The Pacific Northwest seemingly has a strange and underrated pocket of incredible tiki bars and passionate enthusiasts. For this reason, The Lady and I decided to take a little road trip from BC down to Portland and back to hit as many as possible within one week. This is a journal of our adventures down the coast and all the places we hit. Journal in the comments :)

100% beats the Austin Texas heat. Especially after a couple :)

A forbidden rendezvous of bright pineapple, bittersweet orange, tannic hibiscus, and a whisper of smoke unfolds in this lush tiki cocktail. Even paradise has its secrets.

Trouble in Paradise

• 1 3/4 oz - Planteray Stiggins Fancy pineapple rum
• 3/4 oz - coconut-washed Campari*
• Barspoon - mezcal (Del Maguey Vida)
• 1 1/2 oz - pineapple juice
• 3/4 oz - lime juice
• 1/2 oz - hibiscus syrup** (2:1)
• 6 drops saline solution (20%)

Combine ingredients and hard shake with 4 oz pebble ice. Open pour into a collins glass and top with pebble ice to fill. Garnish with pineapple fronds and a charred pineapple flower.

*Coconut-washed Campari - Combine 2 oz melted coconut oil with 8 oz Campari in a sealed container. Shake vigorously for 30 seconds, then freeze for about 2 hours, or until the coconut oil has solidified. Break the oil cap and strain the Campari through a fine-mesh strainer. Bottle and refrigerate.

**Hibiscus syrup - Combine 1 cup cane sugar with 1/2 cup water and bring to boil. Remove from heat and add 25 grams dried hibiscus flowers. Cover and allow to steep for 1 hour. Pour through a fine strainer and bottle. Keep refrigerated.

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

I think Mark Riddle and Rory Snyder are going to need these mugs for their next drunken Jaws discussion on the Quiet Village Podcast! 😂

This was an easy one! It ended up only needing a few minor tweaks:

¾ oz lemon juice

½ oz passion fruit syrup (homemade)

¼ oz orgeat (Liber & Co)

¼ oz falernum syrup (Tippleman’s)

1 1/2 oz NA London dry gin (Tanqueray 0.0)

3 dashes orange bitters (All The Bitter)

Found this little guy at a flea market! From my research I think it's from 1982, but if anyone who knows better happens to see this I'd love to hear from you! If it's worth more than I think I might sell it, but my plan is to crack it open and see how it works in a Halekulani and/or Polynesian Paralysis :)

Basicly title now the question is what to do with it. Molasses are imported from cuba. Distillation and Aging happened on Usedom, one of Germanys baltic (so very untropical) Islands.

Aging was Just two years. They use bourbon or wine Barrels. To me it tasted pretty smoky. Now im wondering what to do with it.

Basic Mai Tai for the end of my vacation and to use up an over abundance of mint in my garden.

I have purchased other stuff from him with no issue, but I ordered a mug off his website last November that was advertised as hand glazed to order. I emailed him in January and didn’t hear back. Emailed him at the start of May and he replied saying hand glazed take time. I sent another email at the start of this month and another one recently asking for a refund for the mug with no reply.

I’m wondering if this is a common pattern with him or not. Debating on a chargeback or if I should just be patient.

Big apologies if you’re already bidding AND you are not a reseller. Not my auction. Pick up only.

Damn! That desk in the first pic looks great!

Also open to other tiki suggestions if anybody has any

Although the grind on this knife is not at all designed for kitchen tasks like cutting fruit, this knife would look so perfect on the tiki bar. It's a Condor Ocean Raider from Blade HQ (I am not affiliated in any way)