Now this here is some Falernum. Doing it well, doing it beautifully. Via @Dabreb

Source: PlantWell
The Healing And Nutritional Properties Of Ginger

Today is Mixology Monday, and this month’s theme is “Inverted”, which could mean a lot of things. I intend to take it as turning a concept on its head, as you will see if you hang with me. Since it is Tiki Month on this blog, and other places as well, I’m going to keep with the Tiki theme and invert a Tiki element.

Part of the fun, but also a big part of the pain in the ass of Tiki are the myriad of exotic ingredients you need to make or track down. These syrups, juices, etc. take varying amounts of work to make or obtain, but they all have limited shelf lives and most have very little application to cocktails other than Tiki. If you keep enough of them on hand to make a decent range of Tiki drinks, you practically have to make nothing but, just to keep from throwing away a criminal amount of the stuff. This is both expensive and depressing.

This is the biggest reason for Tiki Month. I love Tiki drinks, but not enough to crowd out all the others in the larger world of craft cocktails. So I indulge myself in one month a year where I assemble all those fruits and home-made or difficult to obtain liquids, and chase away the cold. The whole idea of Tiki Month itself is a bit of an inversion, but not the focus here.

This post is about a particularly useful but problematic essential Tiki ingredient, ginger simple syrup. Ginger simple is awesome because of the exotic but gentle burn it can lend to a drink. It plays well with a very wide range of juices, spirits, and even other spices. Further, it is an exception to my rule above about Tiki syrups not being much use in more mainstream cocktails.

The list of decidedly non-faux-polynesian drinks that can be happily modified or improved by the mere substitution of your ginger syrup for plain simple is distinguished and too long to so much as scratch here. I’ll just name one: Rum Old-Fashioned.

Of the critical Tiki syrups, ginger simple is the only one I’ve tried making reasonably often when it is not Tiki Month.

And it is a pain in the ass.

The problem with ginger simple is that it lasts for a much shorter time than other similar infused syrups. The ginger flavor just packs up and leaves in a depressingly short time, leaving you with plain old simple syrup with an almost unidentifiable, imperceptible heat. Without a party or two, even during Tiki Month, the diminuative 12 oz bottles of ginger simple that I make don’t stay potent to the bottom.

I’ve done some research on extending ginger simple syrup’s life. A good thread at Tiki Central on a modified Mai Tai moves to an in-depth discussion of making ginger syrup last. The two prong approach they kind of settle on is to treat your raw ginger very roughly (Vitamix sounds like “Jack the Ripper” to fresh produce), and making your ginger syrup so strong it bites. I find this solution unsatisfying for several reasons. I don’t like brute force solutions. I imagine that this may introduce other chemicals into the syrup from the ginger than those you’d get in the traditional steeping method. Just starting with a stronger ginger content to delay the point where it fades to unrecognizability does not address the problem of the syrup weakening from one session to the next. And I’d spend longer cleaning my BlendTec carafe of all the fibrous remains than I would drinking the drinks I made with the ginger. I’m lazy. Sue me.

Another approach can be found at a blog with the mind-shatteringly awesome name of I Love You but I’ve Chosen Cocktails. It is more focused on creating a ginger beer base than a cocktail syrup. The approach here is to add a bit of lemon juice to the ginger puree, altering the PH. This allegedly helps stabilize the flavor essences of the ginger, making them less likely to volatilize. But now you have lemon juice in your ginger syrup, along with a lot of sugar. It could work in some applications, but a recipe calling for generic ginger simple may find this version problematic.

After wrestling this with some time before this Tiki Month, I’ve decided to give up invert the problem; stand it on its head, if you will. I harkened back to the words of the mighty philosopher Mick Jagger, who once spake, “You can’t always get what you want, but if you try some time, you just might find, you get what you need.“

Hipster kiddies, you probably don’t get that joke, but trust us old farts, it’s friggin’ hilarious!

Well, at least it makes sense.

What I wanted was ginger simple syrup that would be stable in flavor long enough to use most of it. But what I, and other cocktailians, needis a way to get ginger into a cocktail, in reliable amounts, easily. Not the same thing.

I hit on the solution while browsing the herbal remedy section of one of our nearby organic/locavore/gluten-free supermarkets. (When you reach a certain age, your body starts telling you to stop dismissing herbal remedies as the poppycock you always thought, and give them a chance.) Here on the shelf was a bottle of high-quality, food-grade ginger extract.

A simple syrup base is the normal way that bartenders and mixers have been prepping certain flavors so they dissolve easily in cold liquids for decades. Sugar is common in drinks anyway, and preserves and retains lots of flavors well. Just not ginger.
The scales fell from my eyes as I saw that I did not actually need to do this with a single, special-purpose ingredient. I picked up a bottle. And you don’t need a nearby organic/locavore/gluten-free supermarket to do the same. Amazon has you covered.

Now I just use plain simple syrup, the ready availability of which in my bar is exceeded only by that of gin, and about 6 drops of pure ginger extract per teaspoon called for in a recipe. Further, when I’m making up my own drinks, the amount of ginger I can deliver to the drink is divorced from the amount of sugar I add. I get the same ginger heat, with added reliability and flexibility. The ginger essences in the extract are contained in a small, well-sealed bottle, and stabilized with alcohol, not sugar. The bottle will last a good long time on the shelf next to my bitters.

I save space in my fridge, time and mess in my kitchen, grumpiness from my wife over said mess in the kitchen, and waste in my bar. All for a little cheat on the Traditional Method. It is Tiki Month, and if it teaches you nothing else, it teaches you that there is good stuff to be learned from that Glorious Lack of Authenticity!

And hey! This post is part of Tiki Month 2013 here at the Pegu Blog! Be sure to look around for LOTS more Tiki stuff all February!

Dagreb posts an improved version of his falernum recipe. You can’t have Tiki Month without falernum, and this is a pretty straightforward, doable recipe if you want to make your own.

Here is a source for “lost” Tiki ingredient: Fassionola. All three original flavors, available by the bottle. We went back and forth about this stuff this last Tiki Month.

Lei Lani Volcano
Mug: Generic Ceramic Coconut
Available: Bar Supplies

When I was revving up for Tiki Month this year, I put out a call on the Tiwtter Machine for some favorite Tiki recipe’s that I had not blogged already. (For a limited time only, you can still follow me on Twitter for free at @dawinship!) One of the more promising results among the suggestions was the Lei Lani Volcano, a genuine Walt Disney World Polynesian Village Resort recipe from the 1970s.

Okay, the recipe looked promising, and I didn’t read it’s background until after I made the first round of these. I’ve blogged about drinking at Walt Disney World a couple of times before. The long and short of my experience is that while (almost) all bartenders at Disney World are pleasant and efficient, and a few bars, notably the one at the California Grill atop the Contemporary Resort, are outstandingly equipped and staffed, the world’s most successful creativity company is not known for it’s brilliance in creating original works of cocktailian art.
Further, as I’ve already documented this Tiki Month, the 1970s were not the height of Tiki mixology either….

But all that aside, the Lei Lani Volcano did come recommended by more than one person, and it does feature an ingredient I had not previously used in cocktails of any kind, Guava Nectar. More on that ingredient after the recipe.

Guava nectar isn’t exactly the most common beverage out there, and I was warned that most available bottled stuff was so goopy or over-sweetened with HFCS that it would ruin, well, anything you put it in. Fortunately, my Twitter buddy and fellow Tiki Month blogger, Joe Garcia gave me a great way to produce premium Guava Nectar cheaply and swiftly.

“Cheaply” and “swiftly” are adjectives not often associated with scratch ingredients described on the internet by foodies or cocktail geeks….

That’s very true, but why are you inserting yourself into this fairly straight-forward recipe post?

No reason, I just wanted to make that point.

Oh, that and I wanted to say that you can follow me on Twitter, too!

He’s shameless, folks. I apologize.

Anyway, Goya, the Hispanic foods giant, makes a line of frozen pure fruit pulp pureé called Fruta. Among the fruits offered in the line is Guava. It comes in 14 oz. bags and is awesome. Your regular grocery store likely does not carry Fruta, but your nearby large Mexican grocery store does. To make Guava nectar, simply place one 14 oz bag of frozen guava pulp in a saucepot with an equal volume of water (about 12 oz.). Stir as you bring it just to a low boil, then immediately remove form the heat. Let cool, and bottle. It’s delicious all by itself.

The resulting Lei Lani Volcano is… damn good! The guava lends it an immediate tropical essence that is unusual, even if you’ve been spending a month or longer immersing yourself in faux Polynesian potables. Neither is it overly sweet (the usual first complaint about Disney Drinks™). It is an excellent use of coconut rum, which provides a nice, noticeable underlayer to all the fruit, without standing out so much that you are forced to deal with its rather mediocre quality.

This is a fruity drink, and offers little for the spirits connoisseur to appreciate. But it is nicely balanced, the flavors clear and identifiable, and delicious. It’s probably good for you, too. I think that you’ll like this one if you try it.

Neither of these usual forms of sugar are terribly useful in most cocktails

I want to get this post up before Tiki Month gets too much older, because if you want to get your Tiki on, you will have to have a supply of sugar syrups. It is easy for those of us who have been inside the puzzle palace that is complex cocktails for a long time to forget how strange and terra incognita such simple items in a recipe as Simple Syrup can be. And then in Tiki and other vintage cocktails you find such ingredients listed as Rock Candy Syrup, or Gomme Syrup, often used as apparent synonyms for simple.

Simple syrup is a helluva lot simpler than it sounds to the uninitiated. You can almost never find it in stores. And in most folks, the word syrup conjures up the image of hardy Vermonters trudging through a snowy forest, hammering wooden buckets to trees to make them bleed. Truth is, if you like good drinks of any kind, and you have a kitchen, then you can likely make true simple syrup right now. And I mean right now, as in you could and should have some simple syrup for your mixing pleasure within 15 minutes at most after reading this post.

The simple truth of Simple Syrup is that it is nothing more than sugar and water, forced into permanent solution. Here’s the recipe:

That’s absolutely all. Don’t stir it, or you will have burnt sugar to clean off the pot. Once it is cool, put it in a squeeze bottle and store in the fridge. It will last a month or more, unless you use it first. And you will use it first, once you get a grasp on what it can do in drinks, even if you don’t particularly like sweet ones.

That’s really it. Lots of folks can just leave it at that and use this Simple Syrup in almost any cocktail recipe that calls for Simple, Rock Candy, Gomme, or any other syrup that isn’t looking to add a specific flavor, only sweet. And there is absolutely no excuse for any commercial bar attached to a kitchen to not have it.

Simple, right?

Aaaaand then it isn’t. Because Rock Candy Syrup, Heavy Syrup, and Gomme Syrup aren’t just simple syrup. And while using Simple in a recipe that calls for one of the others will probably get you a good result, you will not get the sweetness, flavor profile, or perhaps the texture that the drink is really supposed to have.

Heavy Syrup, or Heavy Simple Syrup, is really just Simple with one and a half to twice the sugar. It is just as easy to make, but I don’t bother with it, since in virtually any case, you can just use twice as much Simple as the called for amount of Heavy. Really, life is too short for that many bottles in your bar fridge. Unless you have a specific use for it….

Rock Candy Syrup is harder. Harder to make, and harder to keep. For an insanely complex discussion about how to make and keep Rock Candy Syrup, see this thread over at Tiki Central by The Gnomon. I’ll just summarize where he’s going and add a few thoughts. Rock Candy Syrup is a simple syrup with so much sugar in solution that that whole thing I said about it being permanent? Not so much.
Rock Candy Syrup has a couple of uses. First, and most common, especially if you have kids, is to dangle string or sticks into it and watch as the supersaturated sugar leaves solution and sticks to the intruder, forming rock candy. If you dangle swizzle sticks in there, you end up with an awesome way to let your guests sweeten their own drinks to taste, as in The Pogo Stick cocktail, which I featured during Tiki Month 2010.
Many older drinks also call for it, including Trader Vic’s original formulation of the Mai Tai. If you find yourself wanting to try a bunch of drinks that call for it, Tiki or otherwise, give it a whirl, otherwise just pump up the simple even more, because Rock Candy Syrup is neither simple to make, nor to store.

It takes a long time to make Rock Candy Syrup. You have to slowly add the sugar as it gets more dense in order to know when it has had enough. I also strongly recommend the Ball Jar “double boiler” method described in the post mentioned above. If you let a high-sugar content solution boil directly, things happen. Chemical things. You won’t have a sugar solution anymore, you will have candy. You do not want candy.

Yes I do!

Not for what you want Rock Candy Syrup for. It won’t crystallize again, and it won’t pour. Don’t. Let. It. boil.
Additionally, storing good Rock Candy Syrup is a pain as well. It doesn’t particularly like to stay in solution, so expect crystals everywhere, which look nice but are a pain to clean and can clog your spout. Make Rock Candy Syrup if you want sugar swizzles, or if you want a good science experiment to do with your kids. Otherwise you have my official blessing to skip it.

What Doug isn’t telling you is that he failed miserably to make Rock Candy syrup himself because he did everything he just told you not to do.

I will bring back the bird, so help me….

Shutting up now!

Gomme Syrup is another matter. This is a very old drink ingredient, and despite today’s cocktail Renascence, I still can find no commercial product available. Any simple syrup will change the texture of drink just a little, in addition to sweetening it. But Gomme Syrup will dramatically alter it, adding a rich, silky element that can almost make the drink coat the inside of your mouth like a nice sauce.
Gomme Syrup is a heavy simple syrup, enriched with gum arabic, a natural thickening agent. It isn’t readily available in food grade in most places, but Amazon has lots of it in all sorts of amounts.

Both Paul Clarke and Tiare have longer rundowns on making Gomme Syrup, but here’s the short version:
First, make a Gomme:

Now make a Heavy Simple Syrup, as I outlined above (4 parts water, 6-8 parts sugar). Just as it first comes to a boil, add in the Gomme Goop. As soon as it foams, remove from the heat. Remove the majority of the foamy scum with a spoon and let cool enough to bottle. Strain the syrup through light cheesecloth as you pour it into the bottle.

So there you have it. As you work your way through Tiki Month, choose which of these you want to have, make them up, and enjoy with me! And hang with me if you want to know about all those fruity syrups you see in Tiki recipes, I’ll have a story on them too, in short order.

Over at A Mountain of Crushed Ice, Cocktailosphere legend Tiare is on board with Tiki Month. While I smile and am happy to take credit when any blogger joints the Tiki Month bandwagon, I must admit that I deserve no credit on this one. Every month is pretty much Tiki Month for Tiare. I view her as one of the very best pure drink bloggers out there. For years now, she has produced great content, and has done so in a constant stream of regular updates. Her posts are fun to read and always illustrated with appetizing photos of appetizingly garnished cocktails. And most (but not all) of her work is Tiki… no matter what the month.

She hops on the Tiki Month bandwagon this year with a reprise of her home-made nutmeg syrup. She comes up with two very different original cocktails to employ it too. While both drinks are quite Tiki in feel and appearance, they are quite different and illustrate how widely varied Tiki drinks really are. I want you to go read the post to find out about each, but I am going to steal one photo from it to show you here, because I am very jealous of this mug:

Fassionola. What is this stuff? Long lost Tiki ingredient or just proto-Hawaiian Punch? Is it still made, and do I need it? More in the comments on this post.

I’m quite involved with the Great Cross-Country Barcrawl right now, and way behind on my blogging for that, but all holy hell has broken out in the cocktail world over intellectual property rights in the last few days. Since I do so love to blog about I.P. in cocktails, I can hardly stay out of it. Two major trademark conflicts have been settled in the last day or so, each with a clear victor, though each victor may well be of the pyrrhic variety.
Let me first be clear that I know personally some of the principals involved in each of the conflicts, in both cases the losers. But I don’t think that my opinions would be any different were they complete strangers. I have avoided speaking to those I know about this to keep my opinions entirely my own.

The first case is Trader Vic’s versus Blair Reynonlds, known for years to the cocktail community as Trader Tiki. Blair started out as a blogger and tiki enthusiast. With Trader Vic’s being perhaps the iconic tiki outfit, it is natural that the blog name Blair chose, and his iconography would be thematically similar to Vic’s. This was all fine, until Blair decided to get into the business of drinks and began marketing his own line of high-quality syrups under the name Trader Tiki. Here’s my interview from February with him on the subject of his new business.
Trader Vic’s also markets their own line of tiki syrups. In my opinion, Vic’s don’t hold a candle to Blair’s, but that is immaterial to this issue. Trader Vic’s unleashed the lawyers, guns, and money on Blair’s little business. As a result, Blair has announced he has agreed to change the name of his business to B.G. Reynolds’ Hand-Crafted Syrups. You’ll now find his products at Okole Maluna. I encourage you to visit and try his stuff. It’s really good, and I feel certain that he really needs the cash right now after all this.
My initial response was to shake my fist and otherwise blame Trader Vic’s for its corporate bullying. But the more I think about it, the more I think they were likely in the right. Certainly from a legal standpoint, and at least largely from a logical one. Trademark protection is important to businesses and consumers alike for a host of reasons. And the fact is, Vic’s can easily make the case that Blair’s business name and packaging, separately and certainly together, could confuse consumers between the brands. (Hardcore cocktail geeks may feel the distinction between the two is obvious, but this isn’t just about them.)
I don’t for a second think that Blair ever intended to ride Trader Vic’s coattails from a marketing standpoint, but intent isn’t everything here. Trader Vic’s has spent years and millions building and maintaining the value of its trademark, and has a right to protect it.
While this conflict and its resolution was likely expensive for Blair, Trader Vic’s is going to take a hit as well. This very month, they are opening a new restaurant in the heart of Portland, OR, where Blair lives. Blair is extremely popular with the local cocktail crowd, especially the local tiki aficionados. Beating up on the home team, right before opening an expensive new location is not going to help. At the very least, it will damage good-will. I do not envy the local manager, who is likely having to do a fair amount of damage control.
But the way our trademark law is structured, you have to defend your brand, often in ways that are distasteful. I think both trademark holders and the general public would both be better served if the law offered more flexible options to avoid pissing off customers.
As a final note before I get to the more obnoxious of these cases, Even if Vic’s didn’t make syrups of their own, things are close enough that they would likely have had to take action against Blair. And people would be even more pissed and Vic’s would lose even more goodwill.

Ahem.

Now we get to the second story that broke almost simultaneously, and has lots more people even more upset… with good reason, may I add. The makers of Pusser’s Rum has sued the Painkiller bar in Manhattan, considered perhaps the premier tiki bar on the East Coast. Pusser’s owns a trademark on the iconic tiki drink called the Painkiller. This means that, like the Dark n’ Stormy and Gosling’s, you cannot legally sell a Painkiller without making it with Pusser’s. Pusser’s sued Painkiller, forcing them not only to use Pusser’s in their Painkiller cocktails, but to change the name of the bar itself. The bar has announced it will now be called PKNY.
This has set off a firestorm of protest in the cocktail world. First off, New Yorkers love a good underdog story, and Painkiller, er, PKNY, has lots of fans there. If this was the only difference from Blair’s fight, there wouldn’t trending Twitter tags (#PKNY), people grumbling about Pusser’s sucks in bars from Boston to Los Angeles, and one of the best bars in the country removing Pusser’s from their Painkiller recipe and renaming the drink the “Brandkiller”.
You see, the thing that has people really hacked off it that Pusser’s should never in a million years hold a trademark on the Painkiller Cocktail. The drink, indeed the basic recipe that Pusser’s trademarked, was world famous ten years before Pusser’s was founded. Pusser’s decision to assume ownership of the cocktail, simply by filing the right paperwork illustrates three things:

1. They are douchebags.
2. US Trademark laws are broken.
3. The ethics of the legal profession are broken.

First, Pussers are jerks because they chose to assume ownership of something no one owned, and which they didn’t create. Any sensible human being who is familiar with the whole story understands this is first-degree squatting. About the only thing I can imagine being a bigger dick move would be if some movie studio tried to trademark SEAL Team Six or something….

I’ll get back to the implications of the law in a moment, but let’s finish with Pusser’s. If they just tried to force Painkiller to use Pusser’s in the drink, I doubt the controversy would have lasting effects. But forcing the bar to change its name really forced folks to deal with this. Leading bartender Gaz Regan encouraged folks to focus their minds on supporting PKNY, rather than punishing Pussers. While I generally admire Gaz, I don’t think his kumbayah approach will catch on. Or rather, I think people will flock to support Painkiller, but they will also take it out on Pusser’s. Most of us don’t have the ability to drop into lower Manhattan bars on a whim to support PKNY (though if you live in New York, please do). We can easily not buy Pusser’s. Pusser’s is a moderately expensive, fairly small commercial brand. It is hardly an indispensable rum. I had a drink or two I used it for, and I usually kept a bottle in my basement bar. I’m out right now, and I won’t restock… ever. Lots of other enthusiasts will do likewise and never feel anything other than satisfaction at not lifting a bottle when we see it on a shelf. Worse, lots and lots of bars will see this and want to make an example of Pusser’s, pour encourager les autres. Why stock Pusser’s or offer Painkillers anymore if it just supports someone you don’t like? Worse, someone with whom it is clearly legally perilous to be associated?
Companies defend trademarks to preserve something of value. I strongly suspect the lasting damage to not just the Painkiller trademark, but the entire Pusser’s brand will exceed the entire (frankly dubious) value that the Painkiller trademark had a week ago. Perhaps by a lot.

And now let’s discuss the larger implications of all this, especially the Painkiller part. There is simply no way a company should have the ability to obtain ownership of a piece of well-known, essentially public-domain, intellectual property in this fashion. Most legal opinion I read said that even though the freaking’ Navy itself filed for protection of the SEAL Team Six name when it saw what Disney was doing, it would likely have lost to the Maus, had Disney pushed its suit in court. Trademark law needs to be amended to prevent this kind of abuse to begin with.

But Doug! You’re a rampaging Republican! You’re supposed to be in favor of Big Business building its power like this!

I’m pro market, not pro business. (Especially “Big Business”) Trademarks exist to maintain orderly markets, not to give well-lawyered corporations unfair advantages.

I read that Pusser’s official response to the ruckus among its customers is a rather pissy, “if you don’t like the law, get it changed.” Thanks, douchebags, perhaps we will try. In the meantime, we’ll punish you for exploiting said law.

This brings me to my last point. There is a significant flaw in modern legal morality. I was talking to a lawyer in Washington who I like. (I like most lawyers I have ever met. It’s their collective profession I find broken) He said we shouldn’t blame Pusser’s because what they did was completely legal. Here’s my response: Just because you can do something, doesn’t mean you should do it. Just because you can exploit a rule-loophole to get an unfair advantage in a tennis match doesn’t mean you should. Just because you can shoot that temporarily unarmed jihadi who is trying to surrender when no one is around to see you, doesn’t mean you should. (To be clear in that last example, I know that such an act would be illegal, but I’m going for extremes of moral scale) Regardless of whether the stakes are large or small, one should not get into the thought pattern that whatever you can get away with is alright.
Yes, lawyers should zealously advocate the legal rights of their own clients. But they not should fall into the trap of thinking in general terms that just because something wrong is legal for whatever bad reason, it is to be considered “right”. We need our lawyers to think less in terms of the probity of exploiting the law, and more in terms of the importance of stewarding it.

Update: I’ll add links of interest here.
First: @Vidiot_ has a good, lengthy post on the Pusser’s-PKNY conflict. His conclusions are similar to mine, but with research and stuff.
Next: Here is the public response from Charles Tobias, founder of Pusser’s. I haven’t finished it, but it’s clear they were caught a bit flat-footed. He does make my point above in the Trader Vic’s discussion: Trademark law doesn’t allow owners to protect their property without being jerks about it. This really has to change, folks.
Next: Jacob Grier reminds us he’s pretty much been over this ground already.
Next: TikiGeeki also goes over the trademark issue, siding with Goslings and against Pusser’s.
Next: The Cocktail Geek is more explicit than I am about the distinction between the debate on the appropriateness of trademarking and the methods of enforcing trademarks.

It’s the last day of Tiki Month, which sucks. But this drink doesn’t.

Over at Spirited Remix, DJ HawaiianShirt (who blogs under that name because people like me have no prayer of pronouncing his real last name), gets into the Tiki Month action with a nice rundown of the original Tiki phenomenon. He combines a truly epic amount of Rule 2 linkage with a perfect listing of the seven reasons why the glorious world of Tiki is also such a pain in the ass. He could not have hit on the head more precisely why Tiki Month is a once a year thing. The list is in the middle of the post. Go read it. He also includes a nice roundup of how to make your own passion fruit syrup. I’ll add that this method can be generalized to the making bar syrups out of most any fruit you can juice.

His whole post leads up to a description of the Reverb Crash, a Tiki drink that won the Tiki Central Drink Contest in 2003. The creator is a denizen of that board that goes by the handle Kick-The-Reverb, who remains a big part of things over there. With Tiki Month winding down, I whipped up one of these for lunch and a photoshoot. (Work with me, Baby!)

This is a nice little concoction. It is not too sweet, but pleasant and refreshing to drink. At six ingredients, it is a good example of a middlin’ complex Tiki drink, but one of the good ones where you can still make out each ingredient therein. Give it a try, you’ll like it.