Classic Tiki Cocktails Recipes
ZOMBIE COCKTAIL
Steps:
- Gather the ingredients.
- In a cocktail shaker , pour the light and dark rums, pineapple and citrus juices, passion fruit syrup, simple syrup, and bitters. Add the high-proof rum now, or reserve it for a float. Fill the shaker with ice.
- Shake well .
- Strain into a tall glass filled with fresh ice.
- Optionally, float the high-proof rum on top of the drink by slowly pouring it over the back of a bar spoon.
- Garnish with a sprig of fresh mint.
Nutrition Facts : Calories 269 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 15 g, Fat 0 g, ServingSize 1 serving, UnsaturatedFat 0 g
CLASSIC MAI TAI RECIPE
This recipe is for a classic Mai Tai, the ones that Trader Vic shook up all those years ago. The traditional garnish is a lime shell and a mint sprig arranged to look like a palm tree on an island.
Provided by corrie.pennington
Categories Drinks
Number Of Ingredients 7
Steps:
- Add all of the ingredients, except the lime shell and mint sprig) to a cocktail shaker filled with crushed ice.
- Shake well.
- Pour all of the contents into a glass-- don't strain out the shaken ice.
- Add more crushed ice to the glass if necessary.
- To create the traditional garnish that looks like a palm tree on an island, carefully poke a hole in the top of one of the spent lime shells. Place the shell cut-side down on top of the drink. Stick the lime sprig in the hole. Remove the bottom leaves of the mint to make it look more like a palm tree.
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- Measure the ingredients and combine them in a blender with 6oz crushed ice. Blend for 3-5 seconds until slushy
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- Mai Tai. The origin of this classic rum cocktail is one of the great debates in tikidom. Both Ernest Beaumont-Gantt (a.k.a. "Donn Beach," the father of tiki culture) and Trader Vic founder Victor Bergeron lay claim to its invention.
- Zombie. As the story goes, Donn Beach created this potent drink in the 1930s and named it for its mind-altering effect after a friend consumed three of them.
- Fog Cutter. The Fog Cutter is a classic concoction of white rum, gin, brandy and sherry from the legendary “Trader Vic” Bergeron.
- Rhum Swizzle. A swizzle is an icy drink named for the tool used to mix it, traditionally fashioned out of a woody stem. The base for this swizzle is rhum agricole, made from fresh cane juice in the French-speaking Caribbean islands.
- Singapore Sling. Most drink histories credit the recipe to a bartender named Ngiam Tong Boon, who’s said to have mixed the first Sling around 1915 at the Long Bar inside Singapore’s Raffles Hotel.
- Planter’s Punch. A mix of four different rums (dark, white, spiced and aged), this delicious party punch is easier to make than most tiki cocktails.
- Grog. Inspired by the mix of water and rum the British navy gave its men, this cocktail is made with spiced rum, fresh juices and chilled tea.
- Plantation Punch. This cooler is great for summer parties. It includes three types of rum and Velvet Falernum, a clove-spiced liqueur that’s a classic tiki ingredient.
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- Frozen Pineapple Mojito. Pineapple cups make a fun presentation for this frosty summer cocktail, but if you're short on time, just use regular cocktail glasses instead.
- Pan-Fried Sweet and Sour Chicken. Legend has it that Donn Beach, the originator of the tiki craze, served food from the Chinese restaurant next door when he opened his first bar in Hollywood.
- Crab Rangoon (Cream Cheese Crab Wonton) Shatteringly crisp wontons filled with cream cheese and crab are a must at any tiki party. Get This Recipe.
- Three Dots and a Dash. Created during World War II by Donn Beach, the name for this drink is Morse code for “Victory.” Get This Recipe.
- Grilled Garlic-and-Black-Pepper Shrimp. Toss shrimp in a fiery chile-lime oil, then skewer and throw on the grill for a simple, but impressive, party snack.
- Mango Castaway. Frozen mango takes the place of pineapple in this delightfully indulgent twist on a piña colada. Get This Recipe.
- Pork Shoulder With Pineapple and Sesame Broccoli. Slice pork shoulder in to steaks, then sear and coat with a glistening pineapple glaze. Get This Recipe.
- Tiki Cantaloupe-Coconut Cocktail. Fresh cantaloupe + coconut and a splash of tequila make for the perfect summer cocktail. Get This Recipe.
- Mini Frozen Key Lime Pies. These creamy, tangy, frozen tarts can be made up to two weeks ahead. Fair warning: they won’t last that long. Get This Recipe.
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- Mai Tai. The best-known of orgeat cocktails is the Mai Tai, a Tiki drink credited to "Trader Vic" Bergeron in the 1940s. Many variations have evolved in the meantime, including the versions served at Smuggler's Cove and Latitude 29, but this most classic form calls for white rum mixed with orange curaçao, lime juice and orgeat, plus a float of dark rum.
- Tender Nob. Cognac, rye, two amari and walnut orgeat come together in this stirred cocktail created by Kevin Diedrich of San Francisco's Pacific Cocktail Haven.
- Trinidad Sour. This decidedly unconventional cocktail has an ounce and a half of Angostura bitters as its base, rather than the dash or two called for in most cocktails, and orgeat as its second-largest measure, accented by a bit of rye whiskey and lemon juice.
- Holy Water. The flagship cocktail at Seaworthy, in the Ace Hotel in New Orleans, this drink sees infused Jamaican gold rum shaken with cognac, orgeat, and lemon, lime and grapefruit juices, with a float of Angostura bitters on top.
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- Tallulah. Inspired by the Southern tradition of adding peanuts to a can of Coke, this cocktail combines Jack Daniel's Tennessee whiskey with peanut orgeat, topping the mix with Coca-Cola and a garnish of salted peanuts.
- Bourbon Lift. Like an adults-only version of a New York egg cream, this frothy cocktail shakes together bourbon, coffee liqueur, heavy cream and orgeat before topping it all with club soda.
- Early Start. This unusual twist on a Gin Sour pulls together aquavit, lime juice, orgeat, an egg white and a French sorrel leaf, adding an additional sorrel leaf as a jaunty garnish for the mix.
- Momisette. This classic French cocktail is a simple combination of pastis and orgeat, topped with sparkling water. It couldn't be easier to mix up an elegant drink.
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- Mai Tai. The mai tai embodies this style of cocktail perfectly. It is the creation of Victor Bergeron, one of the founders of the tropic-themed bars that first brought these drinks to the American public.
- Zombie. Donn Beach of the famous Donn the Beachcomber bar was Bergeron's rival and the zombie is one of his original recipes. It is also among the most complex recipes you will come across.
- Hurricane. The hurricane remains the signature cocktail of Pat O'Brien's bar in New Orleans. It was first created around 1940 and you can still get the same great taste at any of the bar's locations in the U.S.
- Navy Grog. It was not uncommon for both Bergeron and Beach to take credit for the same cocktails and that is the case for this modernized navy grog recipe.
- Rum Runner. An enjoyable throwback drink from the 1950s, the rum runner is another example of a great drink with many recipes. In general, a rum runner should have rum, banana, and blackberry, but this is not always the case.
- Jungle Bird. Tropical cocktails are known for extravagant fruit garnishes, though few are as well-designed as the one found on the jungle bird. Themed appropriately, this more recent recipe comes from the Aviary Bar in Kuala Lumpur where it was created in the '70s.
- Painkiller. Painkiller recipes do not vary as much as the other cocktails. You're pretty safe in stocking from this recipe's ingredient list because any variations are just a matter of changing proportions.
- Scorpion. The scorpion is a potent mixed drink in which brandy makes an appearance. It should not be too surprising because brandy had been mixed with tropical and citrus fruits long before the tiki bars were even a dream.
- Blue Hawaiian. The blue Hawaiian is mellow compared to the other cocktails and it is a stunning shade of green-blue. This is the ultimate poolside drink and it's very easy to shake up.
- Beachcomber. The beachcomber is the lightest of these tropical cocktails and it is the only one not served in a tall glass. It is much more like a rum sour, made of light rum, triple sec, lime juice, and maraschino liqueur.
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