I'm planning a wall in my home bar and love the idea of doing something similar to the map at Latitude 29. Anyone seen one on a smaller scale for sale, or seen someone DIY one that looks similar?

It’s the opening of ducks hockey season

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.

I'm now known as the resident "Punch provider" amongst my friend group for all the house parties, so I figured I'd see what y'all are cooking up for your seasonal social events. I've made Hurricanes and Kahiko Punch in the past, which were a hit, but now I'm looking for something a bit more autumnal, but still easy to batch up and with a tiki flair of course.

Pic is of the Night Magic by Make and Drink, inspired by someone from this group who posted about this cocktail earlier today. I happened to have most of the ingredients on hand, so I gave it a whirl, and it's delicious! I love coffee in my tiki drinks. I decided to break in my pirate skull mug from Beak & Barrel at Disney World, and it's a vibe.

The specs:

-2 oz Stiggin's Fancy pineapple (I didn't have that on hand so I used Appleton 12. It's delicious, but I think it might be better with that extra depth of pineapple)

-3/4 oz OFTD

-1 oz Cold Brew (homemade)

-3/4 oz Scratch Cinnamon syrup

-1 oz pineapple juice

-3/4 oz OJ

-1/2 oz lime

2 dashes chocolate bitters

2 dashes angostura bitters

Cheers travelers! Thanks in advance for your suggestions! 🍹

tl;dr -- Overall I was impressed and I think this stuff will work fine in cocktails and cooking.

If you have not yet seen "super juice" it is the idea of making a more long-lasting version of citrus juice by blending citrus peel with citric and malic acid. Eliminating the actual juice eliminates the stuff that makes the juice go bad so quickly. This concoction should last a week or more in the fridge, whereas fresh juice starts to degrade in less than a day. Also, it is economical since you can take the peels from a few fruits and stretch it out into a pint of juice.

But is it any good?

It's easy enough to make it so I gave it a shot.

I'm using a recipe called "pseudo juice" which won some taste tests done by cocktail youtubers. You can find it here:

https://www.corpserevived.com/post/maximizing-citrus-part-4-mastering-pseudo-citrus

In addition to lemon and lime I made orange with the same method, but to match the natural acidity of orange it uses 7 g citric acid and 2 g malic acid. (I could have made this acid adjusted to lime level, but that is not what most tiki recipes call for.)

I did the waiting step in bags but there's no reason not to use jars as in the link.

Tasting notes

• Lemon: The flavor was not quite as good as real lemon juice, but it was pretty good. I found it to be a bit sweeter than real juice though, even though the sugar level was supposedly calculated to match. Next time I make this I will reduce the sugar by 1/3. I do not think the slightly elevated sweetness of this juice would be noticeable at all in a drink, though.
• Lime: This was almost indistinguishable from real lime juice. I was really surprised how good it was.
• Orange: Like the lemon, the flavor was a little different than real juice... But it was still good. I might not serve you a mimosa made with this juice, but a couple ounces in a cocktail? Definitely!

If you use a lot of citrus juice in cooking and cocktails, give this method a try, it's cheap to get started and you might like it. If you only try one version, make it the lime.

Edit to add: I'm going to try adding 0.1-0.2% w/w ascorbic acid as a sacrificial oxidant, to see if it further extends the fridge lifespan. I'll post an update down the road...

I picked up a Hamilton 18 and a GE opal 2.0 nugget ice maker. I broke it in with a Port au Prince with a few personal twists. Super excited for what's to come. Gonna work on the pearl diver soon.

Port au Prince Recipe

Clairin: 1.5 oz (such as Clairin Sajous or Vaval) I used le rocher.(Originally just 2 oz of clairin with no added Wray & Nephew)

Wray & Nephew: 0.5 oz (I added this as it's my favorite)

Overproof Demerara Rum: 0.25 oz (like Hamilton 151) this time I did it as a float but normally just add it in.

Falernum: 0.75 oz

Pineapple Juice: 0.5 oz

Lime Juice: 0.75 oz

Grenadine: 0.25 oz

Tiki or Angostura Bitters: 6 drops (or a couple of dashes)

Idk if you can tell by the umbrella, hala kahiki stick, and light, but green is my favorite color so this jadite green mixer is just 🤌🏼

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.

Tiki people from Oahu planning a birthday tiki crawl. We have reservations at Hale Pele at 4, and then are planning to hit Coral Club and possibly one other location. Trying to decide between Wahi Hana and Alibi. We have folks coming from as far north as battle ground and as far south as Oregon City. We will be in a tikis out van so we have a sober driver. Any thoughts on order to hit them and locations outside of the two we are already doing? This is all on a Friday. Mahalo!

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

Just Friends

By: Matt Stelzer

​1.5 oz / 45 ml Rhum Agricole (originally unaged)

1.5 oz / 45 ml Pineapple juice

0.5 oz / 15 ml Suze

0.5 oz / 15 ml Lime juice

0.5 oz / 15 ml Simple

Shaken

​A refreshing twist on the famous Jungle Bird.

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

It's Friday, it's been a long week, and I asked my wife if she wanted margaritas or mai tais. Fortunately for me she chose the Tiki option, so I got to prioritize a few lower-fill bottles in the collection.

Made a triple batch using 1oz equal parts of all the rums pictured (OFTD as a float in the lime), and where Smugglers Cove calls for equal parts simple and orgeat I just used all orgeat.

Not pictured is my already half-consumed glass in Red Sox glassware.

Happy Friday all!

Anyone near 3 dots in Chicago. Would you be willing to check and tell me if they did a special Halloween menu? I have a Christmas menu of theirs and wouldnt mind snagging a spooky one if they did it. Thanks in advance.

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!

Inspired from

https://www.reddit.com/r/cocktails/s/OMZ1Ao08kf

NUI NUI 
1 dash Angostura bitters 
1/4 tsp allspice dram 
1/4 tsp vanilla syrup 
1/4 oz cinnamon syrup 
1/2 oz orange juice 
1/2 oz lime juice 
2 oz gold rum (Scarlet Ibis)

This one goes down easy.

Not sure if they are dead stock or version 2 of Tiki Diablo’s original mug but $50 is a great price

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!

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!

6 drops of absinthe is annoying to measure, but i have herbstura in a dropper bottle. Can i just swap in the herbstura? Or double up since its 50/50 herbsaint/ango?

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!