Alcoholic Tiki Drink Recipes

---

Ingredients:

• 2 oz aged rum
• 3/4 oz lime juice
• 1/2 oz orange curaçao
• 1/2 oz orgeat syrup
• 1/4 oz simple syrup
• Crushed ice
• Mint sprig, lime wheel, or Dendrobium orchid for garnish

Instructions:

1. Fill a shaker with all the ingredients and shake well.
2. Pour into a glass filled with crushed ice.
3. Garnish with a mint sprig or lime wheel and an orchid.

Ingredients:

• 1 1/2 oz Jamaican rum
• 1 1/2 oz Puerto Rican gold rum
• 1 oz 151-proof demerara rum
• 3/4 oz lime juice, freshly squeezed
• 1/2 oz grapefruit juice (or Don's Mix)  - see in quick facts below
• 1/2 oz cinnamon syrup (or Don's Mix) - see in quick facts below
• 1/2 oz falernum
• Dash of Angostura bitters
• Dash of grenadine
• 4 dases Pernod
• Crushed ice
• Cinnamon sticks, pineapple crescents, pineapple leaves, grapefruit peel, and orchids for garnish.

Instructions:

1. Combine all ingredients in a shaker and shake well.
2. Pour into a tall glass filled with crushed ice.
3. Garnish with cinnamon sticks, pineapple crescents, pineapple leaves, grapefruit peel, and orchids.
4. Fill empty lime hull with 151-proof rum. Ignite before serving.

Ingredients:

• 2 oz white rum
• 1 oz coconut cream
• 1 oz heavy cream
• 6 oz fresh pineapple juice
• 1/2 cup crushed ice
• Pineapple slice and maraschino cherry for garnish

Instructions:

1. Blend all ingredients until smooth.
2. Pour into a chilled glass.
3. Garnish with a pineapple slice and a maraschino cherry.

Ingredients:

• 6 oz light rum
• 1 oz brandy
• 2 oz orange juice
• 2 oz lemon juice
• 1 oz orgeat syrup
• Crushed ice
• Orange and lime slices and cherries for garnish

Instructions:

1. Combine all ingredients in a large bowl.
2. Fill with crushed ice.
3. Garnish with orange and lime slices and cherries.
4. Serve with long straws for sharing.
5. Add the overproof rum to the small bowl in the middle. If you don’t have a specific place for this, you can also use an inverted lime rind. With the utmost caution, light the overproof rum with a lighter (using a long handled lighter is safest).

Ingredients:

• 1 oz light rum
• 1 oz blue curaçao
• 2 oz pineapple juice
• 1 oz cream of coconut
• Crushed ice
• Pineapple wedge and cherry for garnish

Instructions:

1. Blend all ingredients until smooth.
2. Pour into a hurricane glass.
3. Garnish with a pineapple wedge and a cherry.

Ingredients:

• 2 oz Pusser's Rum
• 4 oz pineapple juice
• 1 oz orange juice
• 1 oz cream of coconut
• Crushed ice
• Nutmeg and pineapple wedge for garnish

Instructions:

1. Shake all ingredients together with ice.
2. Strain into a glass filled with crushed ice.
3. Garnish with a sprinkle of nutmeg and a pineapple wedge.

Ingredients:

• 1 oz light rum
• 1 oz dark rum
• 1 oz Demerara rum
• 3/4 oz lime juice
• 3/4 oz grapefruit juice
• 3/4 oz honey syrup
• Crushed ice
• Lime wheel for garnish

Instructions:

1. Shake all ingredients with ice.
2. Pour into a glass filled with crushed ice.
3. Garnish with a lime wheel.

Ingredients:

• 2 oz light rum
• 2 oz dark rum
• 1 oz passion fruit syrup
• 1 oz lime juice
• 1 oz orange juice
• 1/2 oz simple syrup
• Dash of grenadine
• Crushed ice
• Orange slice and cherry for garnish

Instructions:

1. Shake all ingredients together with ice.
2. Strain into a hurricane glass filled with crushed ice.
3. Garnish with an orange slice and a cherry.

Ingredients:

• 1 1/2 oz dark rum
• 1 oz coconut cream
• 1 oz pineapple juice
• 1 oz orange juice
• Dash of bitters
• Crushed ice
• Pineapple wedge and mint sprig for garnish

Instructions:

1. Shake all ingredients with ice.
2. Strain into a tiki mug filled with crushed ice.
3. Garnish with a pineapple wedge and a mint sprig.

Ingredients:

• 1 1/2 oz light rum
• 1/2 oz gin
• 1/2 oz brandy
• 2 oz orange juice
• 1 oz lemon juice
• 1/2 oz orgeat syrup
• Crushed ice
• Lemon wheel and mint sprig for garnish

Instructions:

1. Shake all ingredients with ice.
2. Strain into a glass filled with crushed ice.
3. Garnish with a lemon wheel and a mint sprig.

Ingredients:

• 1 1/2 oz dark rum
• 3/4 oz Campari
• 1 1/2 oz pineapple juice
• 1/2 oz lime juice
• 1/2 oz simple syrup
• Crushed ice
• Pineapple leaf and cherry for garnish

Instructions:

1. Shake all ingredients with ice.
2. Strain into a glass filled with crushed ice.
3. Garnish with a pineapple leaf and a cherry.

Ingredients:

• 1 1/2 oz aged rum
• 3/4 oz gold rum
• 1/2 oz falernum
• 3/4 oz lime juice
• 1/2 oz orange juice
• 1/2 oz gardenia mix (butter, honey, cinnamon, allspice, vanilla)
• Crushed ice
• Pineapple wedge for garnish

Instructions:

1. Shake all ingredients with ice.
2. Strain into a glass filled with crushed ice.
3. Garnish with a pineapple wedge.

Ingredients:

• 1 1/2 oz aged rum
• 1/2 oz honey syrup
• 1/4 oz falernum
• 1/4 oz allspice dram
• 1/2 oz lime juice
• 1/2 oz orange juice
• 1 dash Angostura bitters
• Crushed ice
• Three cherries and a pineapple leaf for garnish

Instructions:

1. Shake all ingredients with ice.
2. Strain into a glass filled with crushed ice.
3. Garnish with three cherries and a pineapple leaf.

Ingredients:

• 1 oz light rum
• 1 oz dark rum
• 1/2 oz banana liqueur
• 1/2 oz blackberry liqueur
• 1 oz orange juice
• 1 oz pineapple juice
• Dash of grenadine
• Crushed ice
• Orange slice and cherry for garnish

Instructions:

1. Shake all ingredients with ice.
2. Strain into a glass filled with crushed ice.
3. Garnish with an orange slice and a cherry.

Ingredients:

• 1 1/4 oz gin
• 1/2 oz lemon juice
• 1/2 oz passion fruit syrup
• 1/4 oz orgeat syrup
• 1/4 oz falernum
• Crushed ice
• Lemon wheel for garnish

Instructions:

1. Shake all ingredients with ice.
2. Strain into a glass filled with crushed ice.
3. Garnish with a lemon wheel.

Ingredients:

• 1 oz light rum
• 1 oz dark rum
• 1/2 oz overproof rum
• 1 oz lime juice
• 1 oz orange juice
• 1/2 oz falernum
• 1/2 oz passion fruit syrup
• Dash of Angostura bitters
• Crushed ice
• Mint sprig for garnish

Instructions:

1. Shake all ingredients with ice.
2. Strain into a glass filled with crushed ice.
3. Garnish with a mint sprig.

Ingredients:

• 1 oz dark rum
• 1 oz light rum
• 1/2 oz overproof rum
• 1 oz lime juice
• 1 oz passion fruit juice
• 1/2 oz honey syrup
• 1/2 oz falernum
• Crushed ice
• Pineapple wedge and mint sprig for garnish

Instructions:

1. Shake all ingredients with ice.
2. Strain into a glass filled with crushed ice.
3. Garnish with a pineapple wedge and a mint sprig.

Ingredients:

• 1 oz bourbon
• 1 oz gin
• 1/2 oz lime juice
• 1/2 oz simple syrup
• 2 dashes Angostura bitters
• Ginger beer
• Crushed ice
• Lime wheel and mint sprig for garnish

Instructions:

1. Shake all ingredients except ginger beer with ice.
2. Strain into a glass filled with crushed ice.
3. Top with ginger beer.
4. Garnish with a lime wheel and a mint sprig.

Ingredients:

• 1 oz dark rum
• 3/4 oz light rum
• 3/4 oz 151-proof rum
• 1/2 oz fresh lime juice
• 1/2 oz grapefruit juice
• 1/2 oz cinnamon syrup
• 1/2 oz falernum
• 1 dash Angostura bitters
• 6 drops Pernod (or other anise-flavored liqueur)
• Crushed ice
• Mint sprig for garnish

Instructions:

1. Combine Ingredients: In a blender, combine the dark rum, light rum, 151-proof rum, lime juice, grapefruit juice, cinnamon syrup, falernum, Angostura bitters, and Pernod.
2. Blend: Add 1 cup of crushed ice to the blender and blend for about 5 seconds until the mixture is frothy.
3. Pour: Pour the blended mixture into a tiki mug or a large glass filled with crushed ice.
4. Garnish: Garnish with a mint sprig.

Ingredients:

• 2 oz dark rum
• 3/4 oz fresh lime juice
• 1 oz simple syrup
• 1/2 oz grenadine
• 3 dashes Angostura bitters
• 2 oz orange juice
• 2 oz pineapple juice
• Crushed ice
• Orange slice and cherry for garnish

Instructions:

1. Combine Ingredients: In a shaker, combine the dark rum, lime juice, simple syrup, grenadine, Angostura bitters, orange juice, and pineapple juice.
2. Shake Well: Fill the shaker with ice and shake well until chilled.
3. Fill the Glass: Fill a tall glass or a tiki mug with crushed ice.
4. Strain and Serve: Strain the mixture into the glass over the crushed ice.
5. Garnish: Garnish with an orange slice and a cherry.

Ingredients:

• 1 1/2 oz 151-proof rum (such as Lemon Hart 151 or Hamilton 151)
• 3/4 oz lime juice
• 1/2 oz simple syrup
• 1/4 oz falernum
• 3 dashes Angostura bitters
• Crushed ice
• Mint sprig for garnish

Instructions:

1. Fill the Glass: Fill a tall glass or a tiki mug with crushed ice.
2. Add Ingredients: Pour the 151-proof rum, lime juice, simple syrup, falernum, and Angostura bitters over the ice.
3. Swizzle: Use a swizzle stick or a long spoon to mix the ingredients by placing it between your hands and rapidly rubbing them back and forth. This technique chills and dilutes the drink while mixing it thoroughly.
4. Top with Ice: Add more crushed ice to the top of the glass.
5. Garnish: Garnish with a sprig of mint for a fresh aroma.

Ingredients:

• 1 1/2 oz gin
• 1/2 oz cherry Heering
• 1/4 oz Cointreau
• 1/4 oz Bénédictine
• 4 oz pineapple juice
• 1/2 oz lime juice
• 1/3 oz grenadine
• 1 dash Angostura bitters
• Ice cubes
• Pineapple slice and maraschino cherry for garnish

Instructions:

1. Combine Ingredients: In a shaker, combine the gin, cherry Heering, Cointreau, Bénédictine, pineapple juice, lime juice, grenadine, and Angostura bitters.
2. Shake Well: Fill the shaker with ice cubes and shake vigorously until well chilled.
3. Strain and Serve: Strain the mixture into a tall glass or hurricane glass filled with ice cubes.
4. Garnish: Garnish with a pineapple slice and a maraschino cherry.

Ingredients:

• 1 oz light rum
• 1 oz dark rum
• 1 oz overproof rum
• 1 oz fresh lime juice
• 1 oz fresh orange juice
• 1 oz passion fruit syrup
• 1/2 oz falernum
• 1/2 oz simple syrup
• 2 dashes Angostura bitters
• 2 dashes Peychaud’s bitters
• Crushed ice
• Mint sprig and lime wheel for garnish

Instructions:

1. Combine Ingredients: In a shaker, combine the light rum, dark rum, overproof rum, lime juice, orange juice, passion fruit syrup, falernum, simple syrup, Angostura bitters, and Peychaud’s bitters.
2. Shake Well: Fill the shaker with ice and shake vigorously until well chilled.
3. Fill the Glass: Fill a large tiki mug or barrel mug with crushed ice.
4. Strain and Serve: Strain the mixture into the glass over the crushed ice.
5. Garnish: Garnish with a mint sprig and a lime wheel.

Ingredients:

• 2 oz white rum
• 1 oz fresh lime juice
• 3/4 oz simple syrup
• Ice cubes
• Lime wheel or twist for garnish

Instructions:

1. Combine Ingredients: In a shaker, combine the white rum, fresh lime juice, and simple syrup.
2. Shake Well: Fill the shaker with ice and shake vigorously until well chilled.
3. Strain and Serve: Strain the mixture into a chilled coupe or martini glass.
4. Garnish: Garnish with a lime wheel or a lime twist.

The classic Mai Tai is one of the most beautifully simple, yet complex-tasting tiki cocktails.

Sadly, like many a classic cocktail, the Mai Tai has been re-invented over the decades as a cheap, fruity punch that bears little resemblance to the original.

A real Mai Tai is not red or bright orange. It’s not served in a hurricane glass, nor is made with pineapple juice or orange juice. Repeat: no orange juice. Does it taste like Hawaiian Punch? Not an actual Mai Tai. Maybe a fun, fruity, tropical drink, but not the true classic rum drink.

A Mai Tai is a classic tiki cocktail, meaning that it originated during the tiki bar hey-day of the ‘40s-’60s in the United States. Tiki classics are the best known, most enduring drinks to have come from that era. 

The Mai Tai was invented by Victor J. Bergeron, better known as Trader Vic. Trader Vic started his bar and restaurant of the same name in 1934, serving tropical-inspired food and drink. In 1944, Vic whipped up the first Mai Tai while behind the bar.

The story goes that Trader Vic created the drink for two of his friends who were visiting from Tahiti. The wife took a sip and then said “Maita’i Roe A’e!” which translates roughly to “The best!” The name Mai Tai stuck since it perfectly summed up this beautifully simple concoction.

The Zombie is a classic drink by the legendary bartender and restaurateur Donn Beach. It's one of many popular cocktails created and served at the lively Hollywood bar, Don the Beachcomber, which opened in 1933 and was responsible for kicking off what became popularly known as the Tiki-style type of drink.

The Zombie is a behemoth of a cocktail that features three different rums - Jamaican, Puerto Rican and 151-proof—along with fresh lime juice, falernum, grenadine, a few drops of absinthe and Don's mix, a cinnamon-flavored simple syrup mixed with fresh grapefruit juice. It's emblematic of the type of cocktails served at Beach's bar—strong and complex with many ingredients and multiple rums. The Zombie fits perfectly within Donn's philosophy, "If you can't get to paradise, I'll bring it to you."

Bartenders and authors regularly tweak the Zombie, so published recipes can vary. Even Beach changed his recipes over the years, and another legend of Tiki-style cocktails, Trader Vics, also served a version on his restaurant menus.

The recipe above comes from Tiki historian, bar owner and author Jeff "Beachbum" Berry and stays true to the 1930s original. Just note that Beach allegedly limited his customers to two Zombies because of their strength. Any more, he said, could make you "like the walking dead."

The most well-known origin story of the cocktail's name suggests that Donn Beach created the Zombie in an attempt to cure the hangover of one of his regulars. When Beach later asked how his cure had worked, the customer allegedly said it made him feel like a 'zombie.'

*noted above in the recipe is Don's Mix, which takes place of the grapefruit juice and cinnamon.

Don's Mix:

Bring 3 crushed cinnamon sticks, 1 cup sugar and 1 cup water to a boil, stirring until the sugar is completely dissolved. Simmer for two minutes, then remove from the heat and let sit for at least two hours before straining into a clean glass bottle.

To finish the mix, add 1 part of the syrup to 2 parts fresh grapefruit juice. Cover and keep refrigerated for up to two weeks.

A twist on the Pina Colada, the Painkiller is a rich and fruity cocktail that stays true to its name: It will cure what ails you. Made with dark rum, pineapple juice, orange juice and cream of coconut, the drink was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands, where the confluence of warm temperatures and vacation vibes necessitated cold, refreshing libations. And where, with no dock, dollars were bound to get wet as patrons swam ashore.

The Painkiller is typically made with Pusser’s Rum, a recreation of the British Royal Navy rum that was issued to sailors until 1970. Pusser’s pays homage to that rum and is made in the same style, blended on the BVI island of Tortula to the same proportions as the original.

In the 1980s, the Painkiller was trademarked by Pusser’s in an enterprising feat of marketing. Sure, the Painkiller can be made with any rum if you’re making it at home, but if the Painkiller appears on menus, it should include Pusser’s. The rich blend of rums pairs with the juices and coconut cream to bring the tropics right into your glass. Dust a little fresh nutmeg on top for additional aromatics and spice.

The primary difference between a Painkiller and a Piña Colada is the base spirit. Piña Coladas most often use a light rum, while the traditional Pusser's used in the Painkiller is a dark rum. This change creates a baking spice-like depth to the drink, which is accentuated by its fresh nutmeg garnish.

Beyond this change in rum style, the Painkiller includes two to three times the amount of pineapple juice, and also includes fresh orange juice, which the Piña Colada omits.

Pusser's owns the trademark on the Painkiller, so one could argue that unlike the spirit flexibility of some other cocktails, using the brand in this drink is a legal requirement.

However, using the correct rum is needed to create a number of the core components of the drink. Pusser's Blue Label is a dark brown rum made from a blend of five rums distilled in Guyana and Trinidad, and tends to offer notes of nutmeg, cloves, tobacco, caramel, and leather. This flavor profile is needed to balance the tropical juices used in this cocktail and to create the spice and depth of a proper Painkiller.

Don the Beachcomber was such a popular spot that it attracted patrons far and wide, many coming again and again to enjoy the delicious cocktails. Thus, Don spawned many competitors wishing to emulate his style, his drinks and his success. Rival and competing bar owners would anonymously take a seat at his bar to watch his bartenders make cocktails in an attempt to reverse engineer his concoctions, postulating that if they could duplicate what he was doing then Don’s customers would patronize their business as well.   So how did Don combat this? He employed the use of secret recipes and secret ingredients. First and foremost, the drink recipes were never shared outside of the restaurant. Secondly, the ingredients the bartenders employed were secretly mixed by Don himself. For example, a drink recipe might call for 1oz of “Don’s Mix” (a secret blend of cinnamon syrup and grapefruit juice), or 3/4oz of “Don’s Spices” (a unique combination of allspice, cloves, vanilla extract and simple syrup). Thirdly, when Don really wanted to keep his ingredients and techniques secret, he started having his bartenders mix their cocktails behind a wall. The completed cocktails would then be pushed through a small “trap door” from behind this wall to the servers who would then walk them out to the customer. Lastly, in some instances, Don would assign specific tasks to specific people. For instance, Bartender A might be responsible for juicing the drinks, Bartender B might responsible for measuring the spirits and Bartender C might be responsible for presentation and garnishing, ensuring that not one person knew every component of the cocktail they were making.   Employing all of these techniques, even if a potential competitor tried to steal one of Don’s bartenders with the lure of more lucrative pay, that bartender couldn’t take Don’s drinks with him! And in keeping with tradition, we too use the infamous ‘Don’s Mix’ and ‘Gardenia Mix’ and give our bartenders bottles labeled only by color to maintain the mystery.

Tiki drinks are known for their exotic and tropical ingredients, which contribute to their complex flavors and appealing presentations. 

Rum

• Light Rum: Used for its clean, subtle flavor; common in many tiki drinks.
• Dark Rum: Adds depth and richness with notes of molasses and caramel.
• Overproof Rum: High-proof rum, often used in small quantities to add potency and depth.
• Aged Rum: Offers complex flavors from aging in barrels.

Other Spirits

• Gin: Occasionally used in tiki drinks, often for its botanical flavors.
• Brandy: Can be used for a richer, fruitier profile in some tiki cocktails.

Orgeat Syrup

• Description: Almond-based syrup with a sweet and nutty flavor.
• Usage: Essential in classic tiki drinks like the Mai Tai.

Falernum

• Description: A spiced syrup with flavors of ginger, lime, and clove.
• Usage: Adds a spicy, sweet element to tiki cocktails.

Grenadine

• Description: A sweet, red syrup made from pomegranate juice.
• Usage: Adds sweetness and a vibrant color to drinks.

Curacao (Orange Liqueur)

• Description: A liqueur with a sweet, orange flavor.
• Usage: Common in tiki drinks for its citrusy notes.

Triple Sec

• Description: A type of orange liqueur with a lighter flavor compared to Curacao.
• Usage: Used in various tiki cocktails to add citrus sweetness.

Pineapple Juice

• Description: A key ingredient in many tiki drinks, providing a sweet and tropical flavor.
• Usage: Used as a base for many tiki cocktails.

Lime Juice

• Description: Adds tartness and balance to cocktails.
• Usage: Commonly used in tiki drinks for its acidity and freshness.

Orange Juice

• Description: Adds sweetness and citrus flavor.
• Usage: Often used in combination with other fruit juices.

Passion Fruit Juice

• Description: Provides a tangy, tropical flavor.
• Usage: Enhances the exotic taste of tiki drinks.

Grenadine

• Description: Provides sweetness and a rich red color.
• Usage: Used to balance flavors and add visual appeal.

Coconut Cream

• Description: Adds a rich, creamy coconut flavor.
• Usage: Essential in drinks like the Pina Colada.

Simple Syrup

• Description: A basic sweetener made from sugar and water.
• Usage: Used to sweeten drinks without altering their texture.

Bitters

• Description: Concentrated flavoring agents made from herbs and spices.
• Usage: Adds depth and complexity to tiki cocktails.

Spices

• Examples: Cinnamon, nutmeg, and cloves.
• Usage: Used to add warm, aromatic flavors to tiki drinks, especially in seasonal cocktails.

Fresh Fruit

• Examples: Pineapple slices, cherries, oranges, and limes.
• Usage: Adds a decorative and flavorful touch to tiki drinks.

Herbs

• Examples: Mint and basil.
• Usage: Adds a fresh aroma and enhances the drink’s appearance.

Paper Umbrellas

• Usage: Classic garnish that adds to the tropical theme.

Edible Flowers

• Usage: Adds a visually striking and exotic touch.

These ingredients come together to create the colorful, flavorful, and often elaborate drinks that are the hallmark of tiki culture. Whether you're crafting a classic cocktail or experimenting with new recipes, these elements will help you capture the essence of tiki drinks.