Earlier this week I showed you my new Buddha mug. Today, as promised, I present the drink: The Happy Buddha. I made this drink in the Tiki Lounge on Thanksgiving Eve, after having tried it for the first time a week earlier at Tiki on 18th in DC. Mahalo to bartender Corey Casado for the inspiration, and Beachbum Berry for the recipe and suggestion to substitute Rye for Bourbon. This is one tasty Tiki drink, without rum! Full disclosure: I had two of them that eve. 






