This is a repost of the original podcast episode which was released February 7, 2012.

After a recent trip to a local casino, Starshine and Sunshine are back in the lounge to tell of their travels.  This is mostly to lampoon the worst psychic experience we have ever had.  Sylvia Brown attempted to put on a "show" or "reading" but really just ended up leaving us with a heated desire to run back into the casino and find the nearest mai tai.  And we did just that.  That disappointment led us to finding our own tiki bar psychic Campari Kraken, who makes his first appearance on this episode answering listener questions.  But we couldn't be in the mood for predicting the future without a cocktail.  Since Starshine wasn't here when we first tried the Puka Shell, we brought it back for a another taste.  Just pronouncing Okolehao, the key ingredient in this drink proves that Sunshine still has a lot to learn about the Hawaiian culture.  Sunshine was hearing he islands call so our music this week is all Danny Stewart and the Islanders.  Good ukelele to drink by.  And to prove we are somewhat cultured there is a little bit of island inspired art via the old fashioned X ray machine.  The art of Bert Meyers is not only beautiful, but shows us the creatures of the deep and long long ago in a totally new light.  Listener mail includes some tips and tricks for easy party planning and how to choose the party to go to.  Before we called it a week it was another update for Tiki Caliente 4.  This event is something not to miss.  Not only will you have a chance to join our ZTL room party but the entire weekend is filled with great musical acts like Martini Kings, Hula Girls, Smokin Menehunes, Sand Devils and The Deadbeat Daddies.  Rooms and tickets are on sale now and are going fast.  Book NOW and be sure to grab one of the limited edition event mugs when you check out. Puka Shell

4 ounces white grapefruit juice

2.5 ounces Okolehao (Hawaiian ti plant liquor)

1/4 to 1/2 ounce cinnamon infused syrup*

Shake very well with ice and pour into highball filled with crushed ice.  Garnish with grapefruit layed over top of drink.  *Cinnamon Syrup: simmer 1 cup water with 1 cup sugar and 2 cinnamon sticks for 5 minutes.  Turn off heat cover, and cool for 30 minutes and store in a glass bottle.  Keep in fridge for use in cocktails, coffee, on ice cream etc.