IMO, you can fit all you need to make many of the best TikiÂ drinks in a milk crate. Granted, these are for making Don the Beachcomber’s recipes…
- Light Rum (Cruzan)
- Gold Rum (Cruzan)
- Dark Rum (Myers’s)
- 151 Hamilton or other quality demerara (Lemon Hart is also okay)
- 80 proof demerara (you may drop this and sub dark rum for space) (El Dorado 8 year)
- Allspice dram (St. Elizabeth’s is the gold standard)
- Falernum (John D. Taylor’s Velvet Falernum is the standard)
- Lime juice (Fresh squeezed ALWAYS)
- White Grapefruit juice
- Orange Juice
- Maybe pineapple juice for a Rum Barrel.
- Honey syrup (50/50 water and honey. Heat a little in microwave, about 90 seconds for 2 cups, and stir. Cool and bottle. Do not let boil or it is an instant mess.)
- Simple syrup
- Cinnamon syrup (B.G. Reynolds is the right flavor, but too strong. Cut in half.)
- Passionfruit syrup (Aunty Lilkoi’s is best)
- Angostura Bitters
- Herbsaint or Absinthe
- Soda water
Measuring devices (spoons and jigger, etc.)
Granted, the size of your containers will dictate whether it all fits in one crate.
Ice, glasses and a blender and you are set!
With this you can make:
- Navy Grog
- Jet Pilot
- Test Pilot (almost, Cointreau)
- Rum Barrel (almost, grenadine)
- 151 Swizzle
- Big Bamboo
- Cobra’s Fang
- Demerara Cocktail
- Derby Daiquiri
- Jasper’s Jamaican
- Nui Nui
- Q.B. Cooler
- Zombie Punch (almost, grenadine)
- Shark’s Tooth (almost, maraschino cherry juice)
- 2070 Swizzle
The drinks that may be missing a small ingredient are passable and your host may have what is needed or you can easily take it with.
So next time you are invited to a cocktail party, or a room party at an event, show up prepared!