Tiki-cocktails – tropical drinks based on rum

Tiki cocktails appeared in the middle of the XNUMXth century in American tiki bars: drinking establishments designed in a “tropical” style with an emphasis on Polynesian culture and maritime themes.

There is no clear definition of a Tiki cocktail, but several characteristic features can be distinguished for it:

• one of the required ingredients is rum, sometimes several types;
• mostly prepared in a shaker;
• contains many tropical fruits and juices;
• rich flavor bouquet, often with spices;
• bright color, decorative elements in the form of cocktail umbrellas, skewers, tubules, etc.

Although many of these drinks have already become classics – such as Mai Tai, Zombie or Scorpion – each bartender mixes them in his own way, since the original recipes were often kept secret.

History

The history of tiki cocktails began in the 1930s when Donn Beach opened the first tiki bar in Hollywood, California. Don traveled extensively, including the tropical Pacific islands, and Hawaii made an indelible impression on him. Returning home, the bartender wanted to recreate this atmosphere of an eternal holiday and lazy rest in American realities.

The baton was picked up by a good friend (and eventually a sworn competitor) of Don – Vic Bergeron (Victor Bergeron). It was these two people who became the forerunners of tiki culture, they also own the authorship of most of the most famous and popular cocktails.

The real tiki boom occurred in the 1950s, when airplanes began to fly regularly to Hawaii. An additional impetus to the popularity of Polynesian culture was given by films and magazines, Hawaiian interiors are firmly in vogue.

By the 1960s, the tiki culture craze was on the wane, and by the 1980s, it was completely gone. However, in the 1990s, Jeff Berry became interested in the history of these bars and began to dig up and recreate tiki cocktail recipes. He published 7 books devoted to this issue, and interest in Polynesian culture was revived. Today, such tropical cocktails are served not only in ordinary glasses, but also in hollowed pineapples or coconuts.

Making tiki cocktails requires experience and professionalism, and often there are amazing people and stories behind their creation.

stemware

Glasses for Tiki cocktails can be anything from old fashioned to tall Collins, but lovers of maximum authenticity serve these drinks in massive wooden or ceramic glasses in the form of Hawaiian deities. Most of all, these glasses resemble huge heads from Easter Island.

The best tiki cocktail recipes

Mai Tai

A real classic of Tiki cocktails, which has already become an icon. This cocktail does not have a single recipe, and even experts cannot agree on the original list of ingredients. However, this drink always turns out to be very bright, fruity and refreshing.

The history of the cocktail began in 1944 in Oakland, at Trader Vic’s tiki bar. The owner of the bar – Victor Bergeron – was an unsurpassed master of rum cocktails, and “Mai Tai” became one of his most famous creations. Unfortunately, the original recipe has remained undisclosed, however, modern bartenders take the following ingredients and proportions as a basis:

Composition and proportions:

• light rum – 20 ml;
• dark rum – 20 ml;
• lime juice – 20 ml;
• Curacao orange liqueur – 10 ml;
• almond syrup – 10 ml;
• sugar syrup – 5 ml.

Preparation: Mix all the ingredients in an ice-filled shaker, pour into an old fashion glass or another, serve with lime zest and a sprig of mint.

Zombie

“Zombie” is also known for many interpretations, in addition, it is one of the most difficult and strong cocktails.

Rumor has it that its inventor – Don Beach, rival of Victor Bergeron – did not even sell more than two “Zombies” to visitors in one evening, so that they could at least return home on their own feet.

The cocktail appeared in the 1930s, but since then its recipe has changed a lot, although the rum base has remained the same. Most often it contains passion fruit, but you can also add papaya, grapefruit or pineapple. Zombies are often served at Halloween parties.

Composition and proportions:

• dark rum – 20 ml;
• light rum – 20 ml;
• strong rum (75%) – 10 ml (optional);
• orange liqueur – 20 ml;
• orange juice – 30 ml;
• passion fruit puree – 30 ml;
• orange juice – 10 ml;
• lime juice – 10 ml;
• grenadine (pomegranate syrup) – 10 ml;
• Angostura – 2 drops.

Preparation: mix all ingredients (except strong rum) in a shaker with ice, pour into a tall glass and, if desired, top up with a bar spoon ½ part of 75-degree rum. Serve with seasonal fruits and a sprig of mint.

Hurricane (Hurricane or Hurricane)

The creation of Pat O’Brien, owner of a tiki bar in New Orleans. The Hurricane cocktail appeared in the late 1930s. According to legend, once at the disposal of Pat was an excessively large portion of rum, with which he did not know what to do, and in order to dispose of it, he had to invent this drink. It got its name in honor of tall glasses in the shape of a characteristic funnel – it was in such dishes that a cocktail was served at the World Fair in New York in 1939.

The Hurricane is still very popular in its homeland, especially during the annual Mardi Gras carnival.

Composition and proportions:

• light rum – 40 ml;
• dark rum – 40 ml;
• passion fruit juice – 40 ml;
• orange juice – 20 ml;
• lime juice – 10 ml;
• sugar syrup – 5 ml;
• grenadine – 2-3 drops.

Preparation: Mix all ingredients in a shaker with ice, then pour into a tall glass. Serve with a slice of orange and a cocktail cherry.

Navy Grog (Sea Grog)

Grog is the general name for any rum-based alcohol that was part of the daily diet of British sailors. To turn it into a Tiki cocktail, all it took was to add some fruit to the drink. It is not known who first came up with this idea: the inventor of the “Sea Grog” can equally be both Vic Bergeron and Don Beach.

Composition and proportions:

• light rum – 20 ml;
• dark rum – 20 ml;
• rum based (unrefined Demerara sugar) – 20 ml;
• honey syrup (honey and sugar 1:1) – 20 ml;
• lime juice – 15 ml;
• grapefruit juice – 15 ml;
• soda (soda) – 40-60 ml.

Preparation: In a shaker with ice, add all the rum, honey syrup, and juices. Shake, pour into a Collins glass. Top up with 2 parts soda water (more or less, to taste). Serve with an orange slice and a cherry.

Rum Runner (Rum Runner)

Another cocktail without a clear recipe, you can not even shake it in a shaker, but simply mix it right away in a glass. The drink appeared in the 1950s in Florida, but only the “basic” list of ingredients has come down to us, which each bartender changes or supplements at his discretion.

Composition and proportions:

• light rum – 20 ml;
• dark rum – 20 ml;
• orange juice – 20 ml;
• pineapple juice – 20 ml;
• banana liqueur – 20 ml;
• blackcurrant liqueur – 10 ml;
• grenadine – 1 drop.

Preparation: mix in a convenient way, serve in a tall glass, garnished with strawberries and seasonal fruits.