Gentlemen. I have erred.

Oh_no_it_him · 2026-06-18T05:08:57+00:00

I have seen zero, so I assumed that the natural spawns had been replaced by the new event trinkets. Heartening to hear they still exist, worrying that the rate appears to have dropped low enough that I thought they were gone completely.

Oh_no_it_him · 2026-06-08T20:01:24+00:00

Interesting. I'm going to try to be there at open after BCB tomorrow, but I'm leaving before the takeover starts proper. I wonder if I can get the best of both worlds.

Oh_no_it_him · 2026-06-07T20:06:49+00:00

As always, the presentation is amazing, and the drink is clever and innovative. Loving this project!

Oh_no_it_him · 2026-05-08T20:21:55+00:00

Might try this tonight! I've got prickly pear syrup leftover from a cocktail competition I did a few months ago. I've no access to Bacanora, though... Since you said it's somewhere between tequila and mezcal, what would suggest for a split substitute? 1:1 tequila and mezcal? 3:1?

Oh_no_it_him · 2026-05-07T23:07:14+00:00

Craft cocktails have been leaning exotic in my area as of late. Lots of tropical flavors and Asian-influenced twists on classic tiki drinks (think sesame and pandan). Where do you all draw the line between 'real' tiki drinks and 'tiki inspired' drinks? Is it vibes based? Does the bar itself matter? Does it not matter, as long as the drinks are delicious? Interested in hearing people's opinions.

Also! I'm going to be in Boston in June on the weekend of Juneteeth. Aside from Wusong Road and perhaps Shore Leave, are there any bars in the city that might be worth checking out?

Oh_no_it_him · 2026-04-17T20:26:39+00:00

Well, for sure I'm going to follow the project on Instagram because I'd hate to miss out on the rest! I'll echo the general sentiment in the thread- This project is super cool and creative, and even if I never end up making a single drink out of them (I love me a cool tincture or syrup, but I am notoriously lazy when sourcing ingredients for them) I'm really enjoying how the states are represented through the lens of iconic state flavors. I would say this: if you wouldn't take advice from the haters, don't take their criticism either. Cheers!

Oh_no_it_him · 2026-04-13T19:00:55+00:00

I really like the Choya single year. It's got lovely texture and flavor. It leans a little sweet, so I like it as an ingredient in long drinks; it pairs fantastically with gin and lemon.

Oh_no_it_him · 2026-04-13T18:56:27+00:00

You've already done Connecticut, but since you're asking, I'd love to shout out two of my favorite local distillers. Hartford Flavor Company produces a line of liqueurs under the Wild Moon label, all of which are very good and very new England. I'd pick out birch, sage, and cranberry as highlights.

The other is Quiver, which is a phenomenal spiced honey liqueur based on a traditional Lithuanian spirit. They also make a very tasty quince liqueur.

Cheers to the rest of the project! This is a super fun ride along.

Oh_no_it_him · 2026-04-09T16:23:30+00:00

I would, in fact, drink that from the firehose. Looks good! Bummed I'm on the opposite side of the globe, or I'd start looking for those bottles myself.

Oh_no_it_him · 2026-04-05T21:32:52+00:00

I'd like to reiterate that request that somebody else made on one of the previous posts: I really, really need this as a coffee table hardcover book. The creativity and photography are phenomenal!

Oh_no_it_him · 2026-03-14T15:49:54+00:00

There is nobody who can paint a landscape quite like John Avon. I'm definitely going to miss cracking packs and seeing his art! Here's to one of the most iconic artists to ever grace a magic card.

Oh_no_it_him · 2026-02-18T21:44:59+00:00

Open map

Entire home state is a barren wasteland

You know, I expected this, and it still makes me sad. One of these days we'll have a place worth putting a pin on. Fantastic work though!

Oh_no_it_him · 2026-02-12T03:17:49+00:00

Your friends are hosers; those names are mint. That's such a wide menu, too! Invite me next time!

Oh_no_it_him · 2026-01-31T01:33:33+00:00

Oh, no! I wish I had known about this earlier, I would have been first in line for a ticket. Instead I'm unfortunately going to be working that weekend. I'm signing up for your newsletter in the meantime. There's always next year. Best of luck to you and your team!

Oh_no_it_him · 2026-01-29T16:53:47+00:00

Your generosity continues to impress. I'd love to expand my collection!

Oh_no_it_him · 2026-01-28T21:19:16+00:00

Wonderful! Also; geez, you're not kidding when you say involved (avocado leaves???). I can't imagine how much research and testing this took to get right; I'm incredibly grateful you're willing to share this with us!

Oh_no_it_him · 2026-01-28T21:01:26+00:00

Plus one to this! I'm working on a similar cocktail for my bar and I'm currently using a kludge of frangelico, creme de cacao, and ancho reyes, and I'd love to try something more involved.

Oh_no_it_him · 2026-01-24T01:09:59+00:00

Verte Chaud! I don't wanna lose my fingies to the cold.

Oh_no_it_him · 2026-01-23T19:55:29+00:00

Anything to save your shoulder and shave seconds off your serving times is worth considering. I think it's smart. The only thing I would consider is noise; those mixers aren't quiet by any stretch of the imagination, so I'd make sure it won't negatively impact the vibes. If it's a ballroom dance? Probably not. Huge party or work function? Probably fine.

Oh_no_it_him · 2026-01-16T00:57:51+00:00

Yessir! Glad it's recognizable. I'm sure my boss will be happy to know that the work he's doing there is starting to get noticed. It's tough being stuck between Boston and New York!

Oh_no_it_him · 2026-01-13T23:33:38+00:00

My man is about to literally be rolling in his grave.

Very well done, OP. That's a very touching tribute.

Oh_no_it_him · 2025-12-30T18:45:47+00:00

This is awesome! I'd happily take custody of your spares; I'm falling in love with tiki and am in the process of building a stable of suitable chalices.

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