I love this drink! Sometimes tiki drinks are so sweet they’re hard to sequence in a dinner situation; with the Campari I feel like it takes the tiki paradigm and makes it work in the before-dinner context.

Yeah, 100% the dragon fruit! I was shocked at the color; it’s a super deep purple with these small black seeds, and in the puréed form in which I got it, it was super goopy and thick.

Well, new place on my list! I didn’t know Eleven Madison Park had a downstairs cocktail bar 👀

Nice! Thanks for explaining the plan.

How will the stops for the secret compartment work? Where will you access them to open it?

Sounds wonderful and looks great! Many tiki drinks end up looking a dull brown, but this one has a great color to it.

I always look for Valencia, but couldn’t find them this time! So I had to settle for navel here, and it was ok, we all survived 😂

Hi, Harley!

I’ve really enjoyed Del Maguey, as well as Sombra. But I also like trying new ones that I come across!

Oh wow, I just eeked in there with my Mai Tai! And it goes without saying that you took three of the top 5 spots… kudos!

Thanks for the list.

Not sure, it might! Good suggestion on a little bit of spice, I bet that would add a great dimension!

I love that swizzle! Too bad chartreuse is so hard to come by now. Still working through old bottles?

I found it to be pretty well balanced! Probably depends a bit on how wild your mezcal is, too. This one is pretty smoky, which helps.

I hadn’t heard of it until I got a tiki cocktail book; it comes up a lot in that context! It’s a super syrupy, sweet, warm spiced liqueur. It’s really quite delicious!

What in the world! I love this idea, it reminds me of something I saw in an Aviary book with popcorn-infused whiskey.

I find that name to be write funny. Looks good!

That looks great, regardless of the color!

This one is saved for next time I get port; it looks delicious!

The bitters are so good. It gives a drink some heat, but somehow not the same spice as some of the other spicy bitters on the market (some tiki ones, I have a habanero one that’s pretty good). It’s more warm and full-bodied I think.

Aside: I love mapo tofu. It’s one of my go to crowd pleaser recipes, and I can make it as hot as I please (I do not live in a spice tolerant place 😩)

I didn’t make the bitters, but I’d imagine you could soak roughly cracked peppercorns in some neutral high-proof spirit for a week and end up with something tasty! Here’s what I was using: https://www.dashfire.us/cocktailbitters