Media Empire Media is a podcast network designed for people who love their information with a heaping spoonful of entertainment. Our podcasts include Adult Harder, Drinking Lessons, It's a Ghost!, Perfectly Puzzled, and more!

Adult Harder: Face Winter Weather Like a Grown-Up Hero

It’s cold. It is just unbelievably, and endlessly, cold. Unless you live somewhere warm, in which case, we politely invite you to just kiss right off. ‘Cause we’re cold. Just unbelievably, and endlessly, cold.

Fortunately, the Smiths have some tips on how to bear the cold weather, and they even visit the fellows from The Victor Bar in Chicago to ask about some special winter weather cocktails that can warm your subzero spirits!

And in all seriousness, this is an important time of year to be generous when we can, so here are a few national resources where you can donate time or money to help other people stay warm and, hopefully, out of danger:

Adult Harder: Behave Yourself at the Bar

It's hard to behave well at the bar. We know it's not your fault, it's alcohol's fault. Almost everything is alcohol's fault. But as adults, we should all take steps to be better bar-goers. That doesn't just mean not getting into fights and not vomiting on the floor (although those are very, very important). Good behavior goes way beyond that. We'll prove it with the help of Kelsey Kellgren, bartender at Kasey's, one of Chicago's oldest and most cherished beer bars!

Click here to check out the magic of Kasey's for yourself!

Adult Harder: Unlock the Secrets of Secret Menus That are Secret

Pssst. Hey, you. Do you like food? SHHHH! Not so loud! We're talking secret menus on the podcast this week...we're giving a whole rundown of who's who and what's what in the dark, seedy underbelly of black market foodstuffs, including a whole segment on calming yourself down because what you probably think is a secret menu isn't actually a secret menu. Then we open the kimono on a few honest-to-goodness secret menu items in Chicago, Los Angeles, and New York, and then we're joined by Austin, Texas food blogger Emily Teachout, who schools us real good on why people love secret menus, and who also gives us the lowdown on the best kept secrets of the Austin food scene!

Hungry for more? Of course you are! Check out Emily's Instagram and Twitter (though Emily made it very clear that her Instagram is VASTLY superior to her Twitter, so if you have to choose one, you know what to do), and her wonderful blog is available at A Time to Kale!

And hey, if you want to get down with the magic of Torchy's Tacos, click here for a shot of something absurdly delicious that isn't technically one of their secret menu items, but it's a monthly special that you can only get sometimes, and dios mio, is that a spicy Thai beef taco with crushed peanuts?!?!

And check out the rest of Torchy's goodness at

Adult Harder: Avoid the Emergency Room Like a Responsible Adult

Look, is it easy to keep yourself from sticking power drills through your palm flesh? No. But is it important to stop doing that? Heck yes! Emergency room visits are no treat, despite the fact that George Clooney was so dreamy in that one show about ERs, so this week, the Professors Smith are giving you some A+ tips on how to not injure the hell out of yourself, with a bit of help from Mandie Czarnecki, a Physician Assistant from St. Louis who has worked in the ER for almost a whole decade now. Wow, that's a long time! (Also, they discuss ass goblins.)

And if you're interested in checking out those selfie-related injuries on Wikipedia, click here, you macabrely curious brain, you!

Drinking Lessons: The Bubbly Stuff

Luna bids a fond farewell to his trusted Spirit Guides and starts some independent study with Champagne, with a knowledge base limited to pop culture references. He learns the process of creating sparkling wine, the history and specifications of Champagne-with-a-capital-C, and the range of flavors and prices. He also finds some tasty recipes that add fruit juices and simple syrups to the mix, because sweet, jazzed-up Champagne is for your real friends, and plain, dry Champagne is for your sham friends. Or something like that.


Drinking Lessons: The Christmasy Stuff

Luna and the Holiday Spirit Guides invent their own cocktails based on their favorite Christmas characters: The Grinch, Krampus, and the explosive battle between good and evil from Die Hard (technically not a character, but it still counts)! And when the talk turns to holiday party memories, Luna recalls an event that featured Russian Squirrels, and Spirit Guide Jordon shares a holiday adventure that can’t be topped…not even by Clayton’s paratrooping cold-war Christmas recollections.



Luna: The Mean One

  • 3 tablespoons frozen limeade concentrate
  • 1 oz vanilla vodka
  • 1 oz gin
  • Club soda
  • Lemon twist
  • 3 maraschino cherries
  • Fresh mint leaves

Spoon limeade concentrate into a martini glass with a crooked stem; pour in vodka and gin, then fill the rest of the glass with club soda. Give a little lemon twist over the whole thing. Spear the three cherries and hang them into the drink with a mint leaf on either side. Knock it back and give Christmas back to Whoville…after all, it was you who stole it from them in the first place, you MEAN ONE. 

Clayton: Flaming Krampus

  • 2 oz mezcal
  • ¾ oz Brovo Douglas Fir liqueur
  • ½ oz Fernet Branca
  • ½ oz cinnamon simple syrup
  • 1/3 oz + tablespoon absinthe
  • Blackstrap bitters
  • Activated charcoal (coconut ash)
  • Sugar cube
  • Ice sphere
  • Pine branch

Add mezcal, liqueur, Fernet Branca, cinnamon simple syrup, absinthe, and activated charcoal into a shaker and stir with ice. Place a fresh ice sphere in glass. Add bitters over ice. Strain the contents of the shaker into glass around the new ice sphere. Soak sugar cube in absinthe, then lay pine branch across the glass (in the manner of an absinthe spoon) and light the sugar cube on fire. When it burns out, upend the branch, dropping the remainder of the sugar cube into the glass. Stir to dissolve the sugar. Sip the smoky, alpine essence as you smack and drag the bad kids to hell, because it’s Krampmas…er, Christmas.

 Jordon: Die Hard

  • 1 12 oz can Budweiser
  • 1 oz Jagermeister

Pour the Budweiser into a tall glass. Pour the Jagermeister into a shot glass and drop it into the beer. Watch the ensuing explosion of Nakatomi Plaza as you drink heartily and save the world from the menacing presence of Alan Rickman (God rest his soul).

Adult Harder: Capture Santa for Your Own Selfish Purposes

Setting a trap for Santa Claus is a Christmas Eve tradition as old as time itself. In this episode, the Smiths discuss the most effective types of Santa traps, as well as how they'd spend their three Christmas wishes, since, when it comes to Santa, genie rules do apply.

Well...Clayton discusses these things, really. Ryan mostly just sits there and wonders how he got roped into recording this nonsense.

They also receive the gift of The World's Best Christmas Cookies from special guest Jordon Quattlebaum, who has his own ideas about trapping Santa. He claims that not even Santa can resist his delicious lebkuchen cookies, and now you can put it to the test! Here's Jordon's relative's family's previously-secret recipe:

Lebkuchen Recipe


  • 2 cups sugar
  • 3 tablespoons butter
  • 1 cup molasses (or karo syrup)
  • 1 cup honey
  • 4 eggs (4 yolks, 2 whites – save remaining 2 whites for icing)
  • 2 tsp. baking powder
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 2 oz citron (finely cut)
  • 2 cups walnuts (chopped fine)
  • 2 lemon rind (grated) and lemons juiced
  • 4 cups flour

Mix all ingredients together, and spread out thin on a lightly greased pan. Bake at 300 degrees F until light brown (about 25 minutes...check at 20 minutes). Cool, then ice (recipe below).


  • 2 egg whites beaten until peaks form
  • 2 cups powdered sugar
  • 1 tsp lemon extract

Mix thoroughly and spread in a thin coat. Icing will set over time.

Drinking Lessons: The Noggy Stuff

Eggnog is a love-it-or-hate-it kind of drink…and Luna is staunchly in the hate-it camp. The Spirit Guides school him on the history (revelation: nog is NOT part of the drink itself) and everyone comes up with a recipe to try. One of them doesn’t even include eggs. Intriguing, right? Listen in and find out why! And how! And…what it tastes like.  


Luna's VeggNog


  • 2 cups homemade cashew milk or other non-dairy milk of your choice.
  • ½ cup full fat coconut milk
  • ⅓ cup raw cashews, soaked overnight or for at least 30 minutes (optional)*
  • 4-6 Medjool dates or 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly ground nutmeg
  • pinch of ground cinnamon
  • pinch of ground cloves
  • 1 oz amaretto
  • 1 oz rum

Blend milks, cashews, and dates or sugar in a blender; add amaretto and rum, and top with more cinnamon and nutmeg. Dunk cookies in it if you want…no judgment. It’s the holiday’s after all. (Credit to

Jordon's recipe came from, and Clayton's original eggnog recipe from last week can be found in the show notes for The Minty Stuff!

Adult Harder: Contribute to Christmas Dinner Like a Champ

This week, the Smiths are going all in on this whole "family" thing by making the bold suggestion that it's time for you to adult up and bring some homemade goodness to your holiday party. What's that, you say? "I'm worse at cooking than I am at adulting"? No problem! The professors have some of their own family recipes for you to try, and because those are destined to probably fail, then they kick it over to a real expert, Rorie Raimondi!

You can find Rorie's good-as-hell recipes and food blog at, which is where you'll find the recipes for the delicious noms she shared on the show. You can also follow her on Instagram, where you'll find more good-looking photos like these:


Clayton's Grandma's Bourbon Slush


  • 1 cup sugar
  • 1 1/2 cups bourbon (or, you know, a whole bottle, Grandma-style)
  • 6 1/2 cups water
  • 1 cup tea (prepared)
  • 2 6-ounce packages of lemonade concentrate
  • 1 6-ounce package of orange juice concentrate

Mix all ingredients together in a big ol' plastic container, then pop that sucker into the freezer 'til it gets all good and hard. Then take it out of the freezer and let people scoop away at it as it thaws. Mmmmmmmm.


Ryan's "Signature" Cocktail

This recipe is so dumb, it doesn't even warrant being included. 


Ryan's Mom's Friend's Filipino Mini Egg Rolls

Wrapper ingredients:

  • 1 pkg. Spring roll wrappers, cut in 4 squares
  • Peanut Oil

Filling ingredients:

  • 1lb. lean ground pork
  • 2 cups shredded or finely chopped carrots
  • 1 and 1/2 cups finely chopped white onion
  • 1/4 cup soy sauce
  • 1 and 1/4 tsp garlic powder
  • 1/2 tsp pepper and 
  • 1 tsp. Accent seasoning

Mix all filling ingredients together thoroughly. Set 1 spring roll wrapper in front of you like a diamond. Place 1 tsp of the mixture in the center of the spring roll wrapper. Begin by tucking both sides inward and begin rolling away from you, bottom to top. Pan fry in peanut oil until browned and crunchy.

Serve with plum sauce, sweet and sour, soyracha or, I don't know, whatever sauce you want. What is this, a dictatorship? 


Clayton's Aunt's Super-Good Sesame Pork Tenderloin


  • 4 pork tenderloins
  • 1/2 cup (or more!) soy sauce
  • 2 tsp. ground ginger
  • 3-4 Tbsp. brown sugar
  • A bit of honey (but NOT a Bit-O-Honey candy, totally different)
  • 1/2 tsp. black pepper
  • 4 cloves garlic, pressed
  • 1/4 cup sesame seeds

Combine the above ingredients, minus the tenderloins, and heat slightly on the stove or in the microwave, just to melt the brown sugar. Pour 3/4 of the marinade over the meat and marinate for 4-5 hours, turning occasionally. 

Discard marinade. Place marinated meat on a pan with edges and back, uncovered, at 350 degrees for 75 minutes. (That's one hour and fifteen minutes to those of you without calculators.) Turn the meat occasionally as it cooks, basting with the remaining marinade periodically.

Slice it all up, then eat it like crazy.


Sweet Potatoes with Yogurt and Cilantro-Chile Sauce

This one comes from The New York Times, and while we could cut and paste it here, that seems like an intellectual property no-no, and plus, Clayton's too lazy to do that, so here's a link where you can find it yourself! Clayton also mentioned a recipe from The New York Times that he uses for sweet potatoes with yogurt and cilantro-chile sauce. He could copy and paste it here, but that would cut out of his nap time, you can find that goodness for yourself by clicking here!

Drinking Lessons: The Minty Stuff

Nothing says “holiday flavor” quite like the brisk taste of peppermint…and nothing says “peppermint” like schnapps. The lads take a dive into the minty liqueur by concocting their own minty beverages – one warm, one cold, one somewhere in between – and finding out the true nature of the plant that gives us the taste of what Luna describes as “a melted snowman in a cup.” It’s not as horrific as it may sound.

Peppermint Schnapps Recipes from the Episode


Melted Schnowman
(fancy name achievement: unlocked!)

Melted Schnowman.jpg

Peppermint Schnowman

by Steven Luna

  • 1 - 2 tbsp flavored coffee creamer
  • 1 tbsp baking cocoa powder
  • 7 oz hot water or coffee
  • 1 oz peppermint schnapps
  • 1 oz Kaluha or other coffee-flavored liquor
  • Marshmallows
  • Candy canes

Mix coffee creamer with cocoa powder and add hot water (or coffee) to dissolve. Add schnapps and Kaluha; top with marshmallows and garnish with candy canes, then get somewhere comfortable and winter it up like a madman.


Minty Egg Schnog

  • 6 large eggs
  • 3/4 cup cinnamon simple syrup (recipe below) 
  • 1/4 teaspoon salt
  • 4 cups whole milk, divided
  • 1 tablespoons vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 cups heavy whipping cream
  • Additional nutmeg, optional
  • Peppermint schnapps to preference 

In a saucepan, whisk together eggs, simple syrup, and salt. Pour in 2 cups of the milk, slowly, while stirring. Cook over low heat, stirring, until temperature reaches about 160 degrees (15-20 minutes). Do NOT allow it to boil. The goal is to heat the mixture without cooking the eggs into lumps. It's hard. Practice makes perfect!

Transfer the mixture to a large bowl. Stir in vanilla, nutmeg, and remaining milk. Place bowl in an ice or ice water bath until the mixture is cool. (If the mixture separates, use a blender to reincorporate it.) Refrigerate, covered, at least three hours.

When ready to serve, beat the whipping cream separately until soft peaks form. Then pour eggnog mixture into a glass or jug, dollop in the whipped cream, and stir to combine. Add your peppermint schnapps, stir a little more, top with additional nutmeg, then enjoy the heck out of it!

Cinnamon Simple Syrup

  • 1 cup water
  • 1 cup sugar
  • 3 cinnamon sticks

Combine water and sugar in a saucepan. Drop in the cinnamon sticks. Heat the saucepan on low, and do not allow the mixture to boil. Heat, stirring, until the sugar is incorporated with the water. Set aside, let cool, then strain out the cinnamon sticks.



  • 1 pint chocolate chip ice cream
  • 1/4 cup milk
  • 1 – 2 oz peppermint schnapps

Blend and serve and bring everybody to the yard!

Links from the episode

  • – the beverage brand company that brings you Rumple Minze!
  • – for when you’re just too lazy - er, busy - to make your own peppermint mocha

Drinking Lessons: The Spiced Stuff

The season of warm beveraging arrives, and with it comes mulling about…erm, mulling. What’s the deep, rich history behind mulled drinks, you ask? We’ll tell you, because we found out just for this show! What sorts of fruits and spices can be used in such a process? We’ll tell you that, too, because now we have that information! How much mulling should you do about your mulling? We…have no idea. We’re thinking maybe half. Give or take.

Luna's (Very, Very Successful!) Mulled Wine

Mulled Wine Recipes from the Episode


  • 1/2 c. raw sugar
  • 2 star anise
  • 3 whole cloves
  • 3 cinnamon sticks
  • 1 lemon, peeled
  • 1 orange, juiced and peeled
  • nutmeg, grated
  • 2 bottles dry red wine

 Bring all ingredients except wine to a boil. Turn down to a simmer for 45 minutes (toss in a splash of wine if reduces too low). Add the wine and keep it on very low heat. (Tip: If you want something stronger, add a 1/2 cup of brandy.) Serve in glass mugs and garnish with fat orange twists.


  • 1 bottle of red wine (cabernet sauvignon)
  • 3/4 cup water
  • 1/2 cup Amaretto
  • 1/4 cup dark spiced rum
  • zest of one lemon
  • zest of one orange
  • 1 orange, sliced
  • three cinnamon sticks
  • a few star anises
  • allspice
  • cloves
  • nutmeg
  • maybe 4-5 tablespoons honey
  • one-inch piece of fresh ginger, peeled

Stir it all together in a slow cooker and cooked it at high for 45 minutes, then let simmer to desired warmth.


  • 1.5L sweet red wine
  • .375 water
  • .375 brandy
  • 1 lemon zested and juiced
  • Cloves
  • Cinnamon
  • Wildflower honey (to taste)

Combine all ingredients and simmer until warm, about 30-45 minutes.

Adult Harder: Decorate for the Holidays Like a Serious Real Person

Some people think decorating for the holidays is easy, and that's absolutely correct. Tape some Christmas lights to your couch, and you're all set! Well, that's what the Professors Smith thought, anyway. But then Hollis Scarborough of Silvercreek Creative came along and blew their minds to Christmas pieces. She shares her next-level holiday decorating tips this week, and the Smiths add a few of their own ideas, and, spoiler alert: They're amazing, and VERY smart.

During the show, Clayton mentioned his ever-growing list of absolutely amazing and ridiculous ornaments on Amazon. Check out the insanity here, and then buy your favorites and send them directly to the Media Empire Media offices, BECAUSE WE NEED THEM.

Oh, and here's Ivanka Trump's Thanksgiving hellscape--I MEAN TABLESCAPE. It's just the best.

Drinking Lessons: The Simple Stuff

It might seem pretty easy to make a two-ingredient drink, but Luna once failed at martinis badly enough to turn his beverage red. In order to clarify things, the team explores the virtues of a drink so simple, even a fool can get it right: the gin gimlet. It turns out to be a Drinking Lessons favorite, the next best thing to a gin and tonic, and its history leads back to curing scurvy and working with hand tools. Unexpected!

We also learned that our favorite gins come from a couple of distillers local to the Spirit Guides; CH Distillery in Chicago has an unbelievably good key lime gin, and Pinckney Bend, a small-batch distillery in New Haven, MO, has all sorts of goodies that you probably need in your bar.

Luna also referenced a great list of two-ingredient cocktails on Wise Bread. Click here to check it out!

Gin Gimlet Recipe

  • 2 oz gin
  • ¾ oz lime juice + ¾ simple syrup (or 1.5 oz sweetened lime juice)

Mix with ice, and drink on a deck in the sunshine!



Adult Harder: Communicate with Laser-Like Focus

Look, let's face it: Communication is hard. And it's not made any easier by the fact that digital platforms give us a pretty good GD excuse to say things to people without having to actually talk to them. But it's important to know how to communicate well, because poor communication is the root of fights, and of poor work evaluations, which is a VERY grown-up thing to be worried about. This week, author and teacher Ben Tanzer joins the Smiths and helps them crack the code on how to communicate like a serious person.

Click here to read the Axero article and here to read the Inc article, both of which we've decided are pretty ignorant as far as "ideas about millennials" go.

And check out Ben Tanzer's books on Amazon, 'cause the man is a genius. NO JOKE.

Drinking Lessons: The Fizzy Stuff

The n00b talks Rum and Cola with guest Spirit Guide Erin Crouch who explains how to elevate a modest, popular drink into something a bit more bougie - but not too much…it turns out a little mixology bougie goes a long way. Along the way, they discuss the revolutionary roots of the drink, and the notion that a drink can be either simple or sophisticated, depending on your ingredients and your flair for the theatrical. 


Side by side!

The Blacktail rum and cola on the left, the cheap rum and Coke on the right.

The Recipes

Rum and Coke

  • 5 oz Coke
  • 1 1/2 oz white rum
  • 1/3 oz fresh lime juice

Mix all ingredients in a red Solo cup with ice and drink with gusto.


Blacktail Rum and Cola

  • 1 oz rum
  • 3/4 oz cola syrup
  • 1/2 tsp Fernet Branca
  • 1 dash Orinoco Bitters
  • 4 oz Champagne, chilled
  • Lemon twist, for garnish

Build over big chunks of ice in a double old fashioned glass and stir. Garnish with fresh grated lemon zest.

For a look at how the professionals do it, be sure to check out Blacktail in NYC

And for more great recipes, including more from Blacktail, check out Supercall: The Spirit of Cocktails and Culture.

Drinking Lessons: The Shaken Stuff

Luna tries to make a martini for the first time ever…and boy, does this podcast ever justify itself when he does. Once his spirit guides determine that his ingredients aren’t quite up to par, they set about teaching him the various historical possibilities of the drink’s origin while instructing him that no, you don’t use sweet vermouth, and yes, you do twist the lemon over the glass before you drink, and no, your martini should never be brown at any stage of the game.

Here's our recipe for a basic gin martini:

  • 3.5 oz gin
  • .5 oz dry vermouth
  • Olive
  • Lemon peel

Pour the gin and vermouth into a cocktail shaker with some ice and give it a few good stirs, about 10 seconds worth. Then strain the liquid into a martini glass, twist a lemon peel over the top, and garnish with an olive or two!

Pretty simple, right? Well...maybe not. Here's what Luna came up with when he tried to make his first martini:


Luna's Martini.

Notice the deep brown color.


A closer look

at the Lunatini reveals no answers, only more confusion.

Adult Harder: De-Stress Already

Boy, stress is sure awful. Not only does it cause anxiety, but, as the Smiths learned this week, it can lead to sudden and nigh-inexplicable death. Just absolute, total death. So join the guys as they dive into the wonderful world of de-stressing and share some great tips on how to relax your mind with special guest Victor Mazzeo!

As part of the episode, Ryan asked Victor if he could share some resources with our listeners on how to de-stress. Victor went above and beyond, and here are some books that he recommends for anyone dealing with too much stress in their lives:

“Awaken the Giant Within” – Tony Robbins
“The Power of Now” – Eckhart Tolle
“A New Earth” – Eckhart Tolle
“Peace is Every Step” – Thich Nhat Hanh
“The Compound Effect” – Darren Hardy
“Eat That Frog” – Brian Tracy
“You are a Badass” – Jen Sincero
“10 Minute Mindfulness” – SJ Scott & Barrie Davenport
“10% Happier” – Dan Harris
“The Big Leap” – Gay Hendricks

Victor also sent along some great audio options for anyone who prefers not to read words with their eyes! In addition to TED Talks and any lectures by Dr. Wayne Dyer, you can check out the Calm app at!

And finally, if you're struggling with anxiety or depression, and you need additional resources or someone to talk to who can help guide you through it, here are some great national organizations that can help:

Suicide Prevention Lifeline

Substance Abuse and Mental Health Services Administration:

Drinking Lessons: The Ancient Stuff

Luna and his Guides quote Top Gun and give their best Kermit the Frog impersonations while on location at Superstition Meadery in charming Prescott, Arizona, while exploring a dozen different types of meads (ancient honey-based wine) and ciders - drinks with awesome names like Warhoney and Blood Eagle, and Ragnarok. How exactly is mead made, anyway? The incredibly helpful bartender Justin tells all – including what makes a melamel, a pyment, and a cyser. No spoilers here, but one of the samples ends up tasting like peanut butter and jelly...UNEXPECTED.

Here are some shots from the live recording!



Adult Harder: Handle Ghosts Like a GD Boss

neil tobin.jpg

Neil Tobin


Ghosts are a part of a real adult's everyday life. Don't believe us? Give the Smiths a chance to change your mind. Don't believe them? Well, that's valid. But maybe Neil Tobin, Necromancer will help convince you. With Neil's help, Clayton and Ryan talk about their own experiences with ghosts (or not-ghosts, depending on where you fall on that issue), how to find ghosts, how to get rid of ghosts, and how to live with ghosts when you can't manage to make them leave.

If you want to connect with Neil Tobin, Necromancer, you can find him (and book him for private events) at his main website, Necromancer Events, and don't forget to check out his new show, Near Death Experience, winner of the Audience Choice Award at the 2017 Indianapolis Fringe Theatre Festival!

Drinking Lessons: The Islandy Stuff

Spirit Guide Clayton returns from Hawaii and brings with him reviews of the island Mai Tais he sampled while adventuring, plus a recipe for Luna and Jordon to try. A discussion of tiki culture ensues, including drinks on fire, drinks in angry glasses that spew smoke, and drinks that expect you to throw off your remove and jump headlong into the kitsch! There’s intrigue afoot as well when the questionable history of the Mai Tai arises - who really invented this delicious thing? Where did it get its name? And does any of that really matter when it tastes like an island in a glass and you’ve had two in the course of a twenty-seven-minute podcast? According to the spirit guides, the only thing that matters is that you have fun.

Mai Tai

1 oz amber Martinique rum.
1 oz dark Jamaican rum.
1 oz fresh lime juice.
1/2 oz orgeat syrup.
1/2 oz of Cointreau.
garnish with mint (a lime if you like)

Fill a rocks glass with 1 cup crushed ice. Set aside in the freezer. Combine rum, orgeat, orange Curacao, rock candy syrup, and lime juice in a cocktail shaker. Garnish with half of the lime shell inside the drink and float a sprig of fresh mint on the edge of the glass.

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Mai Tai and Flaming Zombie

Tiki Iniki, Kauai, Hawaii

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Mai Tai with Hawaiian Shirt

with Steven Luna

And don't forget to check out Koloa Rum in Kauai and Three Dots and a Dash, Lost Lake Tiki Bar, and Hala Kahiki Lounge in Chicago!