266 A Tiki Bar Holiday In Retro Style


Notes and song titles coming soon... Enjoy the podcast and Happy Holidays

Make our classy holiday cocktails in your very own home:

Coquito ("little coconut")


  • 1 cup water
  • 12 cloves
  • 2 cinnamon sticks
  • 1 inch-long piece of fresh ginger, peeled
  • 1 15-ounce can of Coco Lopez
  • 1 12-ounce can of Carnation Evaporated Milk
  • 1.5  cup light rum (I use Cruzan)
  • Powdered cinnamon


  • Place water, cloves, cinnamon sticks and ginger in a small saucepan to create an infusion. Cook at medium heat until the mixture begins to boil.
  • After cooking, cover and let the infusion cool for 15 minutes. Remove cinnamon, cloves, and ginger.
  • Place the Coco Lopez, evaporated milk, rum and infusion in a blender. Cover and blend for 30 seconds.
  • Pour contents into a glass bottle with a cinnamon stick and refrigerate until cold.
  • Serve in 2-5 ounce glasses. Sprinkle top with powdered cinnamon.
  • Like an egg nog, the flavor improves with time. It's quite good freshly made, but a 14-28 day aging in the refrigerator does wonders for it.

Christmas Island Sparkling Punch

1 bottle brut champagne

2 cups peppermint tea (brew 4 bags in two cups boiling water, chill before adding to punch)

30 oz pineapple juice

1.5 cups spiced rum (Sunshine's Very Spicy Rum, or Cruzan 9)

4 oz Hibiscus syrup or REAL pomegranate grenadine

Lemon juice to adjust sweet/tartness to your liking

Add everything to a chilled punch bowl and use a large ice ring to keep it cold.

Spiced Caramel Apple

3/4 oz Caramel Apple Vodka

3/4 oz Spiced Rum

1.5 oz Apple Cider

Shake well with crushed ice and serve in a chilled cocktail glass.  Garnish with apple wedges that have been soaked in spiced rum overnight.