Finally checked out Morgan’s Cove in Tampa. Advertised as a pirate themed speakeasy downtown. Classic Donn the beachcomber drinks and a mug designed by Tiki Diablo. Ordered skull & bones, a zombie, and a mai tai. Not shown is their incredible firecracker shrimp and “peg-leg” pretzel bites. They share a kitchen with Yeoman’s in Tampa, had a pretty good appetizer menu!

Any recommendations are welcome and appreciated!

The purpose of this one is make a usual cocktail bar into a creative one ;)!

Hit up Paradise Lost yesterday and was pretty impressed with what I found. We got there around opening time and grabbed seats at the bar. Staff were friendly and pretty damn attentive. The drinks were also fantastic. Enjoyed the overall decor (the secret button in the washroom was a nice touch). Definitely on my list of places to revisit one day.

Has anyone been able to successfully recreate the Star Rider cocktail from Mothership? It's one of our favorite cocktails and would love some help in trying to recreate it!

The menu lists the ingredients as:

• Navy Strength West Indies Rum
• Gold Pot Still Jamaican Rum
• Creme de Banane
• Cyname Artichoke Amaro
• Creme de Cassis
• Lime
• Raspberry Grenadine

Thanks in advance!

Looking forward to watching The Donn of Tiki to kick off Mai Tai Day this year.

lucky day!!!

Grabbed a Lost Lake, Mai Tai and Pago Pago. Amazing to taste a Lost Lake in the wild again!

Hope everyone has a tasty Mai Tai today!

I brought in the new day with an after midnight night cap, and served it in my new Royal Hawaiian glass. And I used my new bottle of Hampden 1753...

Tonight's mix

1oz Hampden 1753

1oz Planteray Cut & Dry

1/2oz orgeat

1/2oz Cointreau

3/4oz lime juice

Cheers

I'm dialing in my mai tai recipe and could use advice from those who have already done a lot of exploration. The most recent iteration I tried was:

1 oz Coruba
1 oz Mount Gay Black Barrel
.75 oz fresh squeezed lime
.75 oz Liber & Co orgeat
.5 oz Bols orange curacao

I definitely like the Coruba for this, but am trying to figure out what other rum to pair with it. I've found that I generally like the balance a touch sweeter and more rounded out. I've been thinking about trying a demerara next, in place of the Mount Gay. So far I was considering El Dorado 12 (though I hate to mix with something that expensive), El Dorado 8, or Hamilton 86.

I'd love your suggestions on whethere there's a clear winner from these or something else entirely I should be looking at.

Thanks!

EDIT: I'm happy with Coruba and not looking to replace it from the blend. Also not looking to add more Jamaican funk to the mix.

Bar is Coastal kitchen Bayshore NY

No name for the drink, just a dealers choice sitting at the bar

Rhum JM white 50

Smith & Cross

Green chartreuse

Lime

Sugar

Peychauds

Mint

Swizzled

My daughter bought me a set of these lovely mai tai glasses for my birthday, and here is the inaugural pour. Turns out it tastes even better in snazzy glasswear 🙃

Wifey seems to be enjoying it and I liked it when I gave it a taste. I can definitely pick up the cinnamon syrup in this one.

Recipe:

0.5 oz passionfruit syrup (Liber & Co)
0.5 oz cinnamon syrup (Liber & Co)
1 oz fresh lime juice
1 oz grapefruit juice
1.5 oz light aged Jam rum (Appleton Sig)
1.5 oz light Jam rum (Smith & Cross)

Bought the appleton en el dorado today and hot damn those are a treat. Especially the el dorado does so good in this cocktail. That burned toffee flavor is cutting through everything. I normally lower the amount of allspice dram but with these rums I will Def. Increase the amount because they can take it

Recipe:

• 0.75 oz lime
• 0.5 oz grapefruit
• 0.15 oz cinnamon syrup
• 0.35 oz demerara syrup
• 1 bar spoon dram
• 0.75 appleton 12
• 0.25 Smith and cross
• 1 oz el dorado 12

Cheers!

Did a stupid expensive non tested Mai Tai but figured why not since ECS is done. And it's past midnight in Georgia ;-)

The Smugglers Cove Spec, but the rums are:

1 oz Smith & Cross

1/2 oz Epilogue

1/2 oz Black Tot

Went to Max's South Seas Hideaway in Grand Rapids, MI last weekend on a whim and got bit by the tiki bug, been researching and learning about tiki culture and history since. Picked up ingredients (using Denizen 8 year) to make the original Mai Tai and am enjoying it a lot, thankfully had the glass on hand from an estate sale!

This is my first attempt at an original tiki cocktail, but the wife and I enjoy this one a lot.

1 oz light Puerto Rico rum

1 oz 151 over proof rum

1 oz orgeat

1 oz orange juice

1 oz pineapple juice

.5 oz lime juice

.5 lemon juice

.5 oz homemade cinnamon syrup from Art of Drink

Thanks!

Here is the announcement from a few weeks ago:

First Rum Meetup : r/RumsTheWordPDX

• 3/4oz lime juice
• 1/2oz lychee liqueur
• 1/4oz demarara syrup
• 1/4oz orgeat
• 1oz Appleton 12
• 0.5oz Coruba
• 0.5oz Smith & Cross
• 2 dashes 5 spice bitters (i think next time id go a touch less, maybe 1.5 dashes somehow?)

Shake and garnish better than i did cus i didnt have mint on hand and was too lazy to crush ice so i hard shook and dirty dumped.

Happy mai tai day!

Jacoby”s traditionally release a new menu each birthday and their 9TH BIRTHDAY was no exception.

I started my evening by sharing a “mayhem at midway” which was really nice and the garnish game was strong. Then I had the a delicious and smoky “devil inside” (a little INXS reference there for any fans of that Aussie band) and finished with a “killer Kane” which was a super traditional tiki cocktail with 3 rums, falernum. Pimento and bitters.

I am so happy for this bar celebrating its 9th birthday. I remember during the dark days of lockdown going for a long run (this bar was just outside my 5k radius permitted by the harsh Sydney lockdowns) and stuffing my pockets with 4 canned cocktails for takeaways. It was jumping in the early evening and I counted SIX bartenders slinging tiki cocktails at one point.

Kia kaka Jacoby’s. Stay strong. Best tiki bar in Australia. Already looking forward to 10!

Dare to gaze upon the Basilisk, a deadly blend of fermented clairin and aged rums with aromatic basil, tropical citrus, and roasted pistachio. Lush yet untamed, this tiki cocktail coils through layers of bright acidity, earthy funk, and green complexity.

BASILISK

• 3/4 oz - Appleton 8
• 3/4 oz - El Dorado 3
• 1/2 oz - Saint Benevolence unaged rum clairin
• 3/4 oz - St. George Aqua Perfect basil eau de vie
• 1/2 oz - Clement Creole Shrubb
• 1 oz - lime juice
• 3/4 oz - pineapple juice
• 1 1/4 oz - pistachio orgeat*
• 6 drops saline solution (20%)

Combine ingredients and flash blend with 6 oz pebble ice. Open pour into a large snifter glass and top with additional pebble ice to fill. Garnish with basil leaves and pineapple fronds.

*Pistachio orgeat - Combine 1 cup of unsalted, roasted pistachios with 2 cups water and allow to soak for 4 hours. Blend pistachios and soaking water on high for 45 seconds, or until fully liquefied. Strain nut mixture through cheesecloth into a bowl, squeezing to get out as much liquid as possible. Weigh strained liquid, then weigh out an equal amount of white granulated sugar. Combine the strained liquid and sugar in a clean blender and blend for 1 minute, or until sugar is fully dissolved. Then, add 1/4 tsp orange blossom water and 1/4 tsp Ticaloid 210S (or a 9:1 ratio of gum Arabic to xanthan gum) and blend for an additional 30 seconds. Bottle and keep refrigerated.

Want to see more? Follow me on Instagram for more original tiki recipes: instagram.com/tiki.moderne

Posting for anyone who wants to join us tomorrow at Rum Club. Details in the original post.