For my birthday Mrs. Trader bought me a personalized Oak Barrel from American Oak Barrel. At first I was only going to use it as a part of the eclectic decor that I continually add to but then it seemed like a waste to just have an empty barrel hanging there… empty… when I could be hanging there with rum inside.
So, here we go. Figure I’ll chronicle the adventure here so that everyone can follow along…
March 12, 2018 – Day 1: Since this is a new barrel, before spirits can be added it has to be cured. So, first I did a few rinse outs and then I filled it to the top with hot water. Now it needs to sit for 3-5 days (boring) before we can add rum. I’ll have to keep the water filled until none is leaking out so stay tuned…
March 17, 2018 – Day 5: So the barrel started out pretty “leaky” however after two days of soaking it sealed up nicely. Just in case I let it soak for an additional 3 days to make sure it was nice and solid.
No time like St. Patrick’s Day to add the rum… I selected a lightly aged El Dorado white rum from Guyana. I’ve heard good things about El Dorado but have not had the pleasure yet to experience acclaimed 15 year rum. While I am pretty sure I won’t be able to wait 15 years, I’m hoping the small barrel will add to the flavor and body to the rum over the next few months. More coming soon…
April 8, 2018 – Day 27: The rum takes to the skies!!! Way back when I was first starting decorating Trader Jay’s I was on a long hunt for pulleys or sailing blocks. I felt like we definitely needed them for the decor. I kept coming up short but then Mrs. Trader stumbled upon some while out and about. She bought three (not knowing which I’d like/want). Well, while they were good they just sat unused for over a year.
Since receiving the Barrel I had it in the back of my head that I wanted to hang it from the ceiling using the pulleys. So, Sunday I finally made it happen. While there is some nervousness over it all, it seems to be anchored well and secure.
So now I have an Aging Rum Barrel hanging from the ceiling… and that’s the real dream, right???
Planning to give the rum a taste around the one month mark…
Monday my boss asked me if I could travel to Chicago for a two day work session Wednesday and Thursday… but only spending one night (you know, to minimize spend). I’m a team player so I said “no problem”. Once I booked my flights and hotel I moved to my next order of business… booking a reservation for my work session team and myself at Three Dots and a Dash. There were five of us total but it would be a new experience for at least two of the group.
After a long day (I was up to catch my 6am flight at 3:45am) we left the office, quick check in to hotel and a change into one of my favorite Hawaiian Shirts and we were in the Uber to Three Dots. I was excited to once again decent the “Skull Stairs” and be magically transported from the busy rush hour streets of Chicago to the tropical oasis of Three Dots. We were greeted with a friendly smile and wisked away to our reserved booth.
Our waitress, Jordan, greeted us and gave us maybe the most comprehensive tour of a menu ever in the history of restaurants. She highlighted many drinks, was sure to point out the classics, the new additions and even some guidance for anyone that doesn’t go to rum usually. As she walked away to let us decide everyone in my group had a huge smile on their face and, almost all at once, we said “wow, that was thorough and amazing!”
This being my fourth visit to Three Dots I have had the privilege to enjoy many of their drinks however I had never tried their version of the Rum Barrel. And, just like every drink I’ve had there, it did not disappoint!!! Like many tiki bars, Three Dots keeps their Rum Barrel mix a secret but the blend of rums (Aged Jamaica? And maybe a slight Overproof?) and citrus (lime? grapefruit?) and spices (hmmm?) was right on point! Very delicious and it went down fast and smooth.
The rest of the group also enjoyed their drinks. They were blown away by the complex flavors and intense decorations. On the table we had a few Strip and Go Nakes, a Gold Jacket Green Jacket and the name sake Three Dots and a Dash.
To quote my friend Janelle, “The drinks were delicious! I don’t know much about rum or tiki drinks but I know I enjoyed drinking these!”
We also ordered a Pu Pu Platter and it was gone SO QUICKLY! (I love the Macadamia Nut Beef Meatballs… which you can only get on the Platter.) And there is fire… and fire is fun.
As we were finishing up our first round, Janelle’s eyes get big as she sees one of the famous Three Dots sharing drinks being brought to the table next to us. It was the Chief Lapu Lapu and is served in a big clam shell with all kinds of fun decorations and smoke. I tell Janelle that I’m happy to share one with her but as she flips through the menu she zeros in on the Bali Bali… and since it is for 5-6 people we convince the rest of our group to give us a hand.
After ordering we waited… and waited… and waited with anticipation… FINALLY it arrived! It is served in an upside-down urchin with octopus arms coming out… smoke spilling out of the urchin… quite an amazing spectacle.
It looks amazing but it also taste fantastic! It is light and refreshing… the passion fruit hits the palette first and the lighter Puerto Rican rum and gin combination are extremely delightful. And, let’s be honest, the presentation is in its own class!
We finished our Bali Bali, probably faster than we should have, and decided it was time to say farewell to Three Dots… but not before the Manager, Kurt, stopped by to see how everything was and make sure that we had an amazing time. (And not before I was able to procure myself two more AMAZING Three Dots Tiki Mugs!)
I cannot say enough wonderful things about Three Dots… the Food, the Drinks, the Decor, all WONDERFUL but, above even those key elements of a top rate tiki bar, the Hospitality and Service is what makes it a place you want to keep going back to. All four times I have visited the staff has made me feel like I was part of the Three Dots ‘Ohana and I will keep returning as often as I can (or keep pushing for them to build Three Dots South in Orlando).
Thank you, Three Dots, once again you didn’t fail to impress!
Every year my wife and I try to get away to celebrate our Anniversary. We try our best to experience something new or different. Last year we had a wonderful visit to NOLA (including Latitude 29 – Read my blog post here)… this year we decided to head up to Chicago.
While this trip is for both of us, I try not to let my desire to “visit every Tiki Bar Ever” take over the trip. This trip we decided that on our first evening we would stop by Three Dots and a Dash for a Happy Hour drink to start our evening.
The entrance to Three Dots is a simple door in a back alleyway. There is minimal signage, just a tiki torch and a doorman checking IDs. There were queue stanchions available for when things get really busy. I will definitely admit that while the crowd wasn’t to “stanchion level” it was packed inside!
After entering you decent down a staircase below the watchful eyes of the skull wall (pictured below) and then enter yet another door… this door is what takes you from the busy world of the big city into a tropical hideaway.
Upon reaching the hostess stand we found out that to get a table for 2 was almost an hour wait and the bar was packed, elbow to elbow. Our goal was to sit at the bar and with some watchful eyes, a sexy wife and a bit of luck we were able to grab two seats at the very end of the bar right after ordering our first two drinks.
Cory was our bartender and his knowledge of “tiki” extended well beyond the amazing drinks he made up. I started with an Aloha Felicia and my wife went with the Saturn.
Along with the delicious rums (Venezuela and Jamaican), the star of the Aloha Felicia was the coconut (of which I’m always a fan of). The Thai Basil also added the right hint of exotic flavor.
My wife has recently become a big gin fan and the Saturn didn’t let her down. The flavors all complimented themselves and, for her, was a great option among the multiple rum drinks.
As Cory started to have a minute to come up for air we were able to talk “tiki” with him. He was great about sharing his thoughts about the world of tiki and his travels. We asked him about Lost Lake and he said that it was worth the 20-30 minute Uber ride to experience. It was not originally on our list (well… it was kinda on mine) but we decided, based on Cory’s recommendation, to add it to our trip.
And just like that it was time for round 2… a Cheap Lei for myself and the eponymous Three Dots and a Dash for Mrs. Trader.
Can I pause here and point out that in order to be a top notch tiki bar, your drink presentation skills need to be above and beyond! Each drink at Three Dots is carefully crafted and mixed but then it is (almost) painstakingly decorated. Mrs. Trader told me that my presentation game needs to step up a notch or seven.
The Cheap Lei was extremely different… it had this smokey banana taste… almost like if you made bananas foster over wood chips. I will admit that I’m not usually a huge fan of smokey but this was carefully “mixologized”. It was the right amount of smoke to make you say “hey, this is different and interesting and I LIKE it!”
The Three Dots, of course, did not let us down. It was flavorful, fruity, complex… all the things that Don (the creator back in the 1940s) would have wanted it to be. And they must go through them like crazy since they are pre-batched and “on tap” (which definitely helps when they are rockin’).
The time was coming where we had to decide which tiki mug treasure was coming back to Trader Jay’s with us. Cory was straight up that most mugs were not for sale due to inventory (including the Three Dots Urchin), but Mrs. Trader really wanted the Urchin to find a home in Florida with us. After asking nicely, Cory was able to pull a string or two and packed one up for us (with, again, wonderful presentation).
It was time to pay the tab but we enjoyed ourselves so much that we were already thinking we would be back to explore even more of the menu. Cory recommended coming back Sunday evening so we planned on that.
Jump Here to Read about Our Adventure to Lost Lake (Coming Soon)
Or continue reading below for our second visit to Three Dots…
After catching a matinee of the amazing musical Hamilton we swung back into Three Dots just two days later. Cory told us he’d be on bar however he was MIA… instead we were greeted at the bar by Ivana. Sunday afternoons are a little slower, offering some great tiki mixology talk. Ivana was a delight to talk with and we had an extra treat… Kevin Beary was also behind the bar. (If you don’t know who Kevin Beary is then do a little Google search because he is the Award Winning Beverage Director of Three Dots!) I will be honest, it took me a few minutes to realize exactly what a treat we were in for but I’m glad I did. Kevin was very generous in talking about his favorite rums, his tiki and bartending travels and even a sharing a few recipes.
Besides the great conversation we also experienced four more amazing drinks. I started with the Chief Lapu Lapu… which I really wanted because the passion fruit foam really intrigued me. The drink and the foam did not disappoint!
Mrs. Trader went head first in with a Jet Pilot… strong, expertly mixed, maybe the perfect Jet Pilot!
Can I also pause here and point out that Three Dots’ tiki mug game is TOP OF THE CLASS! Look at these amazing mugs, they a all wonderful, unique, detailed… I really wish I could have brought home at least 3 more! (Side note to the Three Dots Team: If you ever have leftover inventory you need to send away, I’ll happily find a good home for any orphan tiki mugs!)
We decided that we would finish off one more round before we said goodbye to Three Dots. I went with the Pandan Pain Killer and Mrs. Trader went with the Violet Revolver… I don’t think I need to go into detail about how these were also amazing!
I cannot say enough good things about Three Dots and a Dash! I want to open one here in Orlando! I’d either apply for a job or be their best patron.
I don’t think I could sit down and pick a favorite tiki bar… each have something special and unique but I will say Three Dots is the first tiki bar I’ve visited two times in three days and that is worth something. If you are in Chicago make it your goal to go visit! The experience is wonderful and the drinks are beyond amazing. Thank you to Kevin and his team for hosting us and talking tiki! (And, Kevin, thank you for the suggestion on the Hamilton Jamaican Pot Still Rum… if only I could find a bottle!!!)
My Rum and Tiki journey has reached a year and what a ride! I’ve learned to much but still have a long way to go! As I sit on the Beach down in Key Biscayne (island off Miami) I sip a frozen mojito (highly recommended) and reflect on my learnings so far.
I figure the gateway to the Caribbean is as good a place as ever to summarize my lessons thus far.
So, in no particular order…
If the drink menu says “Mai Tai = spiced rum and fruit juices” then that is a hard pass! I can accept a slight variation from Trader Vic’s Original Recipe but it better have fresh juice and aged, quality rum.
So you’ve taken the time to read about my private Tiki Bar… and maybe you’ve even taken that next step to experience one of the amazing Tiki Bars I’ve mentioned or reviewed but how will everyone know that you really went? The TIKI MUG, of course!
No one knows exactly what the first tiki mug was but it is estimated it dates as far back as the late 50’s. Since then collecting Tiki Mugs has been a pastime of many a Tiki Fan.
Here is what Wikipedia has to say about Tiki Mugs:
Tiki mugs are large ceramic cocktail mugs which originated in tiki bars and tropical themed restaurants. The term “Tiki mugs” is a generic, blanket term for sculptural drinkware that depict Polynesian, mock-Polynesian, or tropical themes. Tiki mugs are not commonly seen outside tiki bars and restaurants, but are also a kitsch collectors item.
In building an at home Tiki Bar, having a good Tiki Mug collection is important. They are not only vital to the bar’s décor but they also serve as great conversation pieces. I won’t pretend that my Tiki Mug collection is the most extensive out there… BY FAR… but I think it is well on its way. (Now, if you ask Mrs. Trader she will say that I’m almost at Tiki Mug capacity, but I say you can always add more shelves.)
My first Tiki Mug was actually a gift from my lifelong friend, Andy. Following our first trip to the famed Mai Kai he bought me a pair of the famed Barrel O’ Rum barrels. They probably are closing in on 15 years old by now and still an important part of my Tiki Mug collection.
Things just taste better in a barrel! – Andy
Following my barrels, the Tiki Mug collection grew very little until my first trip to the magical Trader Sam’s Grog Grotto. This was the point in which I decided to build my Tiki Bar (read about it here) and I knew the mugs would be an important part of this new journey. After only two visits to Trader Sam’s (and thanks to the generosity of two more lifelong friends, Rick and Goat) I had all the Grog Grotto Tiki Mugs. The collection was well on its way!
Another thing that I’m finding about becoming a known “Trader” to friends is that I’ve also been fortunate to be gifted Tiki Mugs and tiki barware along the way. Mugs from Smuggler’s Cove were gifts and there is a great story surrounding one of my mugs from Three Dots and a Dash. Also, the friend who convinced me to start this blog was kind enough to gift two tiki glasses from Lost Lake in Chicago (a bar I have yet to experience).
Other big additions to my Tiki Mug collection are not from a Tiki Bar at all. Some might say that they aren’t TRUE Tiki Mugs but with how awesome and unique they are I don’t particularly care. They are the first release of Geeki Tikis by Beeline Creative (sold on ThinkGeek). Being such a HUGE Star Wars fan, these Tiki Mugs are the perfect way to bring a little modern pop culture into Trader Jay’s (plus the kids love using them).
Finally, the most recent addition to my Tiki Mug collection (and chief reason for this blog topic)… Tiki Mugs directly from the home of the “Creator”, Trader Vic’s. This is the Tiki Bar at the VERY TOP of my “must visit” list, however the wonderful and generous staff at Trader Vic’s was kind enough to provide Trader Jay’s with three of their iconic Tiki Mugs. I plan to one day visit and order a drink housed in each mug (as well as an Original Mai Tai, of course).
So there is my Tiki Mug collection story. I’m happy with how it has grown and plan to continue to grow it. If you want to help me add to it, I’ll always allow that… The Trader isn’t picky. And if you are in the San Fran area or Atlanta, be sure to visit my friends at Trader Vic’s!
Before I started down my Tiki journey, I would have said, like many others, “I’ll just use the bottled juice, it is so much easier… can it really matter that much?”
The truth… I matters more than typed words can describe!
Once I moved to real juice, especially lime, my drinks became more fresh and more delishious! (I made the move due to a passage in my Tiki Bible from Smuggler’s Cove.) The real issue with fresh juice is “time”… being a full time working father of two boys leaves little time to squeeze limes every night. There are so many times that I’ll get home from work, crave a delicious exotic cocktail but not want to take the time to squeeze the limes (but I also won’t shortcut and use pre-bottled lime juice).
Enter an idea that I actually am claiming as original-ish… freezing fresh lime juice in pre-measured amounts in ice cube trays.
I won’t pretend I’m the first person ever to think of this but I also didn’t read about it somewhere else… therefor “original-ish”.
What I’ll do is buy and squeeze 5-6 limes at one time, pour in this awesome ice cube tray and then just use the number of cubes I need when time. (The size of one cube, purposefully, is 3/4 of an ounce… the exact amount I use in my Mai Tai.)
I’ve also found that for some drinks, shaking the drink with only the lime ice cube will chill it enough without watering it down (lime ice cubes melt faster than H2O so a standard amount of shaking is almost perfect).
The ice cube tray is perfect and the cubes slide out so easily. You can either just leave in the tray, since it has a cover, or remove and put in a plastic bag or food storage container.
Either way, the time savings is great and the drinks still taste to Tiki-Perfection! So give it a try!
Not sure what I can say about the Mai Kai that hasn’t already been said so I’ll just share my most recent experience…
We made the pilgrimage down there this past Saturday to celebrate my birthday. Where better for the Trader to celebrate? My wife, sons, parents and sister all join me on the voyage… it would be all of their first times enjoying dinner and the show.
Before I get into my experience, here is a very brief history of The Mai Kai…
The Mai-Kai opened to the public on December 28, 1956, in Ft. Lauderdale and is one of the few “Grand Polynesian Palaces of Tiki” still in operation today. In 2015 it was named the “best tiki bar in the world” by Critiki, an organization of fans of Polynesian pop culture. It is the last restaurant/bar in existence carrying on the traditions of service and serving the original drink recipes of Don the Beachcomber’s, and has been listed on the National Register of Historic Places. (For more history, check out Wikipedia.)
There are a lot of amazing details about The Mai Kai and one of my favorites is how they transport you to Polynesia from the second you turn in. They have a loose board bridge that rattles under your car… helping you to forget US 1 behind you and teleport to Tiki heaven.
After handing our car over to the valet we headed in to the Molokai Bar. It was happy hour so we wanted to grab a half price drink before dinner (Trader Jay recommendation). I opted for my favorite Mai Kai elixir… The Barrel O’ Rum, a Mai Kai staple. The menu describes it as a drink loved by smugglers, pirates and rum runners, it is bold, big and rightfully smooth. The recipe (like most Mai Kai drinks) is secret… in the tradition of Don, they mix all their drinks “backstage” to keep their recipes secret. My wife ordered a Hukilau, which is the official drink of the annual tiki festival hosted by the Mai Kai. They even make some fantastic non-alcoholic drinks… my boys love the Maui Sunrise. As you would expect, the drinks are all amazing. Now that I’m a pretend mixologist I like to try to breakdown the ingredients. Their drink menu, like many tiki bars, is very extensive… it would take multiple visits to try them all (but it is worth a try).
The decor is amazing from top to bottom! The Molokai Bar has more of a old ship feel to it with rigging and some fantastical added effects, like the water streaming down the windows like rain. The tiki waterfall is one of my favorite touches!
After our Happy Hour round we went into the dining room for dinner. The decor in the dining room is equally “Tiki-rific” but the feel changes from the nautical to more classic tiki with thatch and bamboo and plenty of eclectic lanterns. It truly is a sight to see and words (or even pictures) don’t do it justice.
The food is really good as well. Everything we ordered was enjoyable! I always recommend the PuPu Platter as a starter. One fun addition to the kids menu is that a meal comes with a drink in a pineapple.
I also didn’t want to miss out on more “fun drink vessels” so I ordered a Mara-Amu (with take home Tiki mug). According to the menu, Mara-Amu means “when the west wind blows” in Tahitian and is another delicious rum punch.
The stage show is very good. It is the right amount of hula/dancing/chanting/etc. And it all leads up to the hands down kid favorite FIRE dancing! I’ve seen a decent number of fire dancing/twirling shows but I have to admit that this probably had to be the best! It is worth the price of admission for sure!
Right prior to the fire on stage came my choice dessert, which also involves fire… the Bananas Bengali (Mai Kai version of bananas foster). While I will admit it doesn’t quite measure up the Brennan’s in New Orleans, it was a great end to the meal. The Mai Kai definitely doesn’t shy on the rum and the two feet fire pour is very impressive. They even serve it still flaming.
The last thing that I would make sure not to miss is the Tiki Garden in the back! The Mai Kai has built this own tropical oasis complete with waterfalls and plenty of tikis (large and small). It is only a short loop but the boys really loved the adventure and there are plenty of photo ops.
So, as you can see, it really is Tiki Heaven! This historical gem really has it all! There is so much to experience that most probably can’t do it all in one visit. But, if you only have one chance to enter these historic doors then this is what I wouldn’t miss…
Barrel o’ Rum at Molokai Bar (happy hour)
Polynesian show (don’t miss the fire)
Bananas Bengali (Server Wes does a master fire pour)
And a 10 minute stroll through the Tiki Gardens
While I haven’t been in a while, I was thrilled to return! Being there with my family and celebrating my birthday in Tiki Perfection is everything I could have asked for.
EDITOR’S NOTE: The Coco Nut will be going through a re-invention soon using different rums… stay tuned for the Coco Nut 2.0 (but feel free to read about how the original came to be)…
As my (fake) tiki bar started to come together I figured that all great, well visited bars need a House Cocktail… something that people feel like they MUST have in order to get the full experience. If you go to Trader Vic’s, you know that you have to order a Mai Tai… when you visit Don’s, and now Latitude 29, you cannot leave without tasting a Zombie… you need to bring a few friends to the Mai Kai to make sure you can order the Mystery Drink… and you should make it a goal to give Smuggler’s Cove’s secret recipe Rum Barrel a try.
So, a few months back I set out to make such a drink. I started much the same way that the Rum Runner was invented down at the Holiday Isle Tiki Bar in Islamorada, Florida, by focusing on what rum I had a plethora of. However, different from the Rum Runner (which was trying to move inventory out), I wanted to make sure I was using rums that I would always have on hand. The first rum was pretty obvious to me… a Coconut Rum… this was obvious for a few different reasons:
1) I love coconut
2) my last name is Cocorullo so anything with a “coco” wins in my book and
3) I could use the “coco” as part of the drink’s name.
I use Cruzan Coconut Rum… I enjoy that it is made in the U.S. Virgin Islands and can usually pick up a few bottles for cheap when visiting St. Thomas.
I wanted at least one more rum and my 1.75L bottle of Kraken Black Rum was staring me right in the face. (I love it for my Dark and Stormys.) I figured the Black would be a nice contrast to the clear Coconut.
Now that I decided on the rum, it was time to take my first real stab at “mixology”. I decided to use Vic’s Mai Tai recipe as my road map and see where that would take me.
I took the lime juice and replaced it with pineapple juice (seemed like a good start). Then I looked at the demerara simple syrup and decided not to change out anything there. Next on the list was the orange curacao, which I didn’t have in stock at the time. I did, however, have Grand Marnier. I figured bringing it up a notch couldn’t hurt.
Now I had my rums, I had my sweet, I had my sour(ish) and had a slightly different orange flavor… which left the orgeat (almond). I didn’t want to just use orgeat… then it really just would be a coconut/pineapple mai tai and that was not what I was going for. After pulling out every bottle under the bar, I looked up at one of my decorative shelves and there, like a shining beacon of tiki-ness, was my beautiful bottle of Trader Vic’s Macadamia Nut Liqueur. (My wife and I discovered the Macadamia Nut liqueur about a year ago where we bought it for our tiki/Christmas/housewarming party and it has been a staple since.) I thought, “orgeat is made from almonds… almonds are nuts… macadamias are nuts… how can this not work?”
The addition of the Trader Vic’s Mac Nut made it all come together as a nice little package and led to the simple but ideal name for the House Drink of Trader Jay’s. It is not an extremely original name but it fits perfectly… The Coco Nut
I tweaked the amounts a little during the first few mixes (the Kraken was overpowering at first, and not allowing the coconut and macadamia nut to shine through). But after about three tries I nailed it!
So come on by, check out our menu (yes, I have ONE copy) and read through the options… but then order a Coco Nut because, of course, you will feel like you have to!
-3/4 oz pineapple juice
-1/4 oz Mai Tai Simple Syrup
-1/4 oz Trader Vic’s Macadamia Nut Liqueur
-1/2 oz orange curacao (or other preferred orange liqueur)
-1 oz coconut rum
-1/2 oz Kraken Black Rum
Shake it all together and serve over ice (preferably in a coconut shaped tiki mug).
(Give it a try and then reach out and let me know your thoughts.)
Natalie and Kevin were very generous to provide the Trader with a sample of their local rum for tasting and mixing.
The rum recently won a Gold Medal at the San Francisco World Spirits Competition so, naturally, I was excited to try it.
I poured about a half an ounce out to just sip on. First, the aroma is very flavorful, it has a nice oak barrel smell. In the initial taste you can feel the natural rum taste, slightly strong, but then the sweetness peaks through and you can sense the Florida sugar cane (important to me as a Florida native). Finally, the finish ties it up in a bow as the smooth oak from the whisky barrels stays with you as the taste fades. Overall, a really nice, hardy 3 year pot still rum.
After a few sips I wanted to try a simple drink. Kindly, NJoy provided a few recipes to try. I decided to keep it simple with a Mermaid Old Fashioned. I took 2 ounce of Florida Mermaid Rum and mixed with the suggested 1 ounce of simple syrup (I used my homemade Mai Tai simple syrup). I then added 2 dashes of aromatic bitters, shook lightly and poured over a big single ice cube (I like to use these tiki ones). Once again, the oak was the star as it was the highlight of every sip. The 2:1 was a little sweet for my pallet, probably would pull back on the simple syrup and add an citrus peel (as suggested) but still a good after dinner sipping cocktail.
Now that I have tasted the flavor subtleties, I have a few Trader Originals in mind. Hope to experiment right after Turkey Day and share my findings. In the meantime, please give Florida Mermaid Rum a try. It is available in Florida and Georgia (full list) or you can order online here.
A special Mahalo to Natalie and Kevin for “sponsoring” my Tiki Blog.