Muhahahahhuhha! Starshine, Sunshine and Kalani have just returned from Taboo, the last weekend tiki event of the season. Our hosts of this dark event, Rory Snyder and Amy Boylan have concocted a full weekend of tiki madness. We enjoyed hearing Jason Lee and the R.I.P. Tides, Thee Swank Bastards and great music by the pool all weekend. On Friday night we hosted our ZTL room party and served just over 296 cocktails. Visit ZTL on facebook to see lots of the pictures or our thread on TikiCentral.com. But just before the room party we recorded the LIVE podcast you are about to listen to. Many of our fans and listeners stopped by our hotel room for cocktails and the icing of the volcano island cake. Long time listener Michael Contos brought us a huge cake that he put together and frosted while we recorded the show. It was magnificent. And as we always do on the LIVE podcasts, we played "Whats in Kalani's Bra." There was a three way tie, so we got creative finding a tie break. Two of our lovely ladies were challenged to eat chocolate skulls in a sensual way. Now that makes great radio. ;) Next we try Jamaican sex wine and ask each questions about randy topics. All the while drinking our two new cocktail sensations, the Dusty Rum Barrel and the Undead Mariner. Listen to this podcast and feel like you attended the event. Sip your cocktail and let us do all the work. Cheers and Mahalo
The Dusty Rum Barrel
4 oz Very strong coffee
.5 oz Coffee Liquor like Starbucks or Bols
.5 oz Kahlua
.5 oz Coruba Dark Rum
1 oz Demerara Rum
.5 oz Spiced Brown Sugar Syrup*
Splash of Cream
Pour everything into a large coffee cup or rum barrel mug. French vanilla whip cream and ground cardamom is a perfect topping. If the coffee you used was brewed strong enough, you can easily serve this as a cold drink. Just add all ingredients to a shaker with ice, shake well and pour over ice in a double rocks glass. Garnish with whipped cream and ground cardamom.
*Brown Sugar Syrup: add 1 cup of water, 2 star anise, 5 cloves and 1 cup dark brown sugar to a small sauce pan and bring to slow boil. Simmer for 5 minutes. Turn off heat and add 1 tsp of ground cardamom. Let it cool on the stove. Add a splash of overproof rum and it will last longer. Store in airtight bottle in the refrigerator. This stuff is also great in your non boozy coffee and makes a nice drizzle over coffee cakes and ice cream.