tiki
Credit: Jeff “Beachbum” Berry
1 oz Rhum Clément VSOP Martinique Rum
1 oz Appleton Estate Signature Blend Jamaican Rum
1/2 ounce Pierre Ferrand Curaçao
1/2 ounce orgeat
1/4 oz 2:1 demerara syrup
1 oz lime juice
spent lime shell
mint garnish
Shake and strain over crushed or pebble ice. Garnish with spent lime shell and mint.
Fantastic—definitely needs the ice for some dilution. Jeff “Beachbum” Berry is the authority on tiki drinks!
Credit: Cocktail Chemistry, citing Brandon Bramhall, Attaboy Nashville
1 1/2 oz Appleton Estate Signature Blend Rum
1/2 oz Tempus Fugit Creme de Banane
1/2 oz Mr Black Cold Brew Coffee Liqueur
1 1/2 oz pineapple juice
3/4 oz Coco López
1/2 oz orange juice
1/4 oz lime juice
nutmeg garnish
Shake and strain over crushed ice. Grate nutmeg over the top.
Another great tiki drink. It reminds me of the Mr. Bali Hai as coffee is the dominant flavor to me, then coconut. I didn’t get much banana, but I might try it next time with Giffard Banane du Bresil.
Credit: Shannon Mustipher, Tiki
2 oz Bulleit Rye Whiskey
1/2 Giffard Banana Liqueur
1 oz pineapple juice
3/4 oz lemon juice
1/4 oz cinnamon syrup
4 dashes Angostura Bitters
6 Dashes Peychaud’s Bitters
orange twist, pineapple leaf garnish
Shake and strain over crushed ice.
An interesting take on tiki with the rye! Not as sweet, but the banana comes through.
2 oz Siesta Key Spiced Rum
1 oz heavy cream
1 oz Coco López
1/2 oz lime juice
1/2 cup frozen pineapple chunks
4 ice cubes
Luxardo cherry garnish
Blend everything in a blender. Garnish with a cherry.
The first time I made a piña colada, it was way to watery. Then I got the great idea from Serious Eats to freeze the ingredients! Frozen pineapple to the rescue! I’ve since also frozen heavy cream in 1/2 oz cubes. Use Coco López without question. Also, I switched from coconut to spiced rum as it’s more balanced and interesting. I didn’t have much of my homemade spiced rum left, so I bought Siesta Key—a worthy choice.
Credit: Brad Thomas Parsons, Amaro
1 1/2 oz blackstrap rum
1 1/2 oz pineapple juice
3/4 oz Campari
1/2 oz lime juice
1/2 oz 2:1 demerara syrup
Shake and strain over ice.
Fun to have Campari in a tiki drink! I tried this drink with 2 different rums: Gosling’s Black Seal Rum and Cruzan Black Strap Rum. The Gosling’s Rum led to a more pineapple-forward drink. The Cruzan was much more assertively molasses.
My husband preferred the Cruzan version. As much as I love pineapple, I tend to agree!
Credit: Erick Castro, Polite Provisions
1 1/2 oz Green Chartreuse
3/4 oz cream of coconut
1/2 oz lime juice
3 chunks frozen pineapple
1/2 cup ice
mint garnish
Blend everything and garnish with mint.
Once again, Green Chartreuse in a tiki drink is bright and refreshing! The only catch—it was tough getting any coconut. I’m not sure if it’s the coconut cream itself, or lack of coconut rum, but I’d like to find a way to make the coconut shine through a bit.
Through generosity and lucky circumstances, I came into possession of a KitchenAid blender with a motor that means business. We still love our workhorse NutriBullet, but the KitchenAid nails the perfect texture for a frozen blended drink! There’s a blended drink setting with a cute tiki glass icon—it both crushes ice and aerates the drink.
Lesson learned: for blended drinks, use frozen pineapple instead of pineapple juice for a less diluted drink.
Credit: Marcovaldo Dionysos
1 1/4 oz Green Chartreuse
1 oz pineapple juice
3/4 oz lime juice
1/2 oz John D. Taylor’s Velvet Falernum
mint and nutmeg garnish
Add ingredients to a collins glass and fill with crushed ice. Swizzle with a lélé or bar spoon until the outside of the glass frosts. Add more crushed ice, so there’s a layer of ice topping the drink. Serve with a straw. Garnish with a mint sprig and fresh nutmeg.
Oops, I forgot the garnish! Even so, wow, good ice work just makes this drink so awesome. I crushed the heck out of smaller ice cubes with a wooden mallet and my Lewis bag, and while I’m waiting for my lélê from Cocktail Kingdom, the bar spoon worked fine for swizzling, and it’s so fun seeing the glass frost up. The key is adding that top layer of crushed ice—it looks beautiful with so much ice packing the glass.
Moving on to the taste—herbal and tart—this would be a great drink for summer, but is perfectly fantastic before dinner in November.
…and didn’t note until after drinking this that Green Chartreuse is 55% ABV. So, be careful with this one!
Credit: Shannon Mustipher, Tiki, citing Nathan Hazard
1 1/2 oz blended aged rum (I used Appleton Estate Extra 12)
1/4 oz Mr Black Cold Brew Coffee Liqueur
1/4 oz Giffard Banane du Bresil
1 1/2 oz pineapple juice
3/4 oz lemon juice
1/2 oz macadamia orgeat
dash of Angostura Bitters
Luxardo cherry garnish
Shake and strain over crushed ice.
Alas, I wanted this drink to be sweeter. I also couldn’t really taste the banana or the orgeat. My husband liked it though…he said he liked “its darkness.” Oh well, back to Mr. Bali Hais for me!
Credit: Martin Cate, Smuggler’s Cove
1 oz lemon juice
1 1/2 oz cream of coconut
1 oz Rothman & Winter Apricot Liqueur
1 oz Gosling’s Black Seal Rum
1 oz Appleton Estate Signature Blend Rum
lemon wedge with a cocktail umbrella, gently turned up
Shake and strain over crushed or pebble ice.
Wow, I could have had half of this. I did, and gave the other half to my husband after he had his, and somehow he’s able to do the dishes right now. The apricot and coconut are lovely together. This drinks sends you to worry-free shores!
Credit: Leandro DiMonriva, The Educated Barfly
1 1/2 oz dark Jamaican rum
1 oz white rum
3/4 oz Mr Black Cold Brew Coffee Liqueur
1 1/2 oz pineapple juice
1 oz lemon juice
1/2 oz 2:1 demerara syrup
Shake and strain over crushed or pebble ice.
OMG. Sooooo good. Doesn’t taste strong at all! I used Patron XO Cafe for the coffee liqueur, but want to try it with Mr. Black’s. I also did a Luxardo cherry garnish since I don’t own a traditional Mr. Bali Hai mug, which has a skull cap. :-)
The first time I made this drink I used Patron XO Cafe. This time I used Mr Black and it makes a difference. You can taste the coffee note much better, which somehow works perfectly with the rum and pineapple.
Credit: Leandro DiMonriva, The Educated Barfly
3/4 oz white rum (white or flavored)
3/4 oz vodka or gin (flavored)
1/2 oz Drillaud Blue Curaçao
1 1/2 oz pineapple juice
1/2 oz lemon juice
1/2 oz lime cordial
1 tsp 2:1 demerara syrup
5 drops saline solution
Luxardo cherry garnish, or pineapple wedge
Shake and strain over crushed or pebble ice.
Definitely one of those “I can’t believe I’m drinking this at home” drinks…so good! Good spirit flavors here are coconut and pineapple. Not to be confused with a Blue Hawaiian, which has coconut cream.
Credit: Martin Cate, Smuggler’s Cove
1 1/2 oz gin
1/2 oz lemon juice
1/2 oz passion fruit syrup
1/4 oz orgeat
1/4 oz John D. Taylor’s Velvet Falernum
lemon and Luxardo cherry garnish
Shake and strain over crushed or pebble ice. Form lemon peel into a circle and place a cherry in the center on a toothpick, to represent the ringed planet.
Wow. This might have been my first cocktail that made me appreciate the magic of many ingredients working together to create something awesome. Homemade passion fruit syrup makes a difference, I think.
★ Original Cocktail ★
3 oz POG (2 parts passion fruit juice, 1 part orange juice, 2 parts guava juice)
1 oz pineapple juice
1/2 oz fresh lime juice
1/2 oz lime cordial
1 oz coconut rum
Mix it all up and serve over ice.
I came up with this as a variation on the Leilani volcano cocktail. Easy to make a pitcher of this!
