And it’s in working condition too 😭 Originally the guy wanted $25 which I was more than happy with. Then when I told him about our tiki bar at home, he got excited and said “take it for $20.” I made sure to let him know that we would love to have him and his wife over for a drink sometime.

It was fun! Worth checking out an old school tiki establishment. I had the Premium Mai Tai and the Pupu Platter. The Mai Tai was not good but not undrinkable. Food was tasty. Service was good and quick!

This place is legit. The dry ice presentations were great. The menu was well layed out for explaining the drinks. The homemade mugs were fun. And they honor the giants of the past.

We were able to pick up this piece of Phoenix history today! If I can find a way to make it fit, we'll be installing it at our latest tiki/psychobilly bar we're building in downtown Phoenix 🤞🤞🤞

Fun and lively soft opening this past weekend.

Also very cool to now have a tiki spot closer to the Pasadena area.

We enjoyed two rounds - first being a Painkiller and Rum Barrel, second being a Lucky Chi Chi and Dark Magic.

Bar top sits around 8, with multiple two-tops and a couple 4 seat tables. Great service and great details in the bar design.

Might just be my favorite at the moment. Made my grog concentrate with Jarritos tamarind soda instead of coke this time. Wouldn’t do it again but had that bottle in my fridge for awhile so figured I’d experiment.

5 drops of saline solution 3 dashes Angostura bitters 1 ounce of our acid-adjusted grapefruit juice ¾ oz grog concentratete 1 teaspoon st Elizabeth all-spice dram ¾ oz Hamilton 86 or a demerara rum ¾ oz Appleton Estate 12 ¾ oz Barbancourt White

1.oz Appleton Signature 0.5oz Smith & Cross 0.75oz Campari 1.5oz Pineapple Juice 0.5oz Lime Juice Homemade Luxardo cherry for garnish

By Jeremy Oertel

Mai Tais seem to be flaunted on the daily, but thought I'd share the one I'm enjoying tonight. I upgraded my syrup game and made the SC recipe with demerara sugar and used vanilla bean paste in lieu of vanilla extract. It's delicious.

3/4 oz lime

1/4 oz demerara syrup

1/2 oz orgeat (I prefer a touch more than the '44 recipe calls for)

1/2 oz dry curacao

1 oz Hamilton 86

1 oz Appleton 12

Spent lime and mucho mint for garnish.

Tried out the Macademia Nut Orgeat recipe from Make and Drink in a Mai Tai and Mr. Bali Hai and it was great! Any other good recipes to try it in?

I’ve been collecting these for over 30 years. Most of them are over 50 years old. I have around 100!

I struggle with this. What is everyone's favorite thing to put out in a bowl in front of people?

Anyone have any good brands, or recipes for mixes?

A bit disappointed that my local tiki bar doesn’t really acknowledge or celebrate Mai Tai Day. They have a totally unrelated event planned for that day. Last year when I went for a drink, the bar tender disagreed that it was even that day.

I can’t complain too much because for having a tiki bar local to me, I probably don’t go as often as I should. And at the end of the day, they have to promote events as they see fit to keep people coming back.

Does your local tiki bar do anything to celebrate on August 30th?

I want to add shelves that raise the bottles up, like stairs. I know this is pretty common — any general advice on the depth and height?

1.5 oz Oftd 0.75 oz Bacardi 8 0.5 oz falernum (JT) 0.5oz lime juice 0.5 oz PF curaçao 6 dashes Pernod 2 dashes ango Flash blended with 2 cherries in a pick

Good drink. Probably didn’t need all the OFTD

I scored a 1956 Model 51 and want to clean it properly before I put it to work. I've seen a few of you guys post yours, including some who have done some significant refurbishing.

At first glance, it looks pretty good. The paint is original, and I got the definitely toxic plastic cup. I can see there's an oil inlet on the read of the motor housing, but I'll assume it's never been lubricated. Other than that, there's definitely some crusty wiring, and that gives me pause. I ran it for about a minute and you can smell it cooking a bit, but the motor isn't already burnt.

So the question is, what next? I'm going to hold off on further meddling until I collect some info, but this model doesn't have as much documentation as its venerated commercial cousins.

1oz Appleton 12

1oz Coruba

1oz Myers’s

1oz Passion Fruit Syrup

1oz Lemon Juice

1/2oz Lime Juice

I am working on my rum blend for hurricanes. One thing I found was the Smuggler’s Cove recipe was too much for me. Too tart so I’m messing with the ratios a little.

Starting my vacation with a bang.

• 5 drops 20/80 salt solution

• 1 dash Angostura Bitters

• 6 drops Herbsaint

• 1/2 oz Lime Juice

• 1/2 oz 2:1 Demerara Syrup

• 1 1/2 oz 151 False Idol Blend

Pic for attention, from The Grass Skirt in San Diego.

I had an inexpensive tiki mug out here in my middle of nowhere work site but seems someone needed it more than I. Popped over to Amazon to look for a serviceable replacement. I have to say, for an under 20$ purchase, this suffering bastard has some heft and is more solid than expected.

I found that each place I looked for a recipe they were just a tad different in the ratios. I got this one from thirsty whale on tik tok.

1950s Jet Pilot • 1 oz Black Rum ( Hamilton JPSB ) • 3/4 oz Aged Rum ( Smith and Cross ) • 3/4 oz 151 Demerara Rum ( Hamilton ) • 1/2 oz Lime Juice • 1/2 oz Grapefruit Juice • 1/2 oz Cinnamon Syrup • 1/2 oz Falernum • 1 dash Angostura • 1 dash Absinthe • 5 drops Saline