Back when we could all go out to tiki bars, seems so long ago now, groups could rarely resist the siren call of a scorpion bowl. But hey, the times they are a changin’ and you will not be able to have one of these beauties with your friends for a long time. However, you can whip up your own Scorpion bowl at home for about the same price as the bar if even if you bought all your ingredients from scratch, and then keep enjoying more! This is another Trader Vics classic that is certain to keep the fun going with your friends, or just you during this quarantine.…

If a bar or restaurant has a Singapore sling on the menu, I am usually going to order it because making a good one takes a little skill. Much like the Mai Tai, this cocktail’s ingredients have largely changed overtime depending on the cherry flavoring, addition of pineapple juice, lime vs lemon juice etc. So basically every place you go that has one on the menu is probably going to be different than the last one you had. Plus the ratios slightly change per ingredient depending one the recipe you look at. One thing that can be agreed upon is where it originated, and that was at the Long Bar…

If you look up a recipe for a Mai Tai, the only ingredient common between the 10 recipes you see might just be the rum. But why is that? You order a margarita at a bar, you are going to get some variation of tequilla, lime juice, and triple sec most likely. If you order a Manhattan, same thing, you are expecting rye bourbon, vermouth, and bitters. So why does this recipe vary so much? In the Smugglers Cove book, they talk about the rich history of the cocktail at length, so I’ll spare some of the details. The original Mai Tai (meaning “the best” in Tahitian), was created by…

The T-lish Margarita. Classic. The Marg is arguably the best after work drink in my humble opinion. Tacolicious us known well for their margaritas, and their over priced tacos, but most are in agreement that it’s all worth the price of admission. Well, what if I were to tell you, you cold easily make the T-lish Marg at home? Well it really it easy, there is only one small refinement that the restaurant takes that maybe a normal amateur at home bar tender would not, and that is making agave syrup. Agave syrup is made from 1 part Agave Nectar, and 1 part water, much like making a simple syrup.…