A Moment of Tiki episode 73: Tony Canepa

Episode 73 of A Moment of Tiki: Tony Canepa, is now live on the interwebz. I invite you to read all about it on my Substack.

Now Playing: Les Baxter Ritual of the Savage
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A Moment of Tiki episode 72: Pineapple Parlor

Episode 72 of A Moment of Tiki: Pineapple Parlor, is now live on the interwebz. I invite you to read all about it on my Substack.

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Inside the Desert Oasis Room

When I first got into tiki, a great source of information for me was the "Inside the Desert Oasis Room" podcast, produced and hosted by Adrian Eustaquio. Now, this podcast wasn't the only place I went to in order to learn about tiki culture, but it was an integral part of my journey, a more intimate doorway into the personalities, artists and locations that contributed to the rich history of this vibrant subculture. It's been a part of my daily commute for almost seven years now.

Back in the summer of 2021, Lisa and I took a road trip through the Southwest to celebrate our 25th wedding anniversary (the original goal was Hawaii, but the COVID pandemic derailed those plans). As we scheduled several days in Anaheim to visit DisneyLand, I reached out to Adrian for suggestions of must-see tiki venues in the area. In the course of our conversation he invited Lisa and myself to visit his home bar, the Desert Oasis Room, where we could record episodes of our respective shows amidst general carousing and tomfoolery. Alas, that didn't happen, but it planted the seeds for this interview, episode 233 of "Inside the Desert Oasis Room." The audio may be listened to via the embedded YouTube video below, or it may be downloaded from wherever one accesses podcasts. It was a fun conversation but I hope before too long we'll be able to have another in person. Here's is what Adrian has to say about the episode:

Today we chat with Jayme Lynn Blaschke! Jayme is a tiki enthusiast and YouTuber out of New Braunfels, Texas who makes instructional videos on lamp building, cocktails, tiki carving and more. We talk about how he got started in tiki and YouTube, his building and production process, and what's in store for his channel!

Now Playing: Rafael Kubelik Dvorak: Symphonies Nos. 7 & 8
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A Moment of Tiki: Next-Level Float Lights

No fooling! I am back after a long break to play catch-up on all the Moment of Tiki episodes I've published in the interim. Episode 66 marks the four-year anniversary of A Moment of Tiki! This month I'm coming at you with "next-level fish float lights." What's next-level you may ask? Hint: I swiped the idea from an old Oceanic Arts catalog...

Slipping back in time a little bit brings us to the previous month's installment: Episode 65, Grow Your Own Sugarcane. Believe it or not, this is insanely easy to do. If you live in the sunbelt, you can grow sugarcane in-ground. If you live in colder climes, you can grow it in a pot. What plant is more tiki than sugarcane? Not many, that's for sure!

Finally, Episode 64 was a big one for me. In "How to Make a Shell Light," I take on one of the most iconic items of tiki decor to be found in all the classic tiki bars of yesteryear. The shell light is certainly time-consuming to create, but technically it's not that difficult and I think you'll agree the results are spectacular!

Now Playing: Webley Edwards Hawaii Calls: Exotic Instrumentals
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A Moment of Tiki: Nathanael Ross Smith

Happy 2024! In the first episode of A MOMENT OF TIKI for the new year, Jayme sits down with Nathanael Ross Smith, an artist probably best known for his illustration work done for the tiki bar Pagan Idol in San Francisco. During our conversation, Nathanael discusses his love for Universal monsters, film noir, tiki culture, the mid century design aesthetic, bad Roger Corman movies and touring as a professional bassist for the folk rock group The Oh Hellos. Nathanael mentioned he'd designed a custom mai tai glass for a home tiki bar and I said I would share it during the episode. Well, that didn't happen, but the glass design may be viewed above for those who are curious. The episode itself may be watched at the link below:

I also realize now that I've been lax in sharing recent episodes here, so let me catch up real quick. In episode 62, I carved a tiki based on the logo/mascot from the late 1950s television series "Hawaiian Eye":

In episode 61, I acquired a replica whaling harpoon from an estate sale and took viewers on a step-by-step restoration of the piece:

In episode 60, I construct way too many tiki light covers for a soon-to-be open new tiki bar in downtown New Braunfels:

And finally, in episode 59, I show how I power carved two Tiki Bobs--one an outdoor sculpture and the other an indoor side table. These were a lot of fun to put together and I hope you find them equally entertaining:

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A Moment of Tiki: Witco barstool jackpot!

I am terrible about posting new episodes of A Moment of Tiki here in a timely manner, but better late than never, right? First up is my latest--Episode 57: Witco Stool Jackpot! And when I say jackpot, I don't use that term lightly. Vintage Witco decor is highly sought after by tiki and mid century modern collectors alike, so when the opportunity presented itself to obtain five classic Witco barstools for less than the cost a single one would command on the open market I had no choice but to pounce. The downside was that they were filthy and in a state of terrible neglect. Watch how I brought them back to life in the video below!

Episode 56: BossaNova Life, sees the Lagoon of Mystery play host to Duke and Lola BossaNova of the long-running YouTube series that delves into kustom kulture, vintage trailer rallies, antique and thrifting and home tiki bar builds. They're fun folks to hang out with, so why don't you hang out with us as we chat?

And last but not least is Episode 55: Music for a Dark Tiki Bar part 3, the final installment of my series on how to select musical genres to create an exotic and escapist ambience in your tiki space without letting the sounds of the modern world intrude:

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A Moment of Tiki episode 54: Music for a Dark Tiki Bar part 2

Ready for a new episode of A Moment of Tiki? Episode 54 brings you part 2 of "Music for a Dark Tiki Bar" with contemporary Pacifika, surf rock and Latin big band. There's plenty here to dispel the myth that a good tiki bar playlist is limited to Martin Denny on repeat!

I do continue to hold forth a bit and share some of my philosophy on selecting genres to listen to but I'm not quite as insufferable this time around. You may watch the video via the embed below or https://youtu.be/xEhRPNh-jNU.

I also need to catch up on a few more episodes I haven't shared here yet. In reverse numerical order, here is episode 49: Vanuatu Slit Drum Ornament:

And episode 48: How to Build a Glass Float Light:

Now Playing: Various artists Music for Moai II: Music to Shake Cocktails To
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Tiki build-along, pt. 28

It has been an exceptionally long time since I've posted a build-along. I regret that, but probably not enough to alter that pattern significantly. A Moment of Tiki has taken the place of my build-along posts and that YouTube show is, unfortunately, more time-consuming to produce. That said, I had a small project this past weekend that doesn't warrant a full Moment of Tiki episode but may still be of interest to folks building their own tiki spaces, so I share it here now.

A year or so back, I came across this curious coconut palm tree/monkey lamp at a thrift store for cheap. Naturally, such a thing would fit in well in a tiki bar, so I grabbed it even though it did not have a shade. Note that a weird thing about this lamp is that the monkeys depicted look very much like chimpanzees, they sport tails. So are obviously monkeys. Mutant monkeys. Or mutant apes. Take your pick.

Finding a shade proved more challenging than I'd initially thought. It was more than a year before I came across the one below for $3 at a thrift shop. First, the shade had to be the proper size. I think this one is slightly undersized, but not terribly so. Secondly, I wanted a plain white or off-white fabric on the shade so patterns wouldn't ghost through the new material I applied to it. Thirdly, I wanted the shade to be a straight cylinder to simplify the application of fabric. Check, check and check.

I had some material left over from a different project I realized would work well. I spread the fabric over the dining table then rolled the shade over it to mark where I needed to cut.

I used a pencil to mark the edges of the shade as I rolled it over the length of the fabric, then added an inch to the end of the run as well as an additional inch on either side of the path. As I learned, it's better to leave more fabric than less.

After cutting out the fabric I'd mapped out, I hit the end (that extra 1") with some spray adhesive, then folded over the edge onto itself to make a hem. This will add stability to the fabric later.

Next, I sprayed down the back entire piece of fabric adhesive. I used Gorilla Glue, but any spray adhesive should work. Normally, one would spray both surfaces to be joined for maximum bond but by spraying only one surface give me extra time to reposition the fabric before the glue sets. Turns out, I needed that time.

I positioned the shade on the fabric and rolled it over. Then pulled it off and tried again, as I got it on crooked the first try. And the second. And the third. Forth time it looked good. The hem I'd made earlier was the last to go on, overlapping the raw opposite edge of the fabric. There should be an inch of extra material extending beyond the edges of the shade. Fold these over the sides into the shade and press onto the inner sleeve of the shade. The adhesive should still be tacky and adhere. I cut one side a little short so it wanted to pull up when I folded it over. I had to apply a bit of extra glue to get it to stay.

In most cases this would probably be enough, but seeing that tiki is an over-the-top aesthetic, I wanted to add a little more. I've got a stash of bacbac braiding that would look good on it, so I measured out and cut two lengths to span the circumference of the shade.

Because the bacbac braid has an uneven, textured surface (it's made from weaving together strips of dried banana leaves) I used Goop, a thick, rubbery glue, to attach it to the shade. I held the braid in place with binder clips until the glue set.

And the final result turned out better than I expected. The fabric--which I acquired from Spoonflower--was perfect for this project. I added a LED flicker bulb to the lamp to complete the effect. I'm very happy with it. This is hardly a huge build but the little things add up. Many people don't realize how easy it is to reskin a lamp shade, and the right type of material can make a world of difference in someone's home tiki space. I know this one fits much better into my tiki aesthetic now!

Now Playing: The Who Thirty Years of Maximum R&B
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A Moment of Tiki: Dry July part 2

What's this? Jayme back with a rare mid-month episode drop for A Moment of Tiki? It's like a Christmas miracle! That's right, I'm back with episode 44: Dry July 2. If you missed the previous installment, the idea behind Dry July is that some folks who normally consume alcohol on a regular basis choose to abstain for a month. The reasons for doing so vary, but it has evolved into a national charitable event. Learn more at DryJuly.com.

Last time out, I shared my recipe for the Kokoleka Wai Niu, a rich, decadent sipper that it 100% tropical. This time out I go the opposite direction with the Tambulu Fizz, a recipe of my own devising that is a bright, light, intriguing sipper. I incorporate the dramatic (and somewhat unusual) flavors of rooibos tea, ginger beer and tamarind syrup to create a mocktail with flavor notes and mouthfeel to keep your tastebuds off balance for the duration. And I also give instructions for making tamarind syrup at home. Why isn't tamarind more ofen used in tiki cocktails? It seems like a no-brainer to me! Both recipes are included at the end of the episode.

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A Moment of Tiki: Dry July and Nautical Antique Warehouse

I'm back with a couple more episodes of A Moment of Tiki to share. First up is episode 43: Dry July. The idea behind Dry July is that some folks who normally consume alcohol on a regular basis choose to abstain for a month. The reasons for doing so vary, but it has evolved into a national charitable event. Learn more at DryJuly.com.

I'm of the firm opinion that all bars--be they of the commercial or home variety--should have an attractive list of non-alcoholic cocktail alternatives for guests who are not imbibing. The reason does not matter. Giving someone a Sprite garnished with a day-glo cherry doesn't cut it. With tiki, however, this is magnified tenfold. Tiki's all about the experience and the immersion is disrupted when everyone else is getting fantastic, creative beverages whilst those abstaining from alcohol are offered options that are, shall we say, lacking in effort. Whether you call them mocktails, drybations or zero-proof cocktails, the end result should be no less a treat for the senses. When I came up with this recipe, I wanted something that'd be a treat for the eyes with a blend of bright, unexpected tropical flavors. I also wanted a texture and mouthfeel that were decadent and luxurious. The end result is a little sweeter than I usually aim for, but I believe the end result works well. If it's too sweet for your tastes, feel free to have the amounts of cinnamon and orgeat syrups. If you try this at home, be sure to let me know what you think!

Episode 42 features a road trip to Nautical Antique Warehouse in Galveston. I've relied on a lot of DIY in building out my tiki space, but even the most creative maker sometimes just wants to buy some decor and be done with it. This video should give viewers a good look at this tiki-adjacent gem on the Texas coast. Owners Michael and Adrienne Culpepper have been bringing authentic ship salvage to buyers for 22 years now and make annual buying trips to huge ship breaking yards in India, Bangladesh and Turkey. Subscribe to their mailing list to get the heads-up on when new cargo containers full of amazing finds arrive. I'd visit much more often if Galveston weren't a three-plus hour drive away from me.

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A Moment of Tiki: Rattan lamp conversion

Episode 40 of A Moment of Tiki is now live amongst the interwebz! Lighting can make or break a home tiki bar, but sometimes crafting tiki lighting from scratch isn't in the cards. In that case, repurposing found lighting from thrift stores, garage sales or flea markets is a viable alternative--if you keep your eyes peeled. With a little bit of creativity, found lamps can be converted into theme-appropriate lighting fixtures that are often easy on the bank account. In this case, I found an older rattan table lamp at a thrift shop at a bargain price. It wasn't tiki, but almost anything involving rattan is halfway to the South Pacific already. By seeing the potential in it, I was able to easily convert it into a worthy addition to my home bar!

Now Playing: John Williams Spanish Guitar Music

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A Moment of Tiki: Ritual Rum Alternative and Tiki Drinkware

Episode 39 of A Moment of Tiki is now live amongst the interwebz! Despite my love of rum and tiki cocktails, I firmly believe that any good host (and good tiki bar) should have a solid selection of non-alcoholic beverages available for guests. It doesn't matter why someone isn't drinking at any particular point in time--what matters is that the host is ready to accommodate. So when a friend recommended Ritual Rum Alternative, I was intrigued. How did this rum substitute taste? Was it truly a replacement for rum? Would it work well in traditional cocktails? I tracked down a bottle and put it through its paces, reporting my thoughts here in this video.

Then in episode 38, I survey the state of tiki drinkware. Tiki is known for elaborate ceramic tiki mugs when it comes to imbibing the legendary tiki cocktails. But are tiki aficionados limited to this particular style of drinkware alone? Absolutely not! In this episode of A Moment of Tiki, I explore some of the options available to the home tiki bartender, including (but not limited to) tiki mugs, zombie and mai tai glasses, Siesta Ware, carved monekypod and Japanese sumi-e bamboo cups. There's a lot of cool stuff out there, and I know I'm barely scratching the surface. If you know of some great tiki drinking vessels I'm leaving out, drop me a note in the comments below!

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Exotica Moderne

I've not published anything in a while, but boy, I've got something new and interesting to share today! My writeup on Hugman's Oasis, the River Walk tiki bar that opened in San Antonio last June is featured in the current issue of Exotica Moderne, issue 14 to be exact. Not only that, but Secrets By Miss Lisa contributed some fantastic photography of the immersive tiki bar space, featuring model and burlesque performer Miss Something Blue.

I've professionally published millions of words (no exaggeration) over the course of my career and been translated into so many languages I've lost count, but this marks the very first time I've been published on the subject of tiki. That's kinda weird for me, seeing how tiki is really a hobby for me that's grown beyond all reason. I don't expect this to be the last writing on the subject I do, either. My one regret here is that Claudia Cabrera didn't live to see it published. She was instrumental in making the photoshoot happen, but the article was delayed multiple times for various reasons, and she was gone before it saw print.

Anyone who wants a copy of their own can order online at House of Tabu. A word of warning: THey don't offer subscriptions and once an issue sells out, it sells out. So don't lollygag. Grab your copy and let me know what you think!

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A Moment of Tiki: Okolehao and Moai Carving

Happy new year, folks! I'm back to kick off 2022 with an all-new episode of A Moment of Tiki... plus an older episode from November that I forgot to share here on the blog. What can I say? I'm nothing if not consistent.

In episode 37, I do a quick exploration of Okolehao. Okolehao is Hawaii's indigenous spirit, first distilled on the islands in 1790. Hawaii was a major base for U.S. whaling ships of the era, and the first crude stills were jury-rigged from the try pots the ships used to render the blubber from whales into oil. This is where the spirit gets its name: ʻōkole ("butt") + hao ("iron"). Okolehao has traditionally used roasted roots of the ti plant has the primary fermentable, but other sugar sources on the islands, such has sugar cane and pineapple, have also been used alongside ti root. Following World War II, cheap, unaged whisky from the U.S. was more economical to use so ti flavoring was added to the imported white dog spirit and sold as Okolehao. By the early 2000s pretty much all commercial production of Okolehao had ceased and it was nearly impossible to find. Thanks to the craft spirits movement, though, a small handful of distillers in Hawaii have begun producing versions of this heirloom spirit once again. On this episode of A Moment of Tiki, I sample some from Island Distillers out of Honolulu. I also give it a try in the Polynesian Paralysis, a classic mid-century Okolehao cocktail recipe out of the book "Beachbum Berry Remixed."

Then in episode 35, I take an old pecan log and attempt to carve it into a Moai based on those from the island of Rapa Nui. I use a combination of chain saw, angle grinder and die grinder. Of these power tools, I used the chainsaw and angle grinder (with a Kutzall Extreme shaping disk) to rough out the shape, then finessed the details using my die grinder with some Saburrtooth burrs. Because I am dumb, I left the log exposed outside for several years, which meant insects and fungus had gotten to work on it, which caused some issues. The log was also pecan, which turned out to be one of the hardest woods native to North America. Probably not the best planning on my part, but hey, I make the mistakes so you don't have to!

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Pufferfish ornament giveaway!

My latest episode of "A Moment of Tiki" is now live, and just like last year with Tiki Bob, I'm having another end of December giveaway! This year I've made pufferfish ornaments, just perfect for a tikified Christmas tree, Festivus aluminum pole or (to be totally honest) hanging year 'round in the the home tiki bar. They're cute. They're economy-sized. They're not cuddly, however.

I've made three different color variants to be given away free of charge, on my various social media platforms. And hey, if you don't win one, I lay out the how-to steps in my video for "A Moment of Tiki," so it's win-win for everyone! Here are the links:

• The red pufferfish will be awarded via the "A Moment of Tiki" YouTube page.
• The green pufferfish will be awarded via the Lagoon of Mystery Instagram page.
• The blue pufferfish will be awarded via the A Moment of Tiki group on Facebook.

All pages have their own rules for entry clearly stated. Good luck! The puffers need new homes for the holidays!

Now Playing: Frank Hunter White Goddess
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MAROONED again!

Way back in the early days of my tiki adventure, David invited me to be a guest on his Texas tiki-centric podcast titled (appropriately enough) "Marooned: A Texas Tiki Podcast." That experience led directly to my launching A Moment of Tiki, so if you were unsure of who to blame before, now you know.

But I digress. After nearly four years, I assume the trauma has faded from David's memory, because he returned to the scene of the crime for another podcast interview with me. I know. I'm baffled as well. Regardless, you can let my rambling soapbox soliloquies get into your ear holes at this link: www.podomatic.com/podcasts/maroonedpodcast. Here's what David has to say about this outing:

Aloha, tikiphiles! Thanks for joining me for another episode of Marooned: A Texas Tiki Podcast. My guest this episode is long-time friend of the podcast and host of A Moment of Tiki, Jayme Lynn Blaschke.

It's been almost four years since Jayme's first appearance on the podcast and he was long overdue for his return.

To keep up to day with Jayme, you can follow him on Instagram, @lagoonofmystery. To follow A Moment of Tiki, you can join the A Moment of Tiki Facebook Group. To keep up to date with my tiki travels, you can follow me on Instagram, @davidphantomatic. To keep up to date with the podcast and the comings and goings of the tiki world, you can join the Marooned: A Texas Tiki Podcast Facebook Group. Until next time, okole maluna, y'all!

If you're a glutton for punishment, you may find my original interview from January of 2018 at www.podomatic.com/podcasts/maroonedpodcast/episodes/2018-01-19T00_00_00-08_00.

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Eulogy for Claudia

Our friend Claudia Cabrera has died. This comes as an unexpected shock, and I'm still processing it. The last time anyone spoke with her was sometime on Friday, Nov. 5. By Monday, friends and co-workers had become concerned, and she was found Monday evening. Her next of kin have been notified, and her cats are being taken care of until they can be placed in a new home. Beyond that I have no further information on her passing.

I met Claudia on Facebook the summer of 2019. She was a German chef who'd just arrived in San Antonio fro San Francisco to work for Whole Foods. In San Francisco, she'd supplied cocktail syrups to a number of tiki bars in the Bay Area, notably Zombie Village. I invited her to a tiki party we were hosting that September. She responded by gifting me an assortment of her custom, scratch-made cocktail syrups:

1. Saigon Shrub (cilantro, jalapeño, cucumber, vinegar)
2. Five Spice - Szechuan pepper, cloves, fennel, cinnamon, star anise
3. Fassionola - Yellow peach, rambutan, fresh passionfruit
4. Grapefruit / Smoked Pepper
5. Finger Lime / Calamondin

Do they look good? Because they were. All had a flavorful pop and distinctive profiles that can't be found in off-the-shelf products. She was also a skilled jeweler and made some stylish, mid-century-style glass swizzles. She was a woman of many talents.

After that, she became a regular guest at our tiki parties and dive-in movies. She was friendly and open and very, very opinionated. She didn't drive, so arranging rides to and from San Antonio was always a bit of a challenge, but we almost always had someone from there driving in and they were invariably happy to spend a little extra time with Claudia.

When she found out Hugman's Oasis was in the works on the River Walk, she was over the moon. She applied to work there as a chef, making syrups and garnishes. I think she was the only person in the state who wasn't confident she'd get the job. She fretted over her interview. (Spoiler alert: She got the job). Then COVID hit, resetting the clock on everything. Having departed Whole Foods, she launched a business as a private chef and delighted by how quickly she was in demand. And she kept a hand in Hugman's development--literally. Claudia hand-tied the netting on every single glass fish float in that tiki bar. I seem to recall her saying she expected it to take about three weeks, and in the end it took three months. She invested a lot of herself into that bar. And every time I go I can't help but look at those floats and see a little bit of Claudia still there.

The strange thing is, Lisa and I didn't know her that well. Certainly not well enough to account for this outsized hole she's left in our lives. I have a suspicion that we're not alone in those feelings.

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A Moment of Tiki: Kon-Tiki, Tucson

November is here, bringing with it the all-new Episode 34 of A Moment of Tiki, in which we visit the historic Kon-Tiki in Tucson, Arizona! Established in 1963, the Kon-Tiki is a throwback to the Polynesian pop palaces of tiki's heyday. It's a fantastic immersive experience with the largest collection of Milan Guanko tikis in the world (in case you're wondering, Guanko was a Filipino carver who developed a reputation as one of the top carvers of the era, so his work is kind of a big deal).

There were a couple of things about our visit I didn't get to share in the video, so I'll do so here. First, I was surprised that the Kon-Tiki wasn't a stand-alone building. It's semi-detached in a strip mall area, and had we not been on the lookout for it, we might've just driven straight past. It looks as if it may have been stand-alone at one point, but somewhere along the line (I'm looking at you, 1970s) other stuff went up around it, some of which just happened to be built onto the restaurant. Odd, but the important thing is that the Kon-Tiki remains with us to this day. The other thing I noticed was the fact there are multiple flat screen TVs in there, presumably to draw in the sports crowds. That's unfortunate, and a bit of dissonance in an otherwise immersive tiki environment, but if those TVs are responsible for keeping the Kon-Tiki with us for decades to come, then I shall happily tolerate them.

And because I failed to share these here back when their first aired, I have a couple of bonus episodes for you as well. First is Episode 27: Podcasts A-Go-Go! in which I share some of the great podcasts that taught me much of what I know about tiki culture, rum, cocktails, music and woodworking. It's a diverse bunch.

And finally, Episode 26: Krypton Bar which involved a small tiki bar dating to the early 2000s I rescued from CraigsList and am in the process of refurbishing. Some day we'll have a restoration episode dedicated to it, but I'm only doing a bit here and a bit there on it, so progress is slow.

Now Playing: Various artist Technicolor Paradise
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A Moment of Tiki: Lighting & Clairin Vaval

I'm catching up with two episodes today. First up is Episode 31 of A Moment of Tiki, my August installment which is now live on the YouTubes! This time out I walk viewers through two different approaches to home tiki bar lighting. One is decidedly low-tech, and the other is not quite as low-tech, but still involves off-the-shelf components. When someone starts working on a home tiki bar, the natural inclination is to focus mainly on the wall coverings--I know I did! But the lighting you choose has as much, if not more, impact on the environment. An 80s ceiling fixture or a bare bulb does nothing to further the illusion of a tropical getaway. Fortunately, there are many avenues available for the homeowner to tikify the available lighting. A little bit of basic electrical knowledge doesn't hurt, either.

The other video I have for you is my installment for July, Episode 30, which I didn't get around to posting here when it went live because I was in the middle of a Southwest/West Coast road trip. On this episode of A Moment of Tiki I offer my thoughts on Clairin Vaval, an unaged spirit distilled from the fermented juice of Madame Meuze sugar cane. It is sold by La Maison & Velier. I don't do a lot of straight rum tastings because I don't feel my palate is developed enough to offer insightful commentary most of the time, but this one's special. Here are a few stats to get you started: Clairin Vaval is a 2018 vintage sugar cane juice rhum, produced by Distillery Arawaks in Cavaillon, Haiti. Bottled at 48.7% ABV (pot still proof). Wild yeast fermentation. My biggest tasting note is that it is not unlike licking a 9-volt battery. For reals.

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A Moment of Tiki: Hugman's Oasis

I'm not going to lie, folks, I'm excited about this one! In this episode of A Moment of Tiki, we get a first look at Hugman's Oasis, a brand-spanking new tiki bar on San Antonio's famed River Walk. It opens for business Friday, May 7. I, along with Secrets By Miss Lisa, were some of the fortunate guests invited to their soft opening on April 29. They didn't have a full menu and there were still some kinks to be worked out, so I'm holding off on a more formal review for a month or so to allow them to find their groove. But until then, we have this cool sneak peek!

Way back in November of 2018, the San Antonio Heron ran a short story about developer Chris Hill planning to open a tiki bar in the 1890s Witte Building on the San Antonio River Walk. Then in February 2019, they ran another story about the city approving gas-fired tiki torches for the exterior. Wow! Can you imagine how enthused I was? Two years, six months and a global pandemic later, Hugman's Oasis is the first full-fledged tiki space to open in San Antonio since Polynesian Gardens operated in the shadow of the Tower of the Americas during the 1968 HemisFair World's Fair. And it's the first to offer a full menu of tiki cocktails--back in 1968 it was still illegal to serve mixed drinks in Texas! So come along with me for a tour of the space, some interviews and a whole lot of eye candy in episode 28 of A Moment of Tiki:

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