Tiki Bar Update
I'm incredibly excited to report that real progress is being made on the tiki-bar front (photos here). The floor tile is in and grouted, and our contractor started building the bar today. We were a little concerned when the grout color we'd picked for the tile came out much lighter than the samples, but we've since decided it's going to look fine once the bamboo and molding goes up on the walls.
My contractor came up with the brilliant idea of making the top of the bar a decoupage; I'll cover it with Hawaiian and Asian ephemera (postcards, drink coasters, old photographs, etc.), and he'll pour a layer of clear epoxy over it to seal everything in.
To celebrate the grand opening, I'm going to crack open another bottle of the 15-year Rhum Barbancourt from Haiti that I picked up last month in California. This stuff is even better than Havana Club, and damn, is it smoooooth!
Comments
I don't claim to be a rum connoisseur (around here we drink Appleton), but the best two rums I ever had were two varieties of Tanduay that an English ex-boss of mine served at his 1999 New Year's Eve party. He was fairly sparing with it because he didn't know where he could get more this side of Manila.
Unfortunately, he gave me the cheap stuff before the really good stuff, so I'm not sure I really know how good it was.
Posted by: xf | August 17, 2005 9:15 PM
Thanks for the tip. I haven't come across that one in my ramblings, but I'll definitely be on the lookout for it now.
Posted by: MrBaliHai | August 17, 2005 10:38 PM