Post #753134 by wupput on Sun, Oct 25, 2015 7:00 PM

I don't know for a fact that the recipe is the same. What Chad told me was that there were only 3 bars in the world making this drink - them, one in Thailand (the original I guess), and 1 in Hawaii. He told me he used Selvarey rum and he made his own cardamom/lemongrass syrup. We were talking about making syrups and cordials for a bit and he told me with the fruit ones anyway he adds the fruit first, then the sugar later, which was interesting, but other than that it sounds like the same basic idea. Then I know he uses basil because Bootlegger Tiki has bunches of basil sitting up on the bar that he was grabbing. And I know he squeezes his own juices and the citrus in the drink does taste like lime. I don't know if the ratios are correct and I don't know if he's using Coco Lopez or Coco Real or what.

I found Chad really friendly and not super secretive about the drinks he was making, but I was there as a customer, not a competitor. I can understand them not wanting to reveal their drink secrets in general though.

If any of you guys end up in Palm Springs go there right as the bar opens at 4 and let him demonstrate his skills for you. He made me some awesome drinks that were off menu too. I was very impressed. I need to do a whole write-up in the locating Tiki section.