Author: Kevin Crossman

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Dr. Funk Valentine’s Affair

The Beetlejuice and Grinch pop-ups at Dr. Funk must have done great, because downtown San Jose’s premier tiki bar is dipping into another themed menu and decor for Valentine’s Day. The pop-up launched on Saturday and runs through February 22nd.

The interior is a symphony of reds and pinks, with some nice lighting on the backbar so that you can actually see the rum and premium spirits, plus a cool lighting package on the outside of the bar that draws you into the theme (as an aside, can we please stop calling this a “hidden tiki bar”, Dr. Funk?). There’s even a “kissing booth” that’s designed for social media.

We felt that previous two special cocktail menus were only okay, but the crew did a wonderful job with the specialty cocktails this time. Most come with a strawberry-based garnish to remind you of a heart and some conversation heart picks.

Our favorite was the Lovebird, made with the same Jamaican rum blend as Dr. Funk’s Mai Tai, strawberry-infused Aperol, and juices. This rich and bold cocktail has a ton of flavor and isn’t too sweet.

Shot to the Heart was less sweet than you might have expected from the ingredients including a sugared rum and honey, but instead the light touch of passionfruit meant this was balanced well and had a great mouthfeel.

Heartbreaker is essentially a Painkiller with lighter rum and some raspberry added, still not overly sweet and a great option for tiki newbies who want something approachable.

The most crushable of all the cocktails was the Mad Love that has gin, vanilla liqueur, strawberry, and juices. This was very, very easy to drink but still has a lot of flavor.

I was impressed by the special cocktail menu, though I do hope to someday visit Dr. Funk when it is just a plain old regular tiki bar. We also had dinner last night and the staff couldn’t have been nicer and were very attentive even though it was fairly busy. We even caught a bit of DJ Ship Rex’s set as we were leaving.

Lovebird
Mad Love and Shot to the Heart
Heartbreaker
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Bamboo Room Takeover at Trader Vic’s Emeryville

The Bamboo Room by Trader Vic’s recently opened in the Esmé Hotel in Miami, positioned as a drinks-focused tropical lounge featuring original cocktails and some Trader Vic’s classics. This concept is one of Trader Vic’s Hospitality Group’s venue concepts and isn’t a tiki bar but leans towards a cozy chill nightclub vibe, often featuring jazzy live music or DJs.

On Friday, Trader Vic’s brought a little bit of Miami beach to Emeryville by setting up the Lanyu Island room as the Bamboo Room featuring mood lighting and a special cocktail and food menu. Wait service was provided and the chairs and decor were drawn from items formerly in the Trader Vic’s London location.

The four cocktails were drawn from the Bamboo Room’s original cocktails and all were very good with Date in Dubai and The Park Lane being the best overall.

  • El Polinesio with Brugal 1888 rum, Vic’s grog mix, mint syrup, and lime is served in a fab flamingo class and has fruity notes.
  • Date in Dubai with date-infused bourbon and pistachio orgeat was a delight, a rich mouthfeel thanks to aquafaba and the blend of nuttiness and fruitiness was perfect.
  • The Park Lane with Tea-charged Tanqueray, amaro, coconut, passion fruit, white chocolate leaned the closest to traditional Trader Vic’s cocktails, but the light touch of coconut and rich flavors were truly outstanding.
  • Hinky Dinks is a clarified Mai Tai with Zacapa 23, lime, orange curacao, and orgeat. We spoke with some folks who didn’t really care for this but I found that this was a good midpoint between a traditional Mai Tai and the overly silky mouthfeel of many clarified cocktails. But having a more flavorful rum than Zacapa would definitely improve this.
Hinky Dinks

We didn’t try the food options as we had dinner in the restaurant. The Bamboo Room drinks could only be ordered in the lounge so I had to carry some back to our table. The chill music made the vibe in the room truly relaxing and provided a sense of what visitors can expect in Miami.

The Park Lane
El Polinesio and Date in Dubai
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Raid the Cove Rum Night at Smuggler’s Cove

Had a great time visiting the City on a chilly Wednesday evening to participate in a special discount program at Smuggler’s Cove. “Raid the Cove” meant that all rum pours were 20% off, a sizable discount especially for some of the Cove’s legendary rare (and, yes, expensive) rums.

The event ran smoothly considering the need for staff to gather all the rare and obscure bottles from within the tight confines of the venue. The staff really worked hard to fill orders and I saw many of the Rumbustion Society members working hard to add more rums to their checklist and saw numerous bottled drained!



I took the opportunity to try Appleton Joy for the first time, finding it quite good and definitely a lot more rich and funky than some of the other longer aged Appleton rums (especially Appleton 21). I compared Joy to Appleton 15 and definitely thought it was so much better, thanks in part to this blend of rums all being aged 25 years or longer.

We also took the opportunity to order a couple of Smuggler’s Cove’s famous original cocktails. Mrs. Mai Tai had Dr. Barca’s Fluffy Banana and I had the Rongo Rongo, both so rich and full of flavor (and booze!). Thanks to Melissa for making great cocktails despite all the chaos.



This probably wasn’t the best night for newbies to visit but for experienced rum nerds who are participating in the Rumbustion Society it was quite a good night for some less expensive rum pours.

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Big Top Mai Tai

I’m not letting an open bottle of BG Reynolds Circus Peanut syrup go to waste and decided to lean into a tweaked Mai Tai recipe from Jason Alexander of Devil’s Reef fame.

The recipe includes Passionfruit syrup, which I think pairs really great with the Circus Peanut (I used it in my Hurricane riff, the Hurriclown). But I dropped the amount down to a quarter ounce to focus a bit more on the traditional Mai Tai syrup, Orgeat.

Big Top Mai Tai by Jason Alexander
1½ oz Lemon Juice
¼ oz Passionfruit Syrup
½ oz Orgeat
1 oz BG Reynolds Circus Peanut Syrup
2½ oz Planteray Xaymaca Rum
Shake with crushed ice

Xaymaca’s unique funky taste really works well here, as does the lemon juice in place of traditional lime. This is a big, bold cocktail that is delicious.

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Skinny Cotton Candy Pisco Sour

Mrs. Mai Tai found some zero sugar syrups and since I’m trying to cut back on carbs and sugar I thought I’d give this a try. The cotton candy syrup is quite sweet and reminiscent of the confection favorite. I thought that a simple sour format would help to highlight the sweetener and since I had lemons rather than limes I decided to use pisco rather than rum.

Skinny Cotton Candy Pisco Sour
¾ oz Lemon Juice
¾ oz Skinny Cotton Candy Syrup
1½ oz Pisco
Shake with ice and strain into a coupe

The overall flavor is pleasant but that cotton candy is quite format in this ratio, especially when paired with the mild pisco. It can take some work to really dial in the appropriate ratio for these type of syrups.

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DIY Frozen Ultimate Mai Tai

The intent was to see if you could make a frozen Mai Tai, since I was told you could freeze the liquid and then give it a quick blend to reproduce frozen cocktail texture. I tried a couple different variants but never got better than middling results, though those results still might be interesting or at least a good change of pace.

The best variant was a standard Mai Tai recipe doubled for volume and with an additional three ounces of water to replicate the dilution of water. This is placed in a zip lock back and placed in the freezer overnight. Give this a light pinch or two and then pour into a glass and drink with a straw. In my case I used the standard Ultimate Mai Tai recipe that includes two ounces of rum at just over 50% ABV.

This version is totally flavorful even with the lower overall temperature, though it is a chunkier texture than your average slushie. Putting this version into a blender essentially removed most of the ice components, but the version out of the baggie wasn’t too bad.

Some of the variants I tried included adding much more water and different lower proof rums. The extra water didn’t really change the consistency in the end product, and the lower ABV rums lacked the flavor from the potent Ultimate Mai Tai rum blend of Appleton 12, Smith & Cross, Xaymaca, and OFTD.

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Circus Peanut Appreciation Party

Busy weekend for me planning and executing the cocktails for a party featuring BG Reynolds Circus Peanut Syrup. I made a welcome punch and then had a menu of four cocktails made to order. This was my first time doing bartending for a party, and yes I did make a few Ultimate Mai Tais as well.

Thanks to hosts Brenda and Glen who made it really easy to work behind the bar, and helped with some of the rum and ice for the party. And thanks to Jason Alexander and Rodney Stanton for the recipes for four of the five cocktails I served alongside my Hurricane riff.

  • Welcome punch: Honey Glazed Nut Punch
  • Cocktails: Barnum & Bailey Planters Punch, Djumbo Grog, a Clown Got Us Into This, and Hurriclown

Honey Glazed Nut Punch by Jason Alexander
¾ oz Lime juice
¾ oz Grapefruit juice
¾ oz Circus Peanut Syrup
¾ oz Honey Mix
½ oz Cinnamon syrup
2 oz Demerara rum

Barnum & Bailey Planter’s Punch by Jason Alexander
1 oz Lemon juice
¾ oz Circus Peanut syrup
¼ oz Don’s Spices
1½ oz Dark Jamaican rum
½ oz Demerara 151 rum
1 Dash Angostura Bitters
1 Dash Absinthe

A Clown Got Us into This  by Rodney Stanton
1½ oz Lime Juice
⅞ oz Circus Peanut Syrup
⅛ oz Grenadine
½ oz Creme de Banana
1½ oz Kuleana Rum Works Nanea
½ oz Overproof Jamaican Rum
2 Dashes Orange Bitters

Djumbo Grog by Jason Alexander
¾ oz Lime juice
1½ oz Grapefruit juice
1 oz Circus Peanut Syrup
¼ oz Cinnamon Syrup
½ oz Falernum
1 oz Plantation 3 Star
1 oz Plantation Original Dark
1 oz Plantation OFTD

Hurriclown by Kevin Crossman
1 oz Lemon Juice
¼ oz Passionfruit Syrup
¾ oz Circus Peanut Syrup
1½ oz Dark Jamaican Rum
½ oz Overproof Demerara Rum

Apologies to our friends at Kuleana Rum Works for not holding the bottle to show the label. Rookie mistake.