About Seattleomatic

I’m Ricky Agustin, and I write Seattleomatic. I’m a Bartender living and working in Seattle, WA. I love coffee, beverage alcohol, technology, public radio, indie rock and film in no particular order. I keep this blog as a way to force myself to record the myriad of things I’m learning and have yet to learn about bartending and hospitality before I inevitably forget. Have a seat wherever you’d like. I’m glad to have you along for the ride.



5 responses to “About Seattleomatic

  1. I love your site. Keep it up !

  2. doug compton

    Ricky, you’re awesome brother! I love this blog and glad I found you. If you ever get to SODO, come see me:


    Be great to meet you in person!!


  3. Sven


    I like your video about “Ricky Ricky” (http://www.youtube.com/watch?v=jLXxNfYzEtc). One question about it:

    Which coconut rum do you use for your coconut syrup?

    Best regards

    • Ricky Agustin

      Hi Sven,

      Thanks for watching my video! Malibu or Admiral Nelson’s Coconut Rum will work. Here is a revised recipe that makes a fine coconut syrup:

      14 oz Coconut Milk
      14 oz 1.5:1 Simple Syrup
      4 oz Coconut Rum
      1 oz B.J. Reynolds’ Passionfruit Syrup

      This revised recipe is what we use in my bars. It has real coconut in it, and just a touch of the sunscreen-esque flavor that people have come to expect in coconut drinks. The passionfruit syrup adds a fresh tropical aroma and flavor that most people won’t interpret as passionfruit but rounds out the sweetness.

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