUM: Another rework of a previous recipe of mine. Just a couple of incremental changes, but they paid off big, so I deemed it worth a new post.

I swapped demerara syrup for cinnamon demerara syrup, and Angostura bitters for Elemakule Tiki bitters. What a difference!

1 oz Planteray O.F.T.D. rum

1/2 oz Smith and Cross rum

1/2 oz Worthy Park 109 rum

1 oz Amaro di Angostura

1 oz lime juice (fresh squeezed)

1 1/2 oz pineapple juice (Nature's Nectar)

3/4 oz cinnamon demerara syrup (homemade)

5 drops 4:1 saline solution (homemade)

1 dash orange bitters ("Feegan's")

2 dashes Elemakule Tiki bitters

Flash blend* (or shake) with crushed or pebble ice and open pour into a large snifter. Top with more crushed or pebble ice. Garnish with pineapple fronds and a mint bouquet.

* Flash blending isn't using a blender. It's using a Hamilton-Beach spindle mixer (milkshake machine) for 5-8 seconds. If you don't have one, you can just use a Boston shaker for 12-15 seconds.

#tiki #tikicocktails #tikimixology #drinkstagram #rumcocktails #rixology

I’m planning a Tiki themed wedding in our backyard! I would love decorating and DIY advice, party ideas, anything you think would be helpful! Leaning more towards Fiji mermaid/creepy Tiki, not so much “tasteful tropical wedding” but accepting all advice!

Started hanging things up proper, rather than just a pile on the desk.

Some from travels some from local artists, some not pictured .

I had a mai tai recently at a bar that simply blew me away. It was super rich, tasted like it had a ton of age on it, but was also very orange-forward.

The bartender wouldn't tell me everything they did, but he did say the following:

• They use a commercially available orgeat that's very marzipan-forward. I asked if it was Liber & Co and he just smiled. Think that might be one part.
• I asked about the orange liqueur and he said to use something brandy or cognac-based. I make my home mai tais with PF - i bet Gran Marnier could help here.
• For rums, he said to use something with plenty of age.

Any other advice on getting that super rich mai tai flavor?

Run for your life, it’s the Pumpkin Eater!! A wicked and rich blend of Demerara and Jamaican potstill rum with spiced tea, bright citrus, pumpkin, and black walnut.

PUMPKIN EATER

• 1 oz - El Dorado 8
• 1 oz - Hamilton Potstill Black
• 1/4 oz - velvet falernum (John D Taylor)
• 1 oz - pumpkin spice rooibos tea*
• 3/4 oz - orange juice
• 1/2 oz - lemon juice
• 1/2 oz - Réal pumpkin infused syrup
• 2 dashes Fee Brothers black walnut bitters
• 6 drops saline solution (20%)

Combine ingredients and flash blend with 4 oz pebble ice for 6-8 seconds. Open pour into a footed glass and top with additional pebble ice to fill. Garnish with a banana leaf and a dried orange wheel.

*Pumpkin Spice Rooibos Tea - Brew 3 Trader Joe’s pumpkin spice rooibos tea bags with 8 oz boiling water for 5 minutes. Remove tea bags and allow to cool completely before bottling.

— @ Tiki.Moderne

Hey there, I'm going to be in OC three days this week and want to stop into Strong Water if I can -- but already realizing I'm late to snag even a weekday reservation... So let's say, on a Tuesday, if I'm solo and one of the first people in line at 4-5p before they open, is there a good chance I'll be able to sit inside or at the bar? What typically happens if you wait -- do you get put on a list? If you do get put on a list, do you ned so stay in line or can you wander around? I'm open to walking around and finding dinner, etc. while I wait... I just don't want to sit outside and would likely just come back another time if that was the only option.

(I did try to call and no one picked up)

IF I do get in and want a couple drinks... what do you recommend?

I make ultimate Mai Tais at home, and while I'm tempted to compare to the pros, I want some drinks I don't normally get the chance to try.

I'd love a great classic -- torn between a Three Dots and a Pearl Diver. Either a stand out at Strong Water?

And I already know I'll want something in the space/allspice/cinnamon-grapefruit kind of realm -- so maybe something like a zombie, navy grog, jet pilot, etc... Any reccs at Strong Water specifically? I know they're known for their Zombie King, which appears to be a zombie riff?

I appreciate your guidance!

Cheers.

Here are tonight's chioces... I'll be starting with Dracula's Blood

Any recipe recommendations for either of these? I'm always looking for ways to get creative with pineapple rum.

Did a batch of cinnamon syrup for other purposes, then realized I finally had the right rums to try my first Jet Pilot (Demerara 151 is hard to find in Italy). Went with the SC recipe and holy everything, this thing is unbelievable. It's so bold in its flavors, it kicks like a mule, it runs the entire gamut from bright falernum and lime juice to spicy cinnamon and grapefruit to end on Angostura, anise and rummy caramel and wood. This might be my favorite Tiki drink ever, it's like a 3 Dots and a Dash squared up. Masterpiece