Suffering Bastard

The storied hangover cure from 1940's Cairo. A Dark 'n Stormy when you're out of rum.

1oz London Dry Gin

1oz Bourbon

.5oz Lime Juice

.25oz Demerara Syrup

Two Dashes Angostura Bitters

Ginger Beer

Shake everything but the ginger beer with ice. Strain into a Collins glass with fresh ice. Top with ginger beer. Garnish with mint.

Planter's Punch

A fairly simple Tiki cocktail. Make it your own by playing with the juice, rum and bitters.

1oz Lime Juice

.75oz Demerara Syrup

.25 Allspice Dram

3oz Blended Aged Rum

2 Dashes Angostura Bitters

Combine all ingredients and shake with ice. Open pour into a Collins glass. Garnish with mint.

Bitter Daiquiri

 2oz Pineapple Rum

.25oz Campari

.5oz Lime Juice

.5oz Simple Syrup

Shake with ice and double strain into a coupe.

Jets to Brazil

The bastard child of a daiquiri and Jungle Bird. The addition of Aperol elevates it above the Bitter Daiquiri. 

1.5oz Pineapple Rum

.5oz Lime Juice

.5oz Demerara Syrup

.25oz Campari

.25oz Aperol

Shake with ice and double strain into a coupe.

Saturn

2oz London Dry Gin

.5oz Lemon Juice

.25oz Passion Fruit Syrup

.5oz Orgeat

.25oz Velvet Falernum

Shake ingredients together with a small amount of ice. Open pour into a rocks glass and fill with crushed ice. Garnish with a lime twist and cherry.

Lost Lake

2oz Jamaican Rum

.75oz Passion Fruit Syrup

.75oz Lime Juice

.5oz Pineapple Juice

.25oz Maraschino Liqueur

.25oz Campari

Shake ingredients with a small amount of ice. Open pour into a Tiki mug and fill with crushed ice. Garnish with the usual Tiki usual suspects.

Zombie

All the things the undead king of Tiki should be: booze forward, complex, sweet & juicy, bitter and cold. Did I mention booze forward? Limit two per customer.

1.5oz Gold Puerto Rican or Barbadian Rum

1.5oz Jamaican Rum

1oz Overproof (151) Rum

.5oz Velvet Falernum

.25oz Grapefruit Juice

.25oz Cinnamon Syrup

.75oz Lime Juice

1tsp Grenadine

1 Dash Angostura Bitters

2 Dashes Absinthe or Pernod

Shake all ingredients with a bit of ice. Open pour into a Zombie glass or Tiki mug. Fill with crushed ice. Garnish with mint.

Hurricane

A traditional New Orleans Hurricane is a fairly simple drink, and maybe my recipe is making things a little more complicated than they have to be. One might also call this a Tiki version of the Hurricane -taking a three ingredient cocktail and splitting it into six, plus two types of bitters. But you get a more interesting cocktails that's worth the extra effort.

2oz Dark Jamaican Rum

2oz Dark Rum -More Jamaican works, but if you've got other rums make use of them.

1oz Lemon Juice

1oz Lime Juice

1.5oz Passion Fruit Syrup

.5oz Grenadine

2 Dashes Angostura Bitters

2 Dashes Peychaud's Bitters

Combine ingredients and shake with a small amount of ice. Open pour into a Hurricane glass and fill with crushed ice. Garnish with an umbrella and any combination of cherries, lime, mint and orange slice.

Iron Ranger

From Erick Castro of Polite Provisions in San Diego.

2oz Bourbon

1oz Pineapple Juice

.75oz Lemon Juice

.25oz Velvet Falernum

.5oz Simple Syrup

2 Dashes Angostura Bitters

Combine all ingredients in a cocktail shaker. Add one large cube and shake, a lot. Pour into a hurricane glass and top with crushed ice. Garnish with freshly grated cinnamon, cinnamon stick and mint sprig.

Heaven Is A Place/This Is The Place

My bar is literally overflowing with rum right now, so I decided to make a Tiki cocktail with gin. Makes sense. 

Bitter, from the Allspice Dram and Angostura, takes center stage here. The sour, sweet & booze all play second fiddle. It sings. From Chicago's Lost Lake.

2oz London Dry Gin

1oz Lime Juice

.5oz Dry Curacao

.5oz Velvet Falernum

.5oz Honey Syrup

.25oz Allspice Dram

3 Dashes Angostura Bitters

Shake with ice and open pour into a Tiki mug, top with crushed ice. Garnish with mint, lime, etc.

Dr. Funk

There is no doubt that this is Tiki. There are so many flavors coming right at you, yet playing nice. Fantastic.

2.5oz Dark Jamaican Rum

.25oz Absinthe or Pernod

.5oz Lemon Juice 

.5oz Lime Juice

.25oz Grenadine

.5oz Simple Syrup

1oz Soda Water

Add everything except soda water into a shaker with ice. Shake. Stir in soda water. Open pour into a Tiki Mug or double old fashioned glass. Fill with crushed ice. Garnish with mint or pineapple fronds. Serve with straw.

Bitter Mai Tai

1.5oz Campari

.75oz Aged Jamaican Rum, Preferably Smith & Cross

.5oz Orange Curacao

.75oz Orgeat

1oz Lime Juice

Combine all ingredients in a cocktail shaker. Add ice and shake until chilled. Open pour into a large rocks glass and top with crushed ice. Garnish with mint.

When you can't decide between a Mai Tai and a Jungle Bird.

Lonely Island in the Middle of a Foggy Sea

From Chicago's Three Dots and a Dash

1.5oz Rhum Agricole Blanc

.5oz Cruzan Blackstrap Rum

.5oz Blended Lightly Aged Rum

1oz Pineapple Juice

.75oz Lime Juice

.75oz Demerara Syrup

.25oz Cold Brew Coffee or Kahlua

Shake all ingredients with ice and strain into a glass or Tiki mug with crushed ice. Garnish with pineapple fronds and coffee beans.

I didn't have a pineapple on hand so I garnished with some mint. It looks pretty, but the mint does NOT jive with the rest of the cocktail. However, the beans are a must; the coffee aroma adds a lot to the flavor of the drink.

Corn 'N Oil

1oz Plantation Dark Rum

1.5oz Falernum

.75oz Lime Juice

1 Dash Angostura Bitters

1oz Cruzan Black Strap Rum

Combine the dark rum, falernum and lime in a shaker tin with a small amount of ice. Shake until chilled and strain into an old fashioned glass. Add crushed ice, then float the black strap and bitters over the top of the drink. Stir to combine before drinking.

The strong molasses flavor from the black strap rum is bracing and unexpected. It makes for a unique, refreshing and damned good drink. Not the same with any other rum.

Mai Tai

Just like there isn't a single tequila for a margarita, feel free to experiment with rums in your mai tais. The king of tiki cocktails really shines when you use a blend of rums with different flavor profiles.

2oz Rum

.5oz Pierre Ferrand Dry Curaçao

.5oz Orgeat

.75oz Lime Juice

Shake with ice. Open pour into a glass. Top with cracked or crushed ice. Garnish with spent lime shell and mint.

Royal Hawaiian Mai Tai

This is the mai tai you get on vacation. Similar to the classic but with the addition of juice and a float of dark rum. 

1oz White or Gold Rum
.5oz Orgeat
.5oz Dry Curaçao

1.5oz Pineapple Juice

.75oz POG Juice

.25oz Lime Juice

1oz Dark Rum

Shake with a small amount of ice. Open pour into a glass. Fill with crushed ice. Top with the dark rum. Garnish with umbrella, cherry, pineapple and lime wedge.

Here I used Plantation Dark for the dark rum. Plantation Dark tastes great, but isn't all that dark. If you want more contrast, I'd suggest Gosling's Black Seal.

Painkiller

2oz Prusser's Rum

4oz Pineapple Juice

1oz Orange Juice

1oz Coconut Cream

Shake with ice and and open pour into a Tiki mug or glass. Top with crushed ice. Garnish with pineapple wedge and nutmeg -or just drink the thing. I probably should have at least included a straw. ¯\_(ツ)_/¯

Jungle Bird

1.5oz Dark Rum

.75oz Campari

.5oz Demerara Syrup

1.5oz Pineapple Juice

.5oz Lime Juice

Shake with ice and serve in an old fashioned glass with crushed ice. Garnish with a pineapple wedge or fronds if you have a pineapple lying around. An umbrella will also do the trick.

Dole's canned pineapple juice works great for cocktails, don't bother with fresh pineapple juice.

Queen's Park Swizzle

2oz Rum 

1oz Lime Juice 

.75oz Demerara Syrup 

1 Sugar Cube

8-10 Mint Leaves 

A few dashes Angostura and Peychauds Bitters 

Gently muddle lime juice, demerara syrup, sugar cube and mint leaves. Add crushed ice and rum. Swizzle until frosty then top with more ice and bitters. Garnish with a mint sprig and lime wheel.