6 Tiki-Inspired Recipes You Need To Make This Week
WEEKLY RECIPE ROUNDUP: Tiki drinks! 🗿🍹
Been cooking up a couple new recipes over here but figured I’d compile a weekly round up of recipes for y’all to make over the weekend in an fun, easily digestible, easy-to-read way. Let me know what you think of this format!
Cheers, y’all!
All the Jungle Bird vibes… in the Desert 🦅
ingredients:
1 oz | 30 ml Blanco Tequila
¾ oz | 22.5 ml Campari
¾ oz | 22.5 ml Oloroso Sherry
1½ oz | 45 ml Fresh Pineapple Juice
¾ oz | 22.5 ml Orgeat
1 Pinch of Smoked Sea Salt
Pineapple Fronds (garnish)
Shake all ingredients (except pineapple), strain into rocks glass over crushed ice, float frothy salted pineapple juice on top.
insTRUCTIONS:
In a mixing glass with ice, stir together tequila, Campari and sherry. In the shaking tin, combine fresh pineapple juice, orgeat and salt, shake vigorously. In a collins glass with crushed or pebble ice, add the stirred base cocktail, then top with the salted pineapple foam. Garnish with a pineapple frond and a straw. Serve and enjoy. in/pour over a large cube in the rocks glass. Top with chocolate square and a pinch of salt.
If you’re into funky Jamaican rums, this is the recipe for you.
ingredients:
1 oz | 30 ml Rum
1 oz | 30 ml Vaval
½ oz | 15 ml Stiggins Pineapple
½ oz | 15 ml Banane du Bresil
3 Dashes Orange Bitters
3 Drops Tiki 500
ingredients:
Combine all ingredients in a mixing glass with ice. Stir, strain and pour the cocktail over a large ice cube. Garnish with a slice of orange + pineapple frond (optional).
A stirred, spirit-forward build with smoke and bitterness. Scotch and Cynar keep it structured, with a light touch of sweetness and salt to round it out. Served cold.
ingredients:
1½ oz | 45 ml Rum
¾ oz | 22.5 ml Chinola (Passionfruit Liqueur)
½ oz | 15 ml Lime Juice
½ oz | 15 ml Agave Nectar (Optional but suggested)
1 oz | 30 ml Pineapple Juice
Dehydrated Lime (Garnish)
2-3 Sprigs Mint (Garnish)
instructions:
Combine all ingredients except garnish into a shaking tin with ice. In a rocks glass, add pebble ice. Shake and strain cocktail into a rocks glass over ice. Garnish.
kasama • (adjective) being together adv. in company with, along with
I was thrilled when this brand reached out to me last year, @kasamarum is a 7 year blended rum from my home country, The Philippines. So naturally, when the distribution reached SC, I couldn’t wait to sample it (thanks to the kind folks at Kasama).
The rum itself is naturally sweet from sugar cane and figured it would be perfect in a spin on a Daiquiri that I’m calling “LAHAT KASAMA” which translates to “we’re all together” in Tagalog. This rendition is made with fresh calamansi juice which is near and dear to my heart (since I am Filipino and all). If you haven’t had calamansi, I describe it as a cross between a bitter orange, lemon and yuzu - its amazing in cocktail and wish it was more mainstream. Cheers y’all. #notsponsored
ingredients:
2 oz | 60 ml Kasama Rum
¾ oz | 22.5 ml Demerara Syrup
¾ oz | 22.5 ml Calamansi Juice
¾ oz | 22.5 ml Pineapple Juice
Pineapple Frond (Garnish)
Maraschino Cherry (Garnish)
instructions:
Combine all ingredients except garnish into a shaking tin with ice. Shake and strain into a rocks glass with crushed or pebble ice. Garnish. Black Strap rum floater optional but highly suggested 😜 Serve and enjoy!
I’m going to just keep feeding y’all more recipes if y’all don’t mind it. I think we could all practice being amateur home bartenders, right? If theres anything y’all want to me to create with a particular spirit/modifier/ingredient, let me know!
Cheers y’all.
ingredients:
1½ oz | 45 ml Rum
½ oz | 15 ml Zucca Rabarbaro
1 oz | 30 ml Pineapple Juice
½ oz | 15 ml Fresh Lime Juice
½ oz | 15 ml Agave Nectar
Dehydrated Pineapple and Lime (for garnish)
inSTRUCTIONS:
Combine Rum, Zucca, fruit juices and agave nectar in a shaker with ice. Shake and pour over crushed ice. Garnish with the dehydrated pineapple and lime. Serve and enjoy!
Ohhh we’re halfway there...”
If you didn’t at least sing the last part in your head, you’re not human. Anyways, here’s a new mid-week recipe for y’all to celebrate. Cheers y’all!
ingredients:
1½ oz | 45 ml Tequila
1 oz | 30 ml Pineapple Juice
½ oz | 15 ml Agave Syrup
1 oz | 30 ml Fresh Lemon Juice
½ oz | 15 ml Creme de Cassis
5-6 Drops Rosemary Peppercorn Bitters
1 Mint Sprig (Garnish)
inSTRUCTIONS:
Add Tin, Syrup, Pineapple juice, Lemon juice and ice to a shaking tin with ice. Shake vigorously for 10 seconds. Pour and strain over pebble ice. Top with Creme de Cassis (aka black currant liqueur) and garnish with mint.
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