The Kon-Tiki has transitioned back to making freshly prepared cocktails and the crew last night were working like a well-oiled machine. I had a fab Daiquiri with Worthy Park rum and Mrs. Mai Tai had her go-to Uma Uma.
We got a little preview of the revised cocktail menu, coming soon. Chris Day’s excellent Donnie’s Element is available now (in non-frozen form) and we got to try this most excellent Blush Crush. This dainty cocktail has Rhum Agricole and Campari, two ingredients that are not usually in my wheelhouse. But there is something magical about the one – it is delicious.
It is so strange being inside the bar after so long, but also nice to see Kon-Tiki coming out of lockdown/to-go cocktail mode and thriving.