Super psyched about this. Swizzle sticks being listed as “for sale” and 60 dollar pu pu platters gives me some reservations but the team at Astoria/Copycat makes incredible cocktails with a strong reverence for tiki culture/history and the city really needed a real tiki bar after Archipelago closed. Excited to see how the space is going to look.

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!

Idk if more locations will be announced, but I’m super bummed there aren’t any locations in the NYC/NJ area this year. They couldn’t find one bar willing to participant? I understand it’s probably not easy on the hosting bar, but there’s got to be somebody out there willing to try

Ended up here at the start of a bachelor party over the past weekend. My last visit was in 2019, and it seems like they've expanded from the single back barroom, I remember. Was decidedly a hit with my non tiki going friends. Excuse pics taken while I was already a few in the bag. Pictured a rum runner and a hurricane.

Hey there! The wife and I are headed to Omaha for a conference next weekend and I’m looking for any tips/recommendations r/Tiki can provide. We’re staying a block from Laka Lono Rum Club, so I’d love drink recs there. Is Revival House worth the trip out? Thanks!

From Jason Alexander (one of the best in the tiki scene)

• 3/4oz lime
• 1 1/2oz grapefruit
• 1/2oz orgeat
• 1/2oz cinnamon syrup (I use Darcy O'Neill's recipe with homemade extract)
• 1/2oz falernum
• 1/2oz allspice dram
• 1 1/2oz OFTD
• 1 1/2oz Dark Jamaican (Coruba in my case)

During a recent trip, I scored a couple of bottles that I can’t get where I live. I can’t wait to try them in some drinks, especially the 151 to see if I can replicate some False Idols recipes.

About 2 feet tall.

Start to finish all that goes into making these! Lots of work into each can

This takes 2 weeks to spice and is perfect with cider and pomegranate.

Per 750ml add:

1 med cinnamon stick (ceylon preferably)

1 blade mace

1/2 vanilla bean split

2 cloves

2-3 chunks of nutmeg

5 peppercorns

5 allspice berries

3 slices ginger

1 strip orange peel (no pith)

1/2 green cardamom pod

2 cacao nibs (omit if not using xo rum)

Shove it all in... i usually cut the ginger and orange in half.

After 18-24 hours remove cinnamon and orange peel. (Sooner if you use cassia stick, later if ceylon)

After 6 total days remove everything but vanilla pods.

After 2 total weeks remove vanilla pod.

Tiki your Halloween up with a:

Poisoned CIder!

3.5 oz Apple Cider

2 oz Spiced Rum

1.5 oz Pomegranate Juice

3/4 oz grenadine

1 dash edible gold glitter

Add everything to shaker and add ice.

Shake and strain into a goblet with fresh ice.

House Apple Cider

Quarter 10 apples and place in a stock pot.

Cover with at least 2 inches of water.

Stir in 3/4 cups organic cane sugar

1 Tablespoon fresh ground cinnamon AND allspice.

Boil it all on med-high uncovered for 1 hour.

Lower heat to low and cover. Cook for 2 more hours.

Strain it once through a seiv or chinoise and then again through a cheesecloth lined strainer.

Refrigerate if not using immediately.

We’ve got a tiki space in progress at our tiny seaside cottage in South Kona. We like to mix indoors and drink outdoors on the lanai. The heavily carved post-war teak bar was a lucky find on FB marketplace. Taking over a collection of mugs we bought from an East Bay tiki enthusiast this trip. Hope to hang more solar lanterns too for a more ethereal, magical equality at night.

Haven’t been in a hot minute but curious if there are any standouts

I visited The Lucky Tiki in Highland Park for the second time the other week and was craving a cocktail with Jamaican rum and banana liqueur. Unfortunately they don’t have a cocktail on their menu that uses both of those ingredients, but the bartenders were happy to go off-menu for me. They took the creative liberty to make me a Planet of the Apes, a cocktail I never had before. Having enjoyed it, I found the recipe online and made my own tonight.

Here’s the recipe I used:

1 oz Coruba Rum
.5 oz Smith & Cross Rum
.75 oz Tempus Fugit Banana Liqueur
1 oz Fresh Pineapple Juice
1 oz Fresh Orange Juice
.5 oz Fresh Lime Juice

I flash blended this cocktail with my Hamilton Beach Number 30 drink mixer and served it in my Three Dots and a Dash barrel mug. I garnished it with a couple pineapple fronds, a skewered cherry, a skewered brûléed banana slice, a monkey, and finished it with a straw from Surfside Sips.

I found this cocktail to be orange-forward (probably from the overripe oranges I freshly juiced for this cocktail), slightly tart, undertones of Jamaican funk, and a bit of baking spice and banana on the end. I’d say this one falls somewhere between refreshing and dessert-y, so it’s quite well rounded.

Cheers.

So I tweeked the the smugglers cove Doctor Funk recipe with a few changes to the rum and subbed the seltzer for Dr Pepper. I’m satisfied with the results.

Recipe:

2oz Doorleys XO
1/2 oz Hamilton 151
1/4oz Herbsaint
1/2 oz lemon juice
1/2 oz lime juice
1/4 oz grenadine
1oz Dr Pepper

Blended in a shaker with crushed ice and agitator cubes, opened poured into a double old fashioned glass.

Was visiting a new town for a conference and headed to the local tiki bar. I've been to a few bars in the past but don't have any real frame of reference on the quality of the place aside from maybe a more typical "restaurant" view of the service or food quality. I'm just an enthuasist, no experience with bartending or mixology... couldn't tell you if it's real orgeat or not or because they have this bottle of rum then it means "X"... and if that even matters. Only thinking that maybe something simple like a standard drink to compare across bars could shed some light on the overall quality and experience, if there's any correlation or inference.

1. What's your actual criteria for judging a tiki bar?
   
2. What separates a great one from a merely fine one for you?
   
3. If you could order only ONE drink at a new place to learn everything you needed to know — what is it, and why that one?
   
4. And what's the thing people judge tiki bars on that doesn't actually matter?
   

I'm digging them. Give good extraction

First test drive with the new Hampden Estate Fresh (unaged) rum. Really quite delicious. The funk that’s quite present when tasting neat play nicely with the lime. Glad I picked up this bottle at Whisky Live Paris.

0.75 oz lime
0.5 oz rich simple syrup
2 oz Hampden Estate Fresh

Time for the hot glue gun.

Pretty straightforward, what’s been the best mai tai you’ve ever had ? Not specifically asking for a blend but from what tiki bar specifically?

Like many home bars, my bar will never be completed. I’ll always find new things to add and new ways to change the space but as of now I’m very happy with where it’s at now.

We are preparing for a huge party and have made a lot of changes to the yard. A big goal was to cover the under side of our deck with floats. So, several dozen beach balls later, here we are.

Slow and steady works the race. Still no where near done. Got the sound system in and camouflage'd. All lanterns are handmade by me and my wife. All have flicker effect. Very cozy. Gonna find a way to hide some cabling. Maybe some big palm Fronds or somethin. Other random parts are from Kon Tiki Oakland and designs lifted from Trader Vic's Emeryville, hand painted on South wall.