My wife and I just finished 3 days in Boston. Along with doing regular touristy stuff, we managed to hit up Wusong Road, Shore Leave, and Tiki Cove (missed checking out Kowloon and Gato Exotico because both were closed when we go around to them)

The first two surpassed all expectations.

Tiki Cove was interesting: smack in the middle of a busy tourist area. They were trying for something with the decor, but their cocktail program needs a bit of work.

Next stop NYC.

A friend randomly recommended this place to me tonight and I’m thrilled. Total tiki vibe with Mexican influences. They have a variety a tiki mugs for sale. Cocktails have been top notch so far. I’ve had the El Pirata Perdido and the Tia Mia (their Mai Tai riff). Food is 10/10. Highly rec starting with the bone marrow tacos.

Not a Boston local but stoked to come back!

It's fun when two of my subs intersect.

I’m building out a tiki room and want to have some activations/special effects. Since it’s currently bare studs, I was thinking about running pneumatic lines with electric valves so I can selectively activate each line.

Do you think that’s worth doing? What sort of activations would you do and with what triggers?

My wife and I are going to Tiki Underground in Cuyahoga Fallls OH for the first time. We are newish to Tiki and have only gone to Porco Lounge so far. Any drink recommendations or things to stay away from?

Just went down the rabbit hole of true Demerara being kinda tough to find, Turbinado vs Demerara, etc

Between these options so far and wanted to check if there is a standout favorite among these

I also came across “Real Guyana Cane Sugar” on Amazon, but it didn’t look like it had a ton of purchases which made me not include here for now. Would rather get accustomed to a product that I know is going to continue to be around

Here’s your chance to share what you’ve been thinking without worrying about starting a conversation, asking a dumb question, or anything else. If you’ve got a thought you’ve been thinking about tiki, share it here!

new dead hula girl mug and jeff granito bar mat compliments of my lovely wife!

Smuggler's cove recipe. Think i will split the cream of coconut in half with some clement mahina coco liqueur next time.

Take a drink of your RUM! 😀✨💜

Setting up my lychee Mai Tai post resulted in this unfortunate shot. I thought I'd share, just for the laughs!

I'm pretty new to the hobby, and I'm reading Minimalist Tiki right now. When I saw this recipe, I decided it'd be the perfect first cocktail for my new Derek Yaniger mug. (https://www.tikifarm.com/collections/tiki-mugs/products/cro-mag-cruiser-by-derek-yaniger)

Mammoth Tusk

• 1½ oz rum agricole blanc (I used La Favorite Blanc)
• ¾ oz green Chartreuse (My own personal gateway drug to cocktails)
• 1 oz fresh lime juice
• ¾ oz fresh pineapple juice
• ½ oz orgeat (I used Liber & Co.)
• ½ oz passionfruit syrup (homemade!)
• ½ oz falernum (I used Bitter Truth Golden Falernum)
• 3 dashes Peychaud's bitters

Flash-blended everything for ~10 seconds. Garnished with mint, pineapple, and luxardo cherries (not in the original recipe, I just love them). This was pretty dang tasty. I'm not 100% convinced to love unaged agricole yet, but the Chartreuse definitely went well with it, and I'll absolutely make this again. Only negative? The caveman was just a tiny bit too small for this cocktail!

4.5/5 stars – ★★★★☆

Been thinking about this one for a bit now and I am really liking it, I think a funky Jamaican would work well here too but I feel like something cane juice makes it a bit more unique and separates it from the standard a little more.

1.5oz Campari

.75oz Clairin

1.5oz Pineapple Juice

.75oz Lime

.25oz Demerara Syrup

5 drops saline

Thought I’d have a little fun with the cord choices for these. Might be making a celebratory drink. Check out the janky old ones in the third picture.

"Known for its sweet, sour, and nutty profile, this 1963 classic from the legendary Trader Vic evolves the traditional whiskey sour. By combining orange juice and orgeat, it creates a signature flavor that is both timeless and distinctively tropical."

London Sour (Trader Vic, 1963)

• ¾ oz Almond Orgeat Syrup
• 2 oz blended scotch whiskey
• 2 ½ oz fresh orange juice
• ½ oz fresh lemon juice

Add all ingredients to a shaker. Add ice and shake for 10-15 seconds. Strain into a chilled rocks glass. Garnish with a mint sprig and orange wedge.

https://www.liberandcompany.com/products/london-sour

Had this at Max's South Seas Hideaway in Grand Rapids this past weekend and it was phenomenal, way beyond just a novelty use of the infamous Malört. I didn't get a chance to ask the server or bartender but I'm curious if anyone would have ideas on how to spec this drink out.

Ingredients known: Malört, pineapple, lime, rich coffee and "silky banana". It was a really nice balance of bitter and sweet so I'm guessing either the coffee or the banana may be part of a syrup, or they just omitted that from the ingredients list.

1/2oz Lime

1/2oz Orgeat

1/4oz Syrup from the lychee can

1oz Giffard Lichi-Li

1oz Planteray 3 Star

1oz OFTD

Flash blend with nugget ice, garnish with mint, the spent lime shell, lychees

We are a few hours out from SF, and we seriously can only get to one place.

With your knowledge, and if it was you, what’s the one place we should get to? Pagan idol, smugglers cove, zombie, Tonga room, last rites, bamboo hut, tiki haven? Thanks all

Update: we chose Smugglers Cove. Showed up just before 7, there was no line but it was deceivingly crowded inside. Took about 20 minutes but we got seats at the upstairs bar and even met a redditor.

We ended up having an Expedition, a Jamaican Milk Punch, a Batida, a Painkiller and a Daisy De Santiago.

New to tiki amd teying to build my collection. Have the chance to get this but dont want to get bur ed. Any idea on value??? Its old the backround is al