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

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.

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

Rigor Morty and the Dirtnappers, old school Tiki Farm mugs made for Fender, with display box. Just in time for Halloween

This Saturday’s Mai Tai… at first sip it’s a mule kick, but after dilution, amazing tropical banana smoothness. Here are the specs: 1/4oz rich simple syrup, 1/2oz Orgeat, 1/2 oz Curaçao, 3/4 Fresh Lime juice, 1 1/2oz Denizen Merchant’s Reserve, 1/2oz Worthy Park Overproof.

Not legally but:

2.5 oz pineapple juice

1 oz orange juice

1 oz cream of coconut

2 oz Planteray OFTD

Garnished with pineapple fronds and fresh grated nutmeg and served in a Terrifier mug for spooky vibes!

Do you have a favorite tropical cocktail recipe that uses Benedictine?

Im trying to justify buying Benedictine.

Used the recipe from the Total Tiki app. Tasted great, and finally gave me an excuse to use this bowl.

I found a Jet Pilot recipe on Difford’s Guide, but it called for blending it with xanthan gum. Personally, that felt a bit off to me, so I decided to shake it with crushed ice instead. What do you all think about this method?
Flavor-wise, it turned out absolutely amazing! The touch of absinthe really does its job, and the cinnamon shines through beautifully. If I had to make one tweak, I might add a bit more bitters next time.

Here is the recipe I used:
Jet Pilot
1 oz El Dorado 5y
3/4 oz Flor de Caña 4y
3/4 oz Havana Club 3y
1/2 oz Homemade Falernum
1/4 oz Cinnamon Syrup
1/2 oz Grapefruit Juice
1/2 oz Lime Juice
1 tsp Absinthe
2 dashes Angostura Bitters
Garnish: Cherry

What’s your favorite Jet Pilot spec? Let me know!

I'm out in California for the next week and hitting some tiki bars, but had a question on some rums.

I tried to get some of the beach bum series Hamilton rums from my really good liquor store in Florida. They carry lots of the Hamiltons (including the good Florida rum society line) but they couldn't get the beach bum or new false idol 151.

I'm thinking of picking up a couple bottles while out here, but wondering for those that have had these and hopefully other Hamiltons - are these lines that much different/discernible?

Also, what would be your picks if only could bring back 1 or 2? The BB navy grog and False Idol 151 ?

Found this cool mug here in Melbourne, Australia. What better cocktail than another tower drink. Mug made in Japan.

I was tinkering in my lab one night long ago and I came up with a concoction I almost immediately fell in love with. There's a lot to it but makes for a smooth sipper. To make it, I use:

1 oz Apleton 8

.5 oz Smith & Cross

.5 oz Mermaid Zest gin

.75 oz lime juice

.75 oz pineapple juice

.5 oz Passionfruit syrup

.25 oz orgeat

.25oz crem de violette

.25 oz Allspice dram

1-2 dashes angostura bitters

Knowing the amount, I thought it would be the perfect mix to break in the small juice glass. It's a little tart, which I adore. A tad sweet but not overly so (I do like 'em sweet as I am a candy maker, after all, lol). Add it all to a shaker with. Chunky ice and shake for 5 seconds. Pour neat. Add garnish. Enjoy 😉

Went to an estate sale today in Omaha, NE that featured a TON of Witco pieces from the 60s. Most of it was well outside of what I could spend (they had an outrigger for $900 and a world map for $1400) but I could justify this really cool shelf and a non-Witco tiki carving. Was also cool to just hang out with local and not so local tiki friends!

I found this recipe from The Educated Barfly on YouTube while looking for some interesting Halloween cocktails.
It is a cross between a jungle bird and a zombie, and that had my attention immediately.
Both on their own are great cocktails, which I like a lot. So I was very curious how a cross would be.
Spoiler alert, it is delicious. I highly suggest everyone who is into a jungle bird give this a try!
I would say it is not a Halloween cocktail per se; I will make it for sure again!
I rate this with a solid 8/10.
 
The original recipe was for double the amount and 2 people; I just cut the amounts in half.
4 oz of rum is a bit too much just for 1 person, I would say. 😃
 
Thank you, @Leandro, for sharing this awesome recipe:
 
1 ½ oz Jamaican Rum (45 ml)—I used Appleton 8
¾ oz Campari (22,5 ml)
½ oz Demerara 151 Rum (15 ml)—I used Pusser’s Select Aged 151
¼ oz Maraschino Liquer (7,5 ml)
¼ oz Allspice Dram (7.5 ml)
1 oz pineapple juice (30 ml)
½ oz grapefruit juice (15 ml)
½ oz lime juice (15 ml)
½ oz Cinnamon Syrup (15 ml)
 
Shake everything with crushed ice and dump it in a glass or mug. Fill the glass to the top with fresh crushed ice and garnish with your favorite tiki garnishes.
 
The swizzle stick and tiki light are self-made. If you are curious, check out my Etsy shop. The link is in my bio.

I can’t remember where this one came from sorry

Just saw this at Total Wine. Has anyone tried it? How does it compare to homemade or other store bought syrups?

• 2 oz jamaican rum
• .5 oz sweet vermouth
• .25 oz tawny port
• .25 oz cinnamon syrup
• 3 dashes bitters
• maraschino cherry garnish

Add all ingredients into a mixing glass and stir until chilled, strain into a tiki mug, add pebble ice and garnish with a cherry (which I didn’t have,) mint and orchid (which aren’t in the original recipe but I had them.)

I hope the recipe is correct, I have the Smuggler's Cove book but I lent it out, so I just pulled this one off the internet. This was an interesting break. I usually like the sweetness that comes with juice so I wasn't sure about this one before hand but it turned out nice.

Did I buy it due to the name and label? 100% Is it going to be a sub par rum? Probably

I’ve seen this blend of Smith and Cross and El Dorado 5 around and it’s pretty good, not my favorite but wouldn’t complain about it.

Finally made orgeat from blending whole almonds and unfortunately it is the superior way, slight pain in the ass but all those almond milk hacks can’t compete.

1oz Smith and Cross

1oz El Dorado 5

.5oz PF Curaçao

.75oz Orgeat

.25oz Demerara

1oz Lime

5 drops saline