u/Super_Revolution_874

Tanq 10 is my favorite gin for a martini. I bought this 1.75L bottle to refill the empty 750ml bottle but I think the big bottle is so striking I'm going to leave it on the bar instead. I love that they made the 1.75L look nice instead of just a jug with a handle.

Had a trip for work to San Diego this week and stopped in at False Idol. First time here, didn't have a reservation but walked up when the opened at 5 and got a spot at the bar. Such a fun place and worth a trip! Bartender John was great--friendly and knowledgeable. I started with Jet Pilot--best I'd had, tried their original Criolla with Oaxaca agricole rums. This was more herbal mojito vibes, not strictly tiki, but I really enjoyed this and would go back for another. I finished with a pour of Hampden Great House 2025 which I'd never had -- loved it! Picked up a rocks glass and a zombie glass to bring home.

I usually lean towards a Tiki drink on Fridays but felt like a martini tonight. Hit the spot!

- 3 oz Tanqueray 10
- 1/4 oz Dolin dry vermouth

Stir in a bar glass with ice. Strain into a cold martini glass. Garnish with 3 olives.

I was inspired by this post by u/trip_magnet to make their "Galley Sink" Tiki-inspired ice cream. This was very refreshing!

Here's my specs, adapted based on what I had on hand.

The Galley Sink Ice Cream

• 1 can coconut milk (13.5 oz)
• 1 can unsweetened coconut cream (13.5 oz)
• 2 oz orgeat
• 2 oz passionfruit syrup
• 2 oz pineapple syrup
• 2 oz lime juice
• 3 oz simple syrup ( I used a pineapple oleo saccharum)
• 2 oz Coco Real Creme of Coconut
• 1 oz falernum
• 1 oz Smith & Cross
• 1/2 oz Planteray OFTD
• 1/2 oz Allspice dram (I used homemade)
• 1 tsp freshly grated nutmeg

Whisk together all ingredients and churn in ice cream maker. Put it in freezer for a few hours to harden.

Adapted from: https://www.reddit.com/r/Tiki/comments/1u9bu56/tiki_ice_cream_recipe/

A lot going on here but delicious even if a bit sweet.

1 1/2 oz Unaged Agricole Rum (Neisson Agricole Blanc)

3/4 oz Green Chartreuse

1 oz Lime Juice

3/4 oz Pineapple Juice

1/2 oz Orgeat

1/2 oz Passion Fruit Syrup

1/2 oz Velvet Falernum

3 dash Peychaud's Bitters

Whip shake all but the bitters, pour into a large rocks glass, and fill with crushed ice. Top with bitters. Garnish with two pineapple fronds.

Creates by Chad Austin

I have an embarrassing amount of Thai Basil from the garden so I've been experimenting with various cocktails. (My favorite so far has been a daiquiri). I tried a julep today...at first I was put off by the peppery basil but it grew on me and by the end I was ready for a second!

Muddle 8 basil leaves with 1/4 oz rich simple in a glass. Add 2 oz bourbon. Fill glass with crushed ice and stir until broken glass is frosted. Top with more crushed ice and garnish with a basil bunch.

I picked up some Tempus Fugit Creme de Cacao recently and found this recipe when looking for ideas on how to use it. Definite tiki vibes and a fun refreshing drink.

Bahia Sling

• 1½ oz Cachaça (I used Avuá)
• 1 oz Fresh lime juice
• ¾ oz Passion fruit syrup
• ½ oz Crème de Cacao

Garnish:

• Lime wheel
• Sprig of mint
• Edible flower

Instructions:

1. Add the cachaça, lime juice, passion fruit syrup, and crème de cacao to a cocktail shaker.
2. Add a small scoop of crushed ice and shake briefly but vigorously.
3. Strain over fresh crushed ice into a chilled cocktail glass.
4. Garnish with the mint sprig, lime wheel, and edible flower.

Original source

Picked these up on a recent trip. I have a decent clairin collection but didn't have the St Benevolence so grabbed one. It's good, not great. Will make a solid Ti Punch or daiquiri. The Probitas is interesting but a bit harsh. Definitely feel the overproof (unlike OFTD which goes down way too easy). Anyone found a great use for the Probitas?

This is so simple but so delicious. To me, it beats an espresso martini when you want something with a little caffeine.

Carajillo

• 3 oz freshly brewed espresso, set aside to cool for a minute
• 2 oz Licor 43

Combine espresso and Licor 43 in a shaker with plenty of ice. Shake until frothy and cold.

Strain into a double rocks glass over large ice cube.

Garnish with an orange twist. (I skipped this as I didn't have an orange on hand)

What's your favorite rum for rum & coke? My favorite is Barbancourt 4-star (8 year).

This was delicious! Might be my summer '26 drink.

• 1½ oz. / 45 ml. tequila
• ½ oz. / 15 ml. mezcal
• ½ oz. / 15 ml. Aperol
• 1 oz. / 30 ml. fresh lime juice
• ¾ oz. / 22.5 ml. pineapple juice
• 1 tsp. / 5 ml. agave syrup
• 2 dashes grapefruit bitters

Add all ingredients to shaker with ice and shake. Strain into rocks glass with fresh ice. Garnish with pineapple frond. I also expressed a grapefruit twist over the glass and rubbed it on the rim though original recipe didn't call for this.

This cocktail was created by Brian Sandahl of Heavy Muddle in Austin, TX.

This was delicious. I expected more grassiness from the matcha but the yuzu and passion fruit were the stars. At Oasis The Listening Bar in Arlington, VA.

Roku Gin, Passion fruit Purée, Sake Yuzu, Yuzu Juice, Matcha

This was delicious!

Piña Verde

- 1 1/2 ounces green Chartreuse
- 1 1/2 ounces pineapple juice
- 1/2 ounce lime juice, freshly squeezed
- 3/4 ounce cream of coconut (such as Coco Lopez)
- Garnish: mint sprig

Directions

1. Add all ingredients into a shaker with ice and shake until well-chilled.

2. Strain into a rocks glass over pebble ice.

3. Add more pebble ice, if needed, to create a slight mound.

4. Garnish with a mint sprig.

Jet Pilot (Steve Crane, from Total Tiki app)

* ½ oz fresh lime juice
* ½ oz grapefruit juice
* ½ oz cinnamon-infused sugar syrup
* ½ oz falernum
* 1 oz dark jamaican rum
* 3/4 oz gold puerto rican rum
* 3/4 oz 15l-proof demerara rum
* 1 dash Angostura bitters
* 6 drops Pernod (or absinthe)
* 4 oz (½ cup) crushed ice

Put everything in a blender, saving crushed ice for last. Blend at high speed for no more than 5 seconds. Pour into an old-fashioned glass.

I used Hamilton Jamaica Pot Still Black, Bacardi 8, and Hamilton 151 Overproof Demerara but all I tasted was the Pot Still Black. The cinnamon and absinthe didn't really show up. Curious what ya'll use for your Jet Pilot.

I love daiquiris and I love grapefruit so I was inspired by u/AnnaMolly81's post to give it a try. I didn't love it. I've discovered I just don't like Maraschino. I'd bought a bottle to try in Last Word (didn't love that either, despite loving Chartreuse). Thoughts on how to do a grapefruit-esque daiquiri without the Maraschino? Maybe just replace with simple? And a dash of grapefruit bitters?

• 2 ounces light rum (I used Probitas)
• 1/2 ounce Maraschino liqueur
• 1/2 ounce freshly squeezed grapefruit juice
• 3/4 ounce freshly squeezed lime juice
• Lime wheel, for garnish (I used a dried grapefruit slice)

Shake with ice and strain into a chilled cocktail glass. Garnish.

Got my hands on some yellow Chartreuse recently so tried this one from Smuggler's Cove book. It's refreshing but doesn't have a lot of depth.

Daisy de Santiago

• 1 oz fresh lime juice
• 1/4 oz Demerara syrup
• 1 oz seltzer
• 1/2 oz Yellow Chartreuse
• 1 1/2 oz lightly blended aged rum (I used Appleton Signature)

Garnish: mint sprig

Add all ingredients to cocktail shaker with ice and shake until cold. Strain into double old-fashioned glass filled with crushed ice. Add mint garnish.

This is from Difford's. This was good. I used my own homemade habanero hot sauce.

Dragon Punch

Ingredients:

• 1 1⁄2 oz Mezcal
• 1⁄2 oz Yellow Chartreuse
• 1 oz Lime juice (freshly squeezed)
• 1⁄2 oz Orgeat & 2 dash Hot pepper sauce (red vinegar-based e.g. Tabasco)

Prepare:

• Select and pre-chill a coupe glass

How to make:

• SHAKE all ingredients with ice.
• FINE STRAIN into chilled glass.

Garnish:

Garnish with skewered cucumber roll if you fancy that.

This recipe is from u/30belowandthriving on this forum. It's become one of our favorites as the Thai basil in the garden has taken off.

For two or two for you.

10 large Thai basil leaves

1 1/2 ounces simple syrup or agave

2 ounces juice from about 4 whole limes

4 ounces white rum; I like a blend of Plantation 3-star and Clement white agricole

2 drops 20% saline or pinch of salt

Directions
Place all ingredients in a blender and blend until smooth. Fill a cocktail shaker with ice, pour blended mixture into shaker, shake until very cold. Strain through fine-mesh strainer into 2 cocktail glasses.

Picked up this glass for $1 at a thrift store today so of course I had to fill it with $5 of Chartreuse for a Chartreuse swizzle. Didn't have pineapple wedges so used an umbrella and cherries for garnish. Delicious!

Chartreuse Swizzle

Ingredients:

1 1⁄2 oz Green Chartreuse

1⁄2 oz Velvet Falernum

1 1⁄2 oz Pineapple juice

3⁄4 oz Lime juice

2 drops 20% saline

1. ⁠Pre-chill a Collins glass.

2. ⁠Prepare garnish of pineapple wedge speared with a cherry.

3. ⁠Pour all ingredients into chilled glass and two-thirds fill with crushed ice.

4. ⁠Swizzle and then fill the glass with more crushed ice. Swizzle until frost forms on the outside of the glass.

5. ⁠Garnish with pineapple & cherry and grated nutmeg.

Felt like a Mai Tai while doing yard work this weekend but didn't want to bring a glass outside. I used the top of the Boston shaker with a beer coozie around it. Worked great!

My spec: (Trader Vic's 1944)

• 1 oz Appleton 12 Rare Casks Jamaica Rum
• 1/2 oz Smith & Cross Jamaica Rum
• 1/2 oz Planteray (Plantation) O.F.T.D. Overproof Artisinal Rum
• 1 oz fresh lime juice
• 3/4 oz orgeat
• 1/4 oz rich Demerara simple syrup
• 1/2 oz dry Curaçao
• gar­nish with mint (and spent lime half if you like)

Add all ingre­di­ents to a cock­tail shaker, except the gar­nish. Shake and strain into a rocks glass filled with crushed ice. Gar­nish with fresh mint and a lime if you fancy that. You can also float some dark rum on top of the cocktail.