Recipes From The Grog Bar
@recipes.grog.bar
Exotic cocktails are tasty! Let's make some. We’ll also be including some classics.
Recipes sourced from various places, including the mind of @bd.grog.bar, always with attribution where possible.
Recipes sourced from various places, including the mind of @bd.grog.bar, always with attribution where possible.
Pinned
Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki — Smuggler's Cove
Signed by the authors and mailed directly to you! Please fill out the pop up screen to tell us who we’re signing the book for! Please note that while all books are shipped Priority Mail, please allow...
www.smugglerscovesf.com
Introduction
Hi, all. Brian (@bd.grog.bar) here. I wanted a place to post my favorite exotic cocktail recipes so I started a new account here!
A few notes.
The most useful book for learning about these cocktails for me has been the Smugglers Cove book: www.smugglerscovesf.com/store/smuggl...
Hi, all. Brian (@bd.grog.bar) here. I wanted a place to post my favorite exotic cocktail recipes so I started a new account here!
A few notes.
The most useful book for learning about these cocktails for me has been the Smugglers Cove book: www.smugglerscovesf.com/store/smuggl...
I switched back to my main account for a while.
Big mistake.
I made a cherry soda. It’s tangy and delicious. The syrup goes well with rum. I’m going to have to play with this.
Big mistake.
I made a cherry soda. It’s tangy and delicious. The syrup goes well with rum. I’m going to have to play with this.
October 17, 2025 at 4:00 AM
I switched back to my main account for a while.
Big mistake.
I made a cherry soda. It’s tangy and delicious. The syrup goes well with rum. I’m going to have to play with this.
Big mistake.
I made a cherry soda. It’s tangy and delicious. The syrup goes well with rum. I’m going to have to play with this.
I just made a Spruce Beer from an old soda fountain manual. It’s quite tasty! Never really had anything like it.
October 4, 2025 at 9:35 PM
I just made a Spruce Beer from an old soda fountain manual. It’s quite tasty! Never really had anything like it.
I made an orgeat today! Still have some experimenting to do but it’s definitely on the right track. Going to make a mai tai with it later to try it out. It’s a quick and easy recipe too, with good almond protein and fat content for the mouthfeel.
I’ve been following Darcy O’Neil’s stuff on YouTube for a while. It’s my new hobby. I’m making sodas, and working on syrups and liqueurs for Tiki. I’m drinking less because I’m still working out some medical stuff but I’m planning to stay on this account rather than my main. Mental health reasons.
September 27, 2025 at 10:30 PM
I made an orgeat today! Still have some experimenting to do but it’s definitely on the right track. Going to make a mai tai with it later to try it out. It’s a quick and easy recipe too, with good almond protein and fat content for the mouthfeel.
Turns out the super juice was a gateway drug. Now I buy esters from perfume companies in Thailand in a futile attempt at making a nonalcoholic rum flavor for sodas.
We’re having our Black Tot party today. This year’s rum blend is in the bottle. For the punch I’m experimenting with oleo-citrates. Made a traditional lime superjuice, but I’m doing a different spin with grapefruit involving mixing sugar with the acids for the extraction. It shows lots of promise!
September 27, 2025 at 2:08 AM
Turns out the super juice was a gateway drug. Now I buy esters from perfume companies in Thailand in a futile attempt at making a nonalcoholic rum flavor for sodas.
Reposted by Recipes From The Grog Bar
Tasting Sail No. 2, the second limited-edition of Planteray’s Navy-style rum.
To my palate, No. 2 dials back the fruitcake spices of No. 1, replacing them with more Demerara and heavy Trinidad notes. All in all, I find the No. 2 closer to the flavors I associate with the RN flavor profile.
To my palate, No. 2 dials back the fruitcake spices of No. 1, replacing them with more Demerara and heavy Trinidad notes. All in all, I find the No. 2 closer to the flavors I associate with the RN flavor profile.
September 26, 2025 at 11:57 PM
Tasting Sail No. 2, the second limited-edition of Planteray’s Navy-style rum.
To my palate, No. 2 dials back the fruitcake spices of No. 1, replacing them with more Demerara and heavy Trinidad notes. All in all, I find the No. 2 closer to the flavors I associate with the RN flavor profile.
To my palate, No. 2 dials back the fruitcake spices of No. 1, replacing them with more Demerara and heavy Trinidad notes. All in all, I find the No. 2 closer to the flavors I associate with the RN flavor profile.
I’ve been following Darcy O’Neil’s stuff on YouTube for a while. It’s my new hobby. I’m making sodas, and working on syrups and liqueurs for Tiki. I’m drinking less because I’m still working out some medical stuff but I’m planning to stay on this account rather than my main. Mental health reasons.
September 27, 2025 at 2:03 AM
I’ve been following Darcy O’Neil’s stuff on YouTube for a while. It’s my new hobby. I’m making sodas, and working on syrups and liqueurs for Tiki. I’m drinking less because I’m still working out some medical stuff but I’m planning to stay on this account rather than my main. Mental health reasons.
This guy is amazing. youtube.com/@artofdrink?...
Art of Drink
If you want to learn about drinks, this is the place for you. Art of Drink is all about cocktails, soda, wine, beer, distilling and even water. If it's liquid and you can drink it, I'll eventually get...
youtube.com
August 11, 2025 at 9:26 PM
This guy is amazing. youtube.com/@artofdrink?...
Okay, after having served this punch, I’m going to have to start a YouTube channel on how to extract citrus essential oils and make absolutely bonkers delicious tiki cocktails.
August 4, 2025 at 3:01 AM
Okay, after having served this punch, I’m going to have to start a YouTube channel on how to extract citrus essential oils and make absolutely bonkers delicious tiki cocktails.
We’re having our Black Tot party today. This year’s rum blend is in the bottle. For the punch I’m experimenting with oleo-citrates. Made a traditional lime superjuice, but I’m doing a different spin with grapefruit involving mixing sugar with the acids for the extraction. It shows lots of promise!
August 3, 2025 at 5:41 PM
We’re having our Black Tot party today. This year’s rum blend is in the bottle. For the punch I’m experimenting with oleo-citrates. Made a traditional lime superjuice, but I’m doing a different spin with grapefruit involving mixing sugar with the acids for the extraction. It shows lots of promise!
Sorry, it’s been a while!
Feeling better but need some good photos. Delicious cocktail recipe incoming.
I’m also tasting some 16 y.o. Isautier from Réunion. Will post about that soon.
Cheers.
Feeling better but need some good photos. Delicious cocktail recipe incoming.
I’m also tasting some 16 y.o. Isautier from Réunion. Will post about that soon.
Cheers.
June 19, 2025 at 6:07 AM
Sorry, it’s been a while!
Feeling better but need some good photos. Delicious cocktail recipe incoming.
I’m also tasting some 16 y.o. Isautier from Réunion. Will post about that soon.
Cheers.
Feeling better but need some good photos. Delicious cocktail recipe incoming.
I’m also tasting some 16 y.o. Isautier from Réunion. Will post about that soon.
Cheers.
We went to Kaua'i for my birthday. While we were there, we did the tasting at Hanalei Spirits: hanaleispirits.com
It's worth the time. They do some interesting rum (sugar distillate, not molasses or cane juice) but the standout is their Okolehao, a traditional Hawaiian spirit made from Ti root.
It's worth the time. They do some interesting rum (sugar distillate, not molasses or cane juice) but the standout is their Okolehao, a traditional Hawaiian spirit made from Ti root.
Hanalei Spirits Distillery
Hanalei Spirits is a family owned and operated distillery on the north shore of Kauai. Plantation-inspired old Hawaiian recipes mixed with modern craft cocktails. Spiced North Shore Rum, Tutu's Gin, T...
hanaleispirits.com
February 26, 2025 at 7:48 PM
We went to Kaua'i for my birthday. While we were there, we did the tasting at Hanalei Spirits: hanaleispirits.com
It's worth the time. They do some interesting rum (sugar distillate, not molasses or cane juice) but the standout is their Okolehao, a traditional Hawaiian spirit made from Ti root.
It's worth the time. They do some interesting rum (sugar distillate, not molasses or cane juice) but the standout is their Okolehao, a traditional Hawaiian spirit made from Ti root.
I’m still here, and this feed ain’t going anywhere. But I’m in a situation where I have to drastically cut drinking for medical reasons so it might be a bit.
February 21, 2025 at 7:10 AM
I’m still here, and this feed ain’t going anywhere. But I’m in a situation where I have to drastically cut drinking for medical reasons so it might be a bit.
A must-read from @davidwondrich.bsky.social here. Brilliant as always. punchdrink.com/articles/coc...
Why Is My Drink So Damn Weird?
When every cocktail is an experiment in novelty, ordering feels like a gamble. But if history teaches us anything, it’s that this era won’t last forever.
punchdrink.com
January 30, 2025 at 6:03 PM
A must-read from @davidwondrich.bsky.social here. Brilliant as always. punchdrink.com/articles/coc...
I’m doing what I call Demi-Sec January.
No booze on weekdays at all, make one nice cocktail on weekend evenings.
I’m mainly trying to cut calories, but it’s honestly been really motivating to up my cocktail game.
I’m working on a Rum Barrel and I’m excited to share the journey eventually.
No booze on weekdays at all, make one nice cocktail on weekend evenings.
I’m mainly trying to cut calories, but it’s honestly been really motivating to up my cocktail game.
I’m working on a Rum Barrel and I’m excited to share the journey eventually.
January 25, 2025 at 7:15 AM
I’m doing what I call Demi-Sec January.
No booze on weekdays at all, make one nice cocktail on weekend evenings.
I’m mainly trying to cut calories, but it’s honestly been really motivating to up my cocktail game.
I’m working on a Rum Barrel and I’m excited to share the journey eventually.
No booze on weekdays at all, make one nice cocktail on weekend evenings.
I’m mainly trying to cut calories, but it’s honestly been really motivating to up my cocktail game.
I’m working on a Rum Barrel and I’m excited to share the journey eventually.
Recipe 7:
The Daiquiri
I got some rum today.
Yes, it’s Bacardí. Yes, it’s delicious.
Bacardí 1909 is a recreation of the original recipe that Don Facundo used to make in Santiago de Cuba. And it is, if you pardon my French, fucking delicious.
It is, unfortunately, no longer produced. 🧵
The Daiquiri
I got some rum today.
Yes, it’s Bacardí. Yes, it’s delicious.
Bacardí 1909 is a recreation of the original recipe that Don Facundo used to make in Santiago de Cuba. And it is, if you pardon my French, fucking delicious.
It is, unfortunately, no longer produced. 🧵
January 19, 2025 at 6:32 AM
Recipe 7:
The Daiquiri
I got some rum today.
Yes, it’s Bacardí. Yes, it’s delicious.
Bacardí 1909 is a recreation of the original recipe that Don Facundo used to make in Santiago de Cuba. And it is, if you pardon my French, fucking delicious.
It is, unfortunately, no longer produced. 🧵
The Daiquiri
I got some rum today.
Yes, it’s Bacardí. Yes, it’s delicious.
Bacardí 1909 is a recreation of the original recipe that Don Facundo used to make in Santiago de Cuba. And it is, if you pardon my French, fucking delicious.
It is, unfortunately, no longer produced. 🧵
Recipe 6: Nui Nui (aka Pupule)
Donn Beach via Jeff “Beachbum” Berry
The Story:
This one goes by two names. It originated as Pupule but changed to Nui Nui before it got on the menu, minus an ounce of rum and a dash of Angostura.
Donn Beach via Jeff “Beachbum” Berry
The Story:
This one goes by two names. It originated as Pupule but changed to Nui Nui before it got on the menu, minus an ounce of rum and a dash of Angostura.
January 8, 2025 at 3:40 AM
Recipe 6: Nui Nui (aka Pupule)
Donn Beach via Jeff “Beachbum” Berry
The Story:
This one goes by two names. It originated as Pupule but changed to Nui Nui before it got on the menu, minus an ounce of rum and a dash of Angostura.
Donn Beach via Jeff “Beachbum” Berry
The Story:
This one goes by two names. It originated as Pupule but changed to Nui Nui before it got on the menu, minus an ounce of rum and a dash of Angostura.
Recipe 5: Puka Punch
Tiki Ti, Los Angeles
Recipe adapted from the Smugglers Cove book
The Story:
Tiki Ti is a special place. It was started by Ray Buhen, a former bartender at Don the Beachcomber in the 1930s. It's currently still run by his family, and is a great place to visit if you go to LA. 🧵
Tiki Ti, Los Angeles
Recipe adapted from the Smugglers Cove book
The Story:
Tiki Ti is a special place. It was started by Ray Buhen, a former bartender at Don the Beachcomber in the 1930s. It's currently still run by his family, and is a great place to visit if you go to LA. 🧵
December 17, 2024 at 6:05 PM
Recipe 5: Puka Punch
Tiki Ti, Los Angeles
Recipe adapted from the Smugglers Cove book
The Story:
Tiki Ti is a special place. It was started by Ray Buhen, a former bartender at Don the Beachcomber in the 1930s. It's currently still run by his family, and is a great place to visit if you go to LA. 🧵
Tiki Ti, Los Angeles
Recipe adapted from the Smugglers Cove book
The Story:
Tiki Ti is a special place. It was started by Ray Buhen, a former bartender at Don the Beachcomber in the 1930s. It's currently still run by his family, and is a great place to visit if you go to LA. 🧵
Recipe 4:
Grog Bar Holy Moly Egg Nog
There’s egg nog around in stores, but most of it is crap with weird emulsifiers and preservatives. There are, however, a few dairies who make good, simple ingredient egg nog. My favorite is Straus, a dairy up in Petaluma. 🧵
Grog Bar Holy Moly Egg Nog
There’s egg nog around in stores, but most of it is crap with weird emulsifiers and preservatives. There are, however, a few dairies who make good, simple ingredient egg nog. My favorite is Straus, a dairy up in Petaluma. 🧵
December 15, 2024 at 6:49 AM
Recipe 4:
Grog Bar Holy Moly Egg Nog
There’s egg nog around in stores, but most of it is crap with weird emulsifiers and preservatives. There are, however, a few dairies who make good, simple ingredient egg nog. My favorite is Straus, a dairy up in Petaluma. 🧵
Grog Bar Holy Moly Egg Nog
There’s egg nog around in stores, but most of it is crap with weird emulsifiers and preservatives. There are, however, a few dairies who make good, simple ingredient egg nog. My favorite is Straus, a dairy up in Petaluma. 🧵
Well, I'm definitely going to need this book: www.rumwonk.com/p/planterays...
Just got some Mister Fogg and it's quite nice. I'm going to need to make a punch recipe using it. Probably for Christmas.
Thanks to @rumwonk.bsky.social for allowing that to happen with his research!
Just got some Mister Fogg and it's quite nice. I'm going to need to make a punch recipe using it. Probably for Christmas.
Thanks to @rumwonk.bsky.social for allowing that to happen with his research!
Planteray's Navy Rum Project - Behind the Scenes
Now that Planteray Rum has released its new Mister Fogg Navy Rum, I can finally share my part in the project’s genesis.
www.rumwonk.com
December 12, 2024 at 12:28 AM
Well, I'm definitely going to need this book: www.rumwonk.com/p/planterays...
Just got some Mister Fogg and it's quite nice. I'm going to need to make a punch recipe using it. Probably for Christmas.
Thanks to @rumwonk.bsky.social for allowing that to happen with his research!
Just got some Mister Fogg and it's quite nice. I'm going to need to make a punch recipe using it. Probably for Christmas.
Thanks to @rumwonk.bsky.social for allowing that to happen with his research!
A new experiment!
I’m part of the rum club at Bitters & Bottles, a great shop in South San Francisco. The club sends out one rum every quarter.
This quarter is an interesting rum from Michoacán, Mexico called Granalta. It’s partially made from piloncillo, an unrefined Mexican sugar. 🧵
I’m part of the rum club at Bitters & Bottles, a great shop in South San Francisco. The club sends out one rum every quarter.
This quarter is an interesting rum from Michoacán, Mexico called Granalta. It’s partially made from piloncillo, an unrefined Mexican sugar. 🧵
December 10, 2024 at 3:58 AM
A new experiment!
I’m part of the rum club at Bitters & Bottles, a great shop in South San Francisco. The club sends out one rum every quarter.
This quarter is an interesting rum from Michoacán, Mexico called Granalta. It’s partially made from piloncillo, an unrefined Mexican sugar. 🧵
I’m part of the rum club at Bitters & Bottles, a great shop in South San Francisco. The club sends out one rum every quarter.
This quarter is an interesting rum from Michoacán, Mexico called Granalta. It’s partially made from piloncillo, an unrefined Mexican sugar. 🧵
Recipe 3: Planter's Punch
The Story:
This Jamaican cocktail is the prototype for pretty much all exotic/tiki cocktails. The proportions of sweet, sour, booze and spice can be used for a lot of variations; the rums you use in this one dictate the overall character of the drink.
The Story:
This Jamaican cocktail is the prototype for pretty much all exotic/tiki cocktails. The proportions of sweet, sour, booze and spice can be used for a lot of variations; the rums you use in this one dictate the overall character of the drink.
December 6, 2024 at 12:02 AM
Recipe 3: Planter's Punch
The Story:
This Jamaican cocktail is the prototype for pretty much all exotic/tiki cocktails. The proportions of sweet, sour, booze and spice can be used for a lot of variations; the rums you use in this one dictate the overall character of the drink.
The Story:
This Jamaican cocktail is the prototype for pretty much all exotic/tiki cocktails. The proportions of sweet, sour, booze and spice can be used for a lot of variations; the rums you use in this one dictate the overall character of the drink.
Recipe 2: The Daiquiri
The Story:
Keeping this one simple, the daiquiri is not a frozen beverage with strawberry in it. It's a sublime cocktail with three ingredients that shows off whatever rum you decide to put in it. In fact, it's a great way to test out the flavor of a new rum.
The Story:
Keeping this one simple, the daiquiri is not a frozen beverage with strawberry in it. It's a sublime cocktail with three ingredients that shows off whatever rum you decide to put in it. In fact, it's a great way to test out the flavor of a new rum.
November 21, 2024 at 7:59 PM
Recipe 2: The Daiquiri
The Story:
Keeping this one simple, the daiquiri is not a frozen beverage with strawberry in it. It's a sublime cocktail with three ingredients that shows off whatever rum you decide to put in it. In fact, it's a great way to test out the flavor of a new rum.
The Story:
Keeping this one simple, the daiquiri is not a frozen beverage with strawberry in it. It's a sublime cocktail with three ingredients that shows off whatever rum you decide to put in it. In fact, it's a great way to test out the flavor of a new rum.
Introduction
Hi, all. Brian (@bd.grog.bar) here. I wanted a place to post my favorite exotic cocktail recipes so I started a new account here!
A few notes.
The most useful book for learning about these cocktails for me has been the Smugglers Cove book: www.smugglerscovesf.com/store/smuggl...
Hi, all. Brian (@bd.grog.bar) here. I wanted a place to post my favorite exotic cocktail recipes so I started a new account here!
A few notes.
The most useful book for learning about these cocktails for me has been the Smugglers Cove book: www.smugglerscovesf.com/store/smuggl...
Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki — Smuggler's Cove
Signed by the authors and mailed directly to you! Please fill out the pop up screen to tell us who we’re signing the book for! Please note that while all books are shipped Priority Mail, please allow...
www.smugglerscovesf.com
November 19, 2024 at 7:07 PM
Introduction
Hi, all. Brian (@bd.grog.bar) here. I wanted a place to post my favorite exotic cocktail recipes so I started a new account here!
A few notes.
The most useful book for learning about these cocktails for me has been the Smugglers Cove book: www.smugglerscovesf.com/store/smuggl...
Hi, all. Brian (@bd.grog.bar) here. I wanted a place to post my favorite exotic cocktail recipes so I started a new account here!
A few notes.
The most useful book for learning about these cocktails for me has been the Smugglers Cove book: www.smugglerscovesf.com/store/smuggl...
Recipe 1: Drell's Dreadnought Grog
The Story:
For my first recipe, I thought it'd be fun to post the recipe I made up for a cocktail we served at our wedding! It has very specific ingredients, but you can substitute rums or liqueurs as you need based on what you can get.
The Story:
For my first recipe, I thought it'd be fun to post the recipe I made up for a cocktail we served at our wedding! It has very specific ingredients, but you can substitute rums or liqueurs as you need based on what you can get.
November 19, 2024 at 7:05 PM
Recipe 1: Drell's Dreadnought Grog
The Story:
For my first recipe, I thought it'd be fun to post the recipe I made up for a cocktail we served at our wedding! It has very specific ingredients, but you can substitute rums or liqueurs as you need based on what you can get.
The Story:
For my first recipe, I thought it'd be fun to post the recipe I made up for a cocktail we served at our wedding! It has very specific ingredients, but you can substitute rums or liqueurs as you need based on what you can get.