New Member ?'s & Stocking a proper bar - Tiki Drinks and Food

R rangda Member MA USA Joined: Mar 13, 2010 Posts: 56	R rangda Posted posted on Tue, May 4, 2010 1:39 PM That's not overboard, when you get to ~20 different bottles of rum then you're starting to cross the line of overboard. :) That's a very good start of a well stocked tiki bar. If you add a dark Jamaican, say Appleton Extra 12 year (which with the VSOP & Senior Curacao will make a sublime Mai Tai), and a light Puerto Rican or sub (Cruzan white) you should be able to make a fair number of different tiki drinks. (The most common rums are the 2 Puerto Ricans and the dark Jamaican.) I typically use the VX as a "gold" and the Extra as a "dark" but really you could use the VX for either, it's very good. But the Extra is very very good. But at this point the best thing to do after you've had enough Zombies & VX MT's would be to use the Grogalizer to see what you're 1-2 ingredients from that you want to try and spread out that way.

That's not overboard, when you get to ~20 different bottles of rum then you're starting to cross the line of overboard. :)

That's a very good start of a well stocked tiki bar. If you add a dark Jamaican, say Appleton Extra 12 year (which with the VSOP & Senior Curacao will make a sublime Mai Tai), and a light Puerto Rican or sub (Cruzan white) you should be able to make a fair number of different tiki drinks. (The most common rums are the 2 Puerto Ricans and the dark Jamaican.) I typically use the VX as a "gold" and the Extra as a "dark" but really you could use the VX for either, it's very good. But the Extra is very very good.

But at this point the best thing to do after you've had enough Zombies & VX MT's would be to use the Grogalizer to see what you're 1-2 ingredients from that you want to try and spread out that way.

Post #527964 by rangda on Tue, May 4, 2010 1:39 PM