The Bad Boy of Tiki Drinks
There are zombies and there are Zombies. We all know the zombie that Wikipedia calls “an animated corpse brought back to life by mystical means, such as witchcraft.” They’re a staple of horror flicks. That’s not what we’re talking about here.
We’re talking about the Zombie Cocktail. Wikipedia says it “was concocted to help a hung-over customer get through a business meeting” — but the customer returned a few days later complaining that the drink had turned him into “a zombie.”
Which wasn’t surprising. Because as originally mixed, this was one potent drink — so potent that its originator, Donn Beach (founder of the Don the Beachcomber restaurants) instituted a limit of two per customer.
Of course, that policy probably served as marketing hype, since it almost guaranteed that a fair number of customers would try to order more than their allotted quota of these bad boys. Given the popularity this drink achieved, it sounds like the marketing worked.
But what really worked was the taste. This is one outstanding cocktail — and it’s largely responsible for launching the Tiki craze.
By the way, you don’t have to worry about becoming a zombie when you drink a Zombie. There’s a less potent version that still retains the great taste of the original.
About Tiki Drinks, Their Ingredients, and Their Recipes
My Planter’s Punch and Mai Tai posts discussed a bit about Tiki history. As noted in those discussions, the Tiki concept was largely created by Donn Beach in the 1930s when he opened his first Don the Beachcomber restaurant.
But what exactly makes a Tiki drink distinctive? Well, they tend to use multiple rums, and often multiples of other ingredients (particularly fruit juices). Donn Beach often used a mix of rums to create flavors that no single rum possessed. So most of his recipes are fairly complex, and some require ingredients that aren’t easy to find.
The Zombie, for example, requires 151-proof rum — something most of us don’t have in our liquor cabinets. Moreover, it requires a 151 with a specific flavor found only in Demerara rum (which comes from the Demerara River region of Guyana). And not just any Demerara rum: We need something with a “gun powder” flavor. As far as I know, there is only one rum currently imported into the US with this specific flavor profile: Lemon Hart 151-proof Demerara rum. And it is hard to find (I provide a source in the Notes).
Difficult as it is to get the ingredients, an even bigger challenge is deciding which recipe to use. Trader Vic (the other great Tiki restaurateur) eventually got around to publishing most of his drink recipes, but Donn Beach never did. In fact, Beach was notoriously possessive and secretive about his cocktail recipes. Not only that, but he kept tinkering with them over the years. So some drinks — including the Zombie — may have more than half a dozen different “authentic” recipes, all created by Beach. And though Beach would never divulge his recipes, other bars naturally wanted to serve the drinks he made famous. So they started creating their own versions, some of which became more widely known than Beach’s.
Long story short: If you go looking for a Zombie recipe, you’ll find plenty — all of them different. What to do?
The most authoritative source for Tiki drink recipes is Jeff Berry, a/k/a Beach Bum Barry. His website has a wealth of information, and his books contain lots more (they’re great – I recommend them). Other Tiki sources are available, and I’ve made use of some. But an awful lot of what I know about Tiki drinks I learned from the “Bum.” So I turned to him when I wanted to figure out which of the many Zombie recipes were worth making. The two versions below are the answer I came up with.
Recipe: The Zombie
The Zombie, like many Tiki drinks, was originally served in a Tiki mug. Different establishments sourced these mugs, and often had specific mugs made for each of the most popular drinks. You can sometimes find old Tiki mugs at flea markets, yard sales, or antique stores. Or you can buy new ones at Amazon, where I got mine. Otherwise, most of these drinks fit well in a tall 10- to 12-ounce glass.
The flavor of a Zombie is somewhat reminiscent of a Mai Tai, but with more layers and complexity. Having tasted several versions of the Zombie, I think the two best are Beach’s original recipe (which appears below as Version 1) and what might have been his last (it appears below as Version 2), which Beach developed specifically for Aku-Aku Restaurant in Las Vegas.
Version 1 has slightly better flavor. But this is the one that — for good reason — Beach limited to two per customer: Each drink contains the equivalent of almost 5 ounces of 80-proof spirits! That’s about as much as most of us will ever drink in an entire evening. Version 2, which is equivalent to almost 3 ounces of 80-proof spirits, is less potent (though it’s still a hefty drink), and its flavor is just a smidge less good than the original. I usually opt for the first version because I like it a bit more — but I split it with Mrs. Kitchen Riffs so we can both remain clear headed.
Both of these recipes are from Jeff Berry’s Beachbum Berry Remixed. They take about 5 minutes to mix, and are intended to serve 1 (but consume a whole one at your own risk). The Procedure for both is the same, so I only detail it for the first version.
Zombie Version 1 (the original)
- 1½ ounces Gold Puerto Rican rum (plain old Barcardi Gold is OK, though Barcardi 8 or Añejo might be better choices)
- 1½ ounces Jamaican amber rum (you want something with some age on it, like Appleton V/X)
- 1 ounce Lemon Hart 151-proof Demerara rum (unfortunately, there’s no substitute for this; see Notes)
- ¾ ounce lime juice
- ½ ounce falernum (see Notes)
- 2 teaspoons unsweetened white grapefruit juice (canned is OK; if you use pink, the color of the cocktail changes)
- 1 teaspoon cinnamon-infused simple syrup (see Notes for how to make)
- 1 teaspoon Homemade Grenadine (may substitute store bought)
- 1/8 teaspoon Pernod (or other absinthe-like liquor; you may find you prefer this drink made with a touch less)
- 1 - 2 dashes Angostura Bitters
- sprig of mint for garnish (optional but traditional; you can also garnish with a maraschino cherry, a pineapple wedge, a little umbrella — or whatever)
- Put all ingredients into a cocktail shaker half-filled with ice. Shake 20 - 30 seconds until well chilled.
- Strain into a tall (10- to 12-ounce) glass or Tiki mug filled with crushed ice.
- Garnish and serve.
- Alternate blender method: Put all ingredients into blender with ¾ cup crushed ice (measure this) and blend for 5 seconds, then pour into glass and garnish. See Notes.
- ¾ ounce dark Jamaican rum (I like Meyer’s; Goslings Black Seal suits my palate too, although it’s a Bermuda rum)
- ¾ ounce gold Puerto Rican Rum (plain old Barcardi Gold is OK, though Barcardi 8 or Añejo might be better choices)
- ¾ ounce Lemon Hart 151-proof Demerara rum (unfortunately, there’s no substitute for this; see Notes)
- ¾ ounce lime juice
- ¾ ounce unsweetened white grapefruit juice (canned is OK; if you use pink, the color of the cocktail changes)
- ¾ ounce cinnamon-infused simple syrup (see Notes for how to make)
- 1/8 teaspoon Pernod (or other absinthe-like liquor; you may find you prefer this drink made with a touch less)
- 1/8 teaspoon orange curacao (use Bols, or substitute Grand Mariner)
- 1/8 ounce falernum (see Notes)
- 1/8 ounce Homemade Grenadine (may substitute store bought) 1 - 2 dashes Angostura bitters
- The Zombie (like many Tiki drinks) derives its unique flavor in part from combining several different flavors and styles of rum. So it’s important to use the rums specified in the recipe.
- There is no easily obtainable alternative to Lemon Hart 151 Demarara rum. It has a wonderful flavor that works well when mixed in cocktails, although I find it way too harsh to drink by itself (because of the high alcoholic content). And it’s the flavor — not the alcoholic punch — that’s the reason for using it in this drink.
- Rum that is 151 proof (75% alcohol) is called “over proof.” You know those flaming drinks you sometimes see served in restaurants and bars? They’re probably lighting 151-proof rum (or maybe 151-proof vodka).
- Which brings us to an important safety point: This stuff is really flammable! Be careful with it around open flames.
- If your liquor store doesn’t stock Lemon Hart 151 — most don’t — you can order it online from Drink Up NY. These folks have a large selection of hard-to-find liquors, and charge reasonable shipping prices. Do note that when the delivery arrives, you’ll need to have someone over age 21 who’s available to sign for it. (By the way, I have no association with this company, other than being a satisfied customer.)
- You can find commercial cinnamon-infused simple syrup (Sonoma Syrup makes a good one), but it’s easy (and much cheaper) to make your own. Simply crush 3 sticks of cinnamon (sticks should be about 3 inches in length). Put crushed cinnamon sticks in a sauce pan with a cup of sugar and a cup of water. Bring to a simmer and stir to dissolve the sugar. Simmer for 2 or 3 minutes, then remove from the heat, and cover. Let sit for 2 or 3 hours before straining into a plastic squeeze bottle (or other container). Syrup should keep in the refrigerator for 4 or 5 weeks.
- In addition to being terrific in drinks that specify it, cinnamon-infused simple syrup makes a great flavoring for iced tea (or hot tea).
- As discussed in our post on Planter’s Punch, falernum is a ginger- and lime-flavored syrup. Fee Brothers makes a very good commercial one, and it’s stocked at many liquor stores. Otherwise Amazon carries it, although it’s pricy. If you don’t want to bother getting falernum, just add an equivalent amount of cinnamon-infused simple syrup.
- This recipe calls for just a few drops of Pernod, but a little Pernod goes a long way — it has a very distinctive and dominant flavor. If you find the taste overbearing, use a bit less next time you mix a Zombie. And if you just don’t like the flavor, leave it out. Omitting this may not be “correct,” but when it comes to drinks, your preferences trump “authentic.”
- Donn Beach developed a method of “flash blending” his drinks — blending for just a few seconds with crushed ice, then pouring the mix into a Tiki mug or tall glass. This not only chilled the drink but diluted it, making it more palatable to many people.
- I prefer to shake the drinks with ice, then strain into a glass filled with crushed ice (you can use cubed, too). The first sip or two will be a bit stronger than if you blend it, but as the crushed ice melts, it dilutes the drink.
- You’ll see some Zombie recipes that call for passion fruit syrup or extract. Beach did use these in his Zombies during the 1950s. But fresh passion fruit is expensive (about $2 per, and each one yields only a small amount of pulp) and it’s hard to find decent commercial passion fruit syrup. So although the versions with passion fruit are good, I’m ignoring them. But if you can find the syrup and see a recipe you like, have at it.
- In fact, I’ll give you the passion fruit syrup-containing recipe that you’re most likely to see (this is the standard Zombie recipe you find in many drinks books): 1 ounce gold Puerto Rican rum, 1 ounce white Puerto Rican Rum, 1 ounce 151-proof Demerara rum (Lemon Hart 151), 1 ounce unsweetened pineapple juice, 1 ounce lemon juice, 1 ounce lime juice, 1 ounce passion fruit syrup, 1 teaspoon brown sugar, 1 dash Angostura bitters.
Bad to the Bone
Mrs. Kitchen Riffs and I had a Zombie-fest a few weekends ago, taste-testing even more recipes than we discuss here. We took our own advice, as suggested in Cocktail Basics (the post that kicked off our Summer Sippin’ Series): We made one of each version and split it. That way we could test more drinks without getting blotto.
“So which do you prefer, Zombie Version 1 or Version 2?” I asked after we had narrowed our favorite recipes down.
“Tough choice! I think maybe the first version. Too bad that’s the one with so much booze in it.”
“Ditto. But the second version is pretty good too.”
And it is. In fact, if Version 1 didn’t exist, I’d be ecstatic about the taste of Version 2. Much of the flavor in both comes from the Lemon Hart 151-proof rum. This can be a pain to track down, but it adds a wonderful dimension. If you’re unsure about whether you’d like this drink enough to bother getting the necessary ingredients, try making a Mai Tai. If you like that, you’ll definitely like the Zombie.
“Now that we’ve finished our testing,” said Mrs K R, “I think our Friday night cocktail next week should be Zombies again. They’re delish.”
“Sure,” I agreed. “I’ll never turn down a Zombie. Version 1?”
“Of course. But this time a whole one, apiece.”
“Are you sure you can handle one of these bruisers all by yourself?” I asked.
“Yes, because I’m bad,” she batted her eyelashes, “to the bone.”
I’ll drink to that!
Gin and Tonic
I love that you & the Mrs. taste-test cocktails; I'll bet you have one fun household! This cocktail looks so fun & festive. I can't wait to break it out (with a two-drink limit ;) at our next soiree. And I love those glasses!!
Hi Kristy, we do that all the time! It's a lot of fun. And that original Zombie is a fun drink, but strong. The Tiki mugs are great! Thanks for your comment.
I am dying at the convo between your and your wife. So funny. Sounds like me and her would get on well. I love saying stuff like that then watch my kids faces after. So hilarious. Mine are 18 and 23 so the jokes can run rampant now.
The drink looks so good. And I want your glasses. So cute.
I feel bad for my husband sometimes because he loves drinking and I'm really light weight on alcohol drinks - he ends up drinking all alone. You and Mrs. K R are an ideal match for test testers! I've never heard of Zombie and thanks for educating me! I love the first picture - really cool effect. Whenever I see a drink post (I love your others too), it made me smile. I don't know anyone who takes great shot of drinks but you!
i love the name of this drink! lol... zombie cocktail... i have to tell my friends about this. they would be quite amused :)
Haha you made me laugh my friend 'the bad boys of tiki drinks' :)
Looks awesome (bad boys are always more attractive :P)
Choc Chip Uru
First, I would order this just for the glass. Second- this would be great for a party where everyone brings one ingredient and then everyone becomes zombies for the night. Third -Great story. Fourth - When is Mrs. KR going to post? You guys must have great parties!
I almost forgot. 5th- Are all those zombie glasses full? ;)
Hi Kim, I think you and Mrs K R would get along quite well. We actually do talk like that! The glasses are so much fun. Thanks for your comment.
Hi Nami, when your husband is having a drink, just add some grenadine (or Angostura bitters, if you want a great non-sweet taste) to a glass of sparkling water and add a little umbrella! It'll be quite festive. The first picture was so much fun to do - I thought of the idea quite awhile ago (when I decided to write about the Zombie) - it turned out much like I imagined it. Thanks for your kind words, and your comment.
Hi cakewhiz, it's a great name, isn't it? Even better drink. Thanks for your comment.
Hi Choc Chip Uru, ;-) Not only attractive, but loads of fun too! Thanks for your comment.
Hi Abbe, Mrs K R actually edits every post I write and often adds a bit to them (it's always good if you can have someone read your stuff before you post, and she's an actual editor so it works out well). A lot of the last post on brownies was actually hers - I wrote much of it but she filled in an awful lot of details. Thanks for your comment.
Hi Abbe, those are actually 2 sets of tiki mugs. The ones in the top picture are tiki shot glasses - they're about 2 inches high, maybe a bit more. And they were full, but of some channa dal (like a lentil) that I put in them so I had something to hold onto the poles of the umbrellas, so I could position them at the appropriate angle. The other shot with a tiki mug (the third picture) is a full-size tiki mug. It was full of water - the glass that's in the picture is filled with an actual Zombie, however. (But because I was shooting this in the early afternoon - way too early to think about drinking one of these bad boys - I ended up dumping the contents. Sniff.)
ha! ha! I love those tiki glasses! Right now I have the tiki song from Disneyland playing in my head! So, my hubby has been MIA this summer with all of his projects and travels, but I have bookmarked all of your drinks for us to sample when he returns from his last trip - and that's this Friday! Tiki party in the house! We've discovered the wonderful flavors of rum and his latest obsession is The Kraken. And we have a "friend" who has a distillery and we get to sample all of his rum flavors, too. I think I need to take a break from my margaritas and go zombie instead!
I do love a good Zombie but I think they're better left for restaurants or vacation destinations to prepare. Having all of the ingredients on-hand would be just too easy and, eventually, too messy. :)
I love everything about this post! The first photo is beyond incredible! It is truly perfectly styled and pure art. You do such a great job of delivering a full story addressing anything and everything readers want and need to know. Just met a guy who claimed to be Don Ho's nephew. I suspect he may have had a few Tiki cocktails before that public admission!
Hi Family Spice, aren't tiki mugs great? The old ones - if you can find them - are awesome. Woo hoo! Sounds like it's tiki time at your house this weekend! Have fun! Thanks for your comment.
Hi Chicago John, it's true that you do need to assemble a mess of bottles to do these drinks right! The problem with restaurants, though, is often they aren't really into cocktails - some don't even have freshly squeezed citrus juice! - so the quality is iffy. But your point is certainly a good one. ;-) Thanks for the comment.
Hi Toni, gosh, you do such great work that your kind words are high praise. Thanks so much for that, and for taking time to comment. Oh, and for passing along a Don Ho nephew sighting. ;-)
Oooh, I sense a theme coming on. How would this cocktail be when watching a zombie movie at home? The dual theme is just too irresistible. ;)
Hi Carolyn, that would be fun! Be great to do at Halloween. ;-) Thanks for your comment.
That sounds really fabulous.
John, Great post! As usual, it's informative and personal. Reading your posts is like visiting with the friends... Actually, reading this post makes me want to get in the car and drive to St. Louis... :) Thanks for the source, I saved it to my Favorites.
That's really interesting (I am the type of person to be more interested in the history of a drink than the drink itself). However, I do love rum. And the glasses are awesome.
Hi Angela, it is, it is! Great taste and just a lot of fun. Thanks for your comment.
Hi Marina, drive on up! I'll make you a Zombie. ;-) Thanks for your comment.
Hi Katie, when I got interested in cocktails, it was because of the history and the stories. But it's hard to read about them without wanting to actually taste them! Thanks for your comment.
I am not much of a drinker, so I don't think I could handle drinking one of these. Interesting to read about the history.
Hi Words of Deliciousness, you'd probably enjoy the flavor, but not all the booze in these. Splitting one with someone is a good possibility -these are pretty tall drinks, so half of one is a similar size as a regular drink. Thanks for commenting.
LOL! You are so funny with all your zombie sayings and creation. For some reason, I think I would love to be a zombie :D
Hi Zoe, drink enough of these and you'll become a zombie! ;-) Thanks for the comment.
I tried a zombie once and became one for an hour or so :) These look scrummy.
Although I can not taste these cocktails because I don't drink and all but your shots are simply amazing. I wasn't going to open this post, because what's the use, I won't be making it but the image on the front page made me go through all of it.
Your photography is amazing and I'm simply loving each and every shot.
Keep up the good work and any non-alcoholic version of this recipe would be nice, please! :D
Hi Maureen, there's an awful lot of booze in the original version, so becoming a zombie is a real possibility. But they are scrummy (love that word!). Thanks for your comment.
Hi Leemz, glad you found it interesting enough to read even though you know you'll never make it. It'd be really hard to do a nonalcoholic version of this - it really needs that Lemon Hart 151 (it has a distinctive taste that would be difficult to duplicate), but I'll work on it. ;-) Thanks for taking time to not only read, but to comment.
An awesome drink! After a few of those, one might end up roaming the streets like a zombie... ;-P
Whoa. Don't think I could "do a zombie" any more...
Very interesting. My sister worked at Don the Beachcomber many years ago.
Like the idea of cinnamon simple syrup...
To be honest, I've never had Zombie before but I want to try it because I like rum. I'm glad that you have a lighter version too. Thank you! :)
Hi Rosa, it's great! But you're right about too many turning you into a zombie. Thanks for the comment.
Hi Lori, I don't think most people can, or do - you don't hear much about the Zombie anymore (Mai Tai is probably the #1 tiki drink). And it is awfully strong. Still, a really good drink. Thanks for your comment.
Hi Ray, the less potent version really is almost as good as the original, and contains a much more reasonable amount of alcohol. Definitely worth trying. Thanks for your comment.
Your first picture made me laugh! :) Did you go out and buy those glasses just for this drink? They are perfect! The Zombie sounds quite interesting, but just a bit too much "stuff" for me. I guess I like my drinks simpler. The flavor sound good, except for the grapefruit juice. Love grapefruit, but I don't like grapefruit juice. Weird but true. I think I'll have to stick with all of your other cocktails. Lord knows I have enough to choose from! :)
Hi MJ, I actually bought some tiki mugs with that image in mind, but my wife gave me the ones in the top photo (they're tiki shot glasses) for a joke birthday gift without having any idea I was planning that picture. The small ones are perfect. I agree this drink has too much "stuff." That seems to be a hallmark of Donn Beach much more than Trader Vic. If you don't want to try this drink - I can see why - a Mai Tai is a wonderful drink, and its flavor is somewhat similar to the Zombie. Thanks for the comment.
I can't believe for all these years I thought it was Trader Vic who created the "first" Zombie. What a wonderful enlightenment!!!
I must say, I've had my share of Zombies in my life, the drink that is, and as you say, John? they can be quite potent!!! I remember one bartender friend of mine using blood oranges as an ingredient which was quite exotic in itself in those days.
Your pictures are fabulous and I think it's adorable that you and your wife have such a time taste testing, way cool...
Thank you so much for sharing, I love the dollops of history too...
Hi Louise, there's a lot of confusion about whether Beach or Trader Vic created certain drinks, but the Zombie is all Beach's. (Trader Vic, on the other hand, created the Mai Tai.) Blood oranges sound like fun in this drink. Thanks for the kind words, and the comment.
Ooh I would love a Zombie cocktail right about now! I love the little tiki guys-so cute :)
I have a vague memory of Zombies but it's vague and I can't quite place it but anything with rum is fine by me and if there are three different types of rum, then you I am yours.
Although I dont have rum, I am going to pass this unique recipe to my very dear friend, who I am sure would jump with joy on receiving this. Wonderful Zombie !!
HAHAHA!! Your first picture is absolutely stunning!!! Those glasses are just perfect for this post!!
I just absolutely love those tiki glasses they are beautiful and perfect for this drink. I would never be able to drink this drink as it would floor me, but I would use these glasses for a milder drink, great pictures and love the informative post.
Hi Kristi, aren't tiki mugs great? They're fun to drink out of, too. Thanks for your comment.
Hi Suzanne, I never had a Zombie before I started researching this post, although I clearly remember the instance when I first learned about the Zombie - I was just out of college, and I was with some friends at a bar where someone ordered the Zombie. It arrived at the table flaming - first time I had seen that. The mix of rums in this is great. Since you like rum, this would be a great drink for you. Thanks for the comment.
Hi Purabi, anyone who like rum will like this recipe - good stuff, although a bit complicated. Thanks for the comment.
Hi Baker Street, I only toke that picture about a week ago, but I've been thinking about it for about 2 months. Fun shot, and I'm glad you like it. Thanks for the comment.
Hi Alessandra, I agree the glasses match the drink well. These glasses would also be perfect for Hawaiian Punch! ;-) Thanks for your kind words, and your comment.
Tough job being a taste tester! Holy Cats, three different rums, 150 proof alcohol, that is one serious drink! I just love it for the name, and those glasses are way too fun! This post was really great, I love all the fun info:-) Thank you, Take care, Terra
John, I have just nominated you for the Very Inspiring Blogger Award on my blog because Kitchen Riffs is one of my favorites. If you wish to pick up the award, please visit my blog.
I don't usually drink rum, but will try your cocktail just because it's called Zombie. Just love the name.
Those are the most awesome cups you have there! They looks so vibrant! Totally love it! Taste testing cocktails sounds like a dangerous job. :P
Hi Terra, it really is a tough job! And yes, the Zombie is a serious drink. I always thought 151-proof rum was kinda silly until I tasted the Lemon Hart - that stuff is awesome. Well worth a try, IMO. Thanks for your comment.
Hi Suzanne, thanks so much for thinking of me! I really appreciate the award. I'll definitely be over to your blog to pick it up. Thanks.
Hi Marta, great name, isn't it? This drink requires so many ingredients to assemble that you really have to want to drink it. But it's worth trying. Thanks for your comment.
Hi Jenny, the little tiki mugs in the top post were so much fun to play with! And yes, taste testing cocktails is a dangerous job. I do it so you don't have to. ;-) Thanks for your comment.
I love tiki drinks. I need a set of tiki mugs! I've never made a zombie at home, but I need to order some falernum and get mixing.
zombie... oh it reminds me of those times i had too much and i don't want to remember the rest ahaha. love those tiki mugs. great post as always!
My friend makes this by the VAT for her annual Halloween party. Not sure what her recipe is but it's potent as hell. No pun intended.
Hi Lisa, tiki mugs are so much fun! Heck, I could drink OJ out of them and I'd be grinning. Thanks for your comment.
Hi Malou, I think a lot of people have queasy associations with the Zombie. Thanks for the kind words, and the comment.
Hi Julie, a vat of Zombie would be fun to see! Drink enough of any drink and it's potent, but this one more so than many. Thanks for your comment.
That's a beautiful looking cocktail but potent! You wouldn't want to order a double!
Love the first photo, I love looking at your photos, they are really good and an eye candy
Hi Hotly Spiced, you're right about that - this drink already is a double! But it's a great drink. Thanks for your comment.
Hi Raymund, thanks so much for your kind words, and for taking time to comment.
I'm not a fan of rum... but I love tiki drinks! Thanks for sharing these great recipes. I am loving the tiki mugs too!
Hi Amanda, I've got a tiki drink coming up later this week that doesn't require rum! Aren't those mugs cute? Thanks for your comment.
Loving the drink!! Beautiful pictures as always! I will have to try the cinnamon infused syrup! Sounds intriguingly delicious!
Hi Judy, isn't this a fun drink? The cinnamon syrup is wonderful - such a great flavor. Thanks for the comment.
You've been featured on BuzzFeed, 7 Tiki Drinks To Pretend You’re On Vacation. https://www.buzzfeed.com/juniperg/7-tiki-drinks-to-pretend-youre-on-vacation-2az4g
Hi Jenn, thanks for the heads up.
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