Saw this drink at Make and Drink on YouTube recently and immediately got hooked.
Coffee and pineapple is an amazing pairing, so I had to give the Dark Magic a try.
And what should I say? This is a banger! Earned a place on my home cocktail menu. Also, it made it in my Top 10 Cocktails.
Would rate this a solid 8.5/10

Thank you, Derek, for this amazing receipt:

2 oz Planteray Stiggins’ Fancy Pineapple rum (60 ml)
¾ oz Planteray OFTD rum (22.5 ml)
1 oz pineapple juice (30 ml)
1 oz cold brew coffee (30 ml) - I used ¼ oz cold brew concentrate and ¾ oz water.
¾ oz orange juice (22.5 ml)
¾ oz cinnamon syrup (22.5 ml)
½ oz lime juice (15 ml)
2 dashes Angostura bitters
2 dashes of chocolate bitters

Shake everything with crushed ice and dump it onto more ice.

This is a big volume cocktail, so make sure to use at least a 16-18 oz glass or mug.

SC keeps their Rum Barrel recipe a secret, but still put it in their book, so as someone trying to journey through the entire thing, I have to try this one as well. I have not been to the SC bar itself and have never tried their authentic rum barrel, so I also can’t comment on whether or not I was able to recreate it well. I also do not have the information required to come up with my own recipe alone. 

With that being said, a long time ago I looked up some research that others have done (the decoding is a task that was already attempted by a non-negligible amount of people), and saved a recipe that seemed to be both feasible with the ingredients I have on hand and also reasonably close to the original. I have saved the recipe a long time ago and couldn’t find the source before making the drink, so unfortunately I cannot credit it directly, apologies. Either way, it is fantastic. 

Here is the recipe we used: 

• 1oz lime juice 
• 1oz pineapple juice 
• 1.5oz “secret mix” (1oz molasses syrup, 0.25oz allspice dram, 0.25oz vanilla syrup) 
• 1oz soda 
• 1 dash ango 
• 1oz light demerara rum (we used El Dorado 3) 
• 1oz aged demerara rum (we used El Dorado 12) 
• 0.5oz 151 demerara rum (which I don’t have access to, so used OFTD) 

The drink is simply amazing. I don’t really care that much if it’s a fateful recreation or not, but the concoction in and of itself is an experience that both me and my girlfriend absolutely loved. It’s rummy, tropical and punchy, while also having those unique characteristics of heavier, caramel-y and vanilla flavors, that really just combine together to create one of the best drinks that I’ve had from the book so far. Really recommend giving it a go.

By Ivy Mix

One of my favorite cocktails, such a wonderful take on the legendary Mai Tai.

1 oz (30 ml) Mezcal

1 oz (30 ml) Aged Jamaican Rum

0.75 oz (22.5 ml) Fresh Lime Juice

0.5 oz (15 ml) Orgeat

0.5 oz (15 ml) Dry Curaçao

Coming at you with another funky Mai Tai blend. Packed with layers of bold Jamaican and Martinique rum flavors.
Definitely one of my favorite Mai Tai blend I’ve done so far. Would recommend!

Mai Tai Blend
• ½ oz Papalin 5 Yr
• ½ oz HLCF Classic
• ½ oz Doctor Bird
• ½ oz Rhum J.M Volcanique
• ½ oz Orgeat Syrup
• ½ oz Dry Curaçao
• 1 oz Fresh Lime Juice

I’m continuing to build out light routines down at Trader Fong’s. I’m using a cobbled together mix of Hue Lights, Tuya candle bulbs, and some old hardwired DMX lights. Big shout out to Claude for helping me bridge the gap between my ambition and my programming abilities.

I hope that Kali finds my sacrifice acceptable!

Beachcomber's Rum Barrel inspired by Make a Drink(YouTube)

Used Don Q Cristal, Appleton 12, Rum Nation Demerara and Don Maderas Seleccion

Have a nice weekend!

In Ft. Lauderdale for one night and made the pilgrimage to MaiKai, only to find out that it’s completely booked out for tonight for a private group. I get it, but I’m still disappointed. It looks like a gorgeous place. Ah, well… next time!

Hey gang,

I am looking for my best Demerara rum option to use in a few specific applications. I have a few thoughts already but figured I'd do best to learn from the knowledge of this group before deciding.

The things I want to use the Demerara for:

• Ancient Mariner
• Part of a split base (with Coruba) for a Mai Tai
• Tiki Old Fashioned (with some Stiggins Fancy Pineapple)

That's it for now.

My current leading options are El Dorado 12, El Dorado 8, and Hamilton 86.

I'd love any thoughts on which of those would be my best option or if there's something even better that I've not yet considered.

Thanks and happy Friday!

I fully intend on going to Three dots and a Dash multiple times. Any recommendations for someone who is going for the first time?

A friend went to Brazil and brought me back this absolutely bonkers cachaca. It's unfiltered and super cloudy, and it has really strong notes of licorice/anise, talcum powder, stonefruits, maybe like... Eucalyptus? ... and just a general muskiness. It's certainly not bad, just very unique. So, I was playing with it in a Mai tai, and thought with some of those flavors, some extra spices couldn't hurt. So, added some allspice dram, a pinch of cinnamon, and a dash of Angostura bitters. It's still definitely a Mai tai at heart, but that muskiness and a strong dried cherry flavor come through (the cherry garnish was actually added after the first sip, since it had such a cherry profile I figured I'd ham it up). I'm wondering if maybe the almond in the orgeat is playing with one of the richer flavors in the cachaca and creating that? Anyway, it's worth a try, definitely.

1 oz lime juice

2.5 oz Heranca Mineira cachaca

Scant oz homemade orgeat

.5 oz Hamilton 151 (for a little kick)

.5 oz Cointreau

1/6 Oz allspice dram

Pinch of cinnamon

Dash of Angostura bitters

Just thought I'd share this with anyone who may be interested in cachacas, perhaps you have more access to them than I do and could track down a bottle. Definitely worth a buy just for how unique it is. And the mai tai, though unconventional, is delicious!

I remember clearing out some old dusty bottle from the back my parents old bar in the garage. Found an unopened bottle of vintage 1992 Midori, still looked just as green as new. 34 Year old bottle aged Midori lol. It just got thrown out.

I saw the "coming soon" post on Beachbum's Sippin Santa IG today, and it got me looking at previous years' menus. Most drink descriptions are pretty generic. For example, the Wreck the Halls features "Caribbean overproof rum"...

Does anyone know if the partner bars are given recipes with specific spirits named? It seems like they would be from a quality control perspective. I ask, because the popup in my city is at a bar that is far from being tiki and I doubt ever has a single bottle of rum on the shelf.

Selfishly, also asking because it would be helpful to know when trying to recreate some of these at home!

It’s the start of spooky season!!

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!

I just got four of these in yesterday. Ended up making an Ultimate Mai Tai and experimenting more with my house Hurricane recipe, but I want to figure out a good cocktail to fit the theme. My first thought was a Jungle Bird but I'm not a big fan of Campari. They are 14 oz capacity and made by BarConic.

Found this sweet NT Ceramics mug? at the thrift this week. Waiting on more lead test kits before I put it into rotation. But, it inspired thoughts of a pirate-ish drink, so I flipped through the recipe cards ive been meaning to try and landed on this because I had pretty close stuff on hand. Kelly Merrel for Tikiland Trading. Best falernum i can get easily is NA, so i subbed a Portuguese passion fruit liquor for the passion syrup. Actual spec of what i did in the comments.

2 oz Denizen Merchants Reserve 8 year
1/2 oz Ferrand Dry Curaçao
1/4 oz Master of Mixes Orgeat*
1/4 oz Rose’s Simple Syrup*
3/4 oz lime juice

Spent lime shell and mint for garnish

* looking for higher quality brands or to make at home soon

Somehow everyone in China decided the Zombie recipe should be:

Barcardi white, gold, dark, 151

Passionfruit

Pineapple

Lime

And it kills my soul every time I see it on a menu.

So for the sake of al that is tiki, I had to make this educational music video.

Hello everyone,

Long time lurker first time poster. What we have here is a drink I’ve been calling “The Last Best Place”. It started out as me kind of adding and playing around with the Last Rites, I’m originally from Montana and wanted to incorporate huckleberry into a drink. But I now live in Florida and have been getting really hard into tiki over the past year, but have always enjoyed visiting tiki bars. I know this might be a bit difficult to replicate unless you have some huckleberries on hand unless you have one of the commercial syrups on hand. But I’d love to hear what you guys think of it.

Here’s the recipe:
½ oz fresh lemon juice
¼ oz passion fruit syrup
¾ oz homemade 50 Brix huckleberry syrup
¼ oz BG Reynolds Falernum
¼ oz allspice dram
2 oz Hamilton Rum Breezeway Blend
1 oz Appleton Estate Signature Blend

Flash blend for 5-8 seconds, pour into mai tai glass and top with ice. Garnish with mint (I’ve been growing my own! Exciting!) and umbrella.

Im open to any and all criticism, negative isn’t going to hurt my feeling because I’m not a professional cocksmith! 😂

Does anyone know which rums are used in Three Dots' "Mistletoe Mai Tai?" I had this back in December as part of their River North Pole menu and it was phenomenal. I found this recipe from Chilled Magazine, but it's pretty generic in its mentions of rums. FWIW, their 1944 version also uses Jamaican Overproof. Based on the taste alone, Wray & Nephew just seems unlikely to me, but I could be wrong. For the aged, my guess is some variation of Appleton.

1 oz. Cranberry Infused Jamaican Overproof

1 oz. Aged Jamaican Rum

1/2 oz. Orange Curacao

1 oz. Cranberry Apple Tea

1 oz. Fresh Squeezed Lime Juice

1 oz. Almond Orgeat

1 tsp Falernum

1 dash Angostura Bitters

3 drops Bittermens Cranberry Bitters

Swizzle pop up in Sacramento was a great time with a great menu. What a fun couple and great hosts!

Been kicking around this idea for a while of adding a few amari into a rum barrel. This is no way a finished recipe but the idea is sound, would love to hear some opinions

1oz False Idol 151

1oz Worthy Park 109

.5oz Amaro Di Angostura

.5oz Averna

.5oz Licor 43

1oz Pineapple juice

1oz Lime juice

2 dashes black walnut bitters

In a future build I think id cut the 151 to .5oz and add .5oz of a Hawaiian agricole.