Jason Alexander is the co-owner of Tacoma Cabana in downtown Tacoma. He previously served in the U.S. Marine Corps, turned wrenches fixing cars, and worked as a contractor. Today you'll find him slinging the best craft tiki drinks in town. With an emphasis on made-from-scratch everything - juices, mixers, and elixirs - he reinvents historical drinks for the modern bar. His drinks aren't as fast as the cheap vodka sodas most are used to - but with an average of eight ingredients perfectly balanced down to the drop, they are totally worth it. We caught up with him while he was building more shelves to hold his ever expanding rum collection.

On becoming a bartender: I got sick of being wet, cold, tired and miserable all the time. I'd been working outside basically since I was 18. Robyn (wife) decided to open her own coffee shop and I said put in a bar and I'll learn to be a bartender. I didn't know what the hell I was doing. Trial by fire. Now we own a tiki bar.

Best part of the tiki bar: I love collecting rum. I like learning about it and reading about it. Traditional tiki drinks are not simple. It's a challenge. It's like building a school versus building a garage. Much more complex, much more interesting. I'm sure I could pour vodka sodas all day long but then I'm just pouring liquid. I would rather build the school. With tiki drinks I create and build and its a lot more satisfying to use eight bottles than one in making a drink.

On rum: I'd like a couple of hundred bottles. That's a lot of rum to taste and learn about. And to make into delicious cocktails.

First time tiki customer: Everybody needs a proper daiquiri and a proper Mai Tai, that's always where I recommend people start. And then finish with a zombie. Always a zombie.

Favorite item on the menu: Hale Pele Fire Ribs. Ribs are always good. And the 1944 Mai Tai.

Ed. Note: Tacoma Cabana is one of the bars featured in our summer drinks story.