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BG Reynolds will make your
even better.
Start with the drink
What are you making?
Nobody wakes up needing falernum. You want a Mai Tai. Start there, and we'll hand you the bottle list.
The cornerstone
Mai Tai
Orgeat, Rich Demerara, two good rums, fresh lime.
Get the spec
Approach with respect
Zombie
Cinnamon, Falernum, grapefruit, and three rums.
Get the spec
Beyond the island
Old Fashioned
Rich Demerara, bitters, your best whiskey.
Get the spec
For a crowd
Party Punch
Any recipe you love. The calculator scales it and writes the shopping list.
Plan the batch
Spirit optional
No-Proof Night
Passion Fruit over soda, Hibiscus Grenadine with ginger beer.
Shop the syrups
Bundled & a tenth off
Start with a bundle
The bottles that go together, boxed together – ten percent off the sum of the parts.
Tools of the trade: the bar's instruments, free to play.
Ask and receive
The Syrup Oracle
Consult the Oracle for a prophecy: a real, shakeable drink built on a time-tested formula.
Consult the Oracle
For a crowd
Batch Calculator
Guests inbound? Scale any recipe to a punch bowl, shopping list included.
Batch it up
The soundtrack
Sounds of the Lagoon
Exotica to shake to: the bar's own playlist. Press play, start mixing.
Press play
The proprietor · Portland, Oregon
There is a Reynolds behind the reef
I've been chasing tiki since 2001 – first as a kid posting on Tiki Central and touring the last of the old Polynesian palaces, then writing it all up at TraderTiki.com, and eventually standing behind the stick myself. I started making syrups in 2009 for the simplest reason there is: the ones on the shelf were garbage – built to punch through burnt coffee, not to sit next to good rum.
BG Reynolds grew out of that stubbornness. These days the syrups pour at Hale Pele, my bar in Portland, and out at Trader Sam's and Club 33 in the Disney parks – but the standard hasn't moved an inch: real ingredients, small batches, and recipes that respect the classics enough to get the ounces right. Make something good. That's the whole job.
BG Reynolds grew out of that stubbornness. These days the syrups pour at Hale Pele, my bar in Portland, and out at Trader Sam's and Club 33 in the Disney parks – but the standard hasn't moved an inch: real ingredients, small batches, and recipes that respect the classics enough to get the ounces right. Make something good. That's the whole job.
– Blair Reynolds, keeper of the kettle
In syrupo veritas
bgreynolds.com
