The Invention of Tiki | How to Drink



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Curiada made a link just for this episode so you can find the bottles I use more easily!:

Q.B. Cooler:
In Shaker
1 oz. -or- 30 ml. Orange Juice
.5 oz. -or- 15 ml. Lime Juice
.5 oz. -or- 15 ml. Honey Syrup (1 part honey to 1 part water)
.25 oz. -or- 8 ml. Ginger Syrup
.25 oz. -or- 8 ml. Velvet Falernum
.5 oz -or- 15 ml. Demerara Rum (El Dorado 5 or 8 Year)
1 oz. -or- 30 ml. Puerto Rican Rum (Bacardi Blanco)
1 oz. -or- 30 ml. Jamaican Rum (Appleton Estate Signature or sub with Smith and Cross)
2 dashes Angostura Bitters
Add ice and Shake
Open pour into glass
Garnish with fresh mint and a straw
(Optional to lengthen with 1 oz -or- 30 ml. carbonated water)

Cobra Fang:
In Glass
Add crushed ice
.5 oz. -or- 15 ml. Orange Juice
.5 oz. -or- 15 ml. Lime Juice
.5 oz. -or- 15 ml. Falernum
.25 oz. -or- 8 ml. Fassionola Syrup (Cocktail and Sons – Link below)
1 dash Absinthe (La Fée Verte)
1 dash Angostura Bitters
.5 oz. -or- 15 ml. 151 Proof Demerara Rum (Lemon Hart 151)
.5 oz. -or- 15 ml. Dark Jamaican Rum (Meyer’s Dark Rum)
Swizzle
Top off with ice
Garnish with a lime wheel and cinnamon stick
(Dash of grenadine optional)

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