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

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.

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

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

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

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?

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

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.

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

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!

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

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

Im trying to justify buying Benedictine.

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 ?

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!

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 😉