Tiki cocktails became popular when the first Tiki bar was opened by Ernest Raymond Beaumont Grant, or “Donn Beach,” in the 1930’s. While the Tiki Bar craze itself has fluctuated in popularity over the years, the cocktails that made them famous never seem to go out of style. Although the true definition of a tiki cocktail is questionable, there are a few staple ingredients common to all tiki-style drinks. First and foremost is rum, and lots of it. Some drinks may even have multiple kinds of rum in one recipe. Secondly, all tiki cocktails include at least one type of fruit juice, usually a tropical fruit. The third feature common to tiki cocktail drinks is the layered style of flavoring, which comes from mixing together the many different ingredients. Finally, many tiki drinks are garnished with spices, such as nutmeg or bitters. Whatever the combination, tiki cocktails continue to be popular because the flavorful combinations tend to mask the strong flavors of alcohol involved. Don’t be fooled, however – these drinks can often pack a strong punch!

The Mai Tai

• 1 jigger spiced rum
• 1/2 jigger coconut-flavored rum
• 1 teaspoon grenadine syrup
• 3 fluid ounces pineapple juice
• 2 fluid ounces orange juice
• 1 cup ice cubes

Combine all ingredients in a cocktail shaker full of ice, and shake well. Strain over ice cubes into an old-fashioned glass.

A Variation on The Mai Tai

• 1 ounce light rum
• 1 ounce dark rum
• 1/2 ounce lime juice
• 1/2 ounce orange curacao
• 1/2 ounce orgeat syrup
• Maraschino cherry for garnish

Combine the light rum, lime juice, orange curacao and orgeat syrup in a cocktail shaker full of ice. Strain into an old-fashioned glass, then top with the dark rum and garnish with the maraschino cherry.

The Zombie

• 1 ounce light rum
• 1 ounce dark rum
• 1 ounce 151-proof dark rum
• 1 ounce orange curacao liqueur
• 1/2 ounce lemon juice
• 1/2 ounce lime juice
• 1 1/2 ounces orange juice
• 1 1/2 ounces passion fruit puree or syrup
• 1/4 ounce grenadine
• 2 dashes bitters

Combine all ingredients in a cocktail shaker with ice. Strain into a highball glass with crushed ice.

A Variation on the Zombie

• 1 ounce lime juice
• ¾ ounce pineapple juice
• ¾ ounce papaya nectar
• ¾ ounce applejack
• ½ ounce simple syrup
• 1 ounce dark rum
• 1 1/2oz aged rum
• 1 1/2oz light rum
• 1/2oz 151-proof rum

Combine all ingredients in a cocktail shaker with ice. Shake, then strain into a highball glass with crushed ice.

The Singapore Sling

• 4 oz. pineapple juice
• 1 oz. gin
• 1⁄2 oz. cherry brandy
• 1⁄2 oz. lime juice
• 1⁄3 oz. grenadine syrup
• 1⁄4 oz. triple sec
• 1⁄4 oz. Bénédictine liquor
• Dash Angostura bitters
• Slice of pineapple
• Maraschino cherry

Combine all liquids and the bitters in a cocktail shaker with ice. Shake well and strain in to a highball glass with ice. Garnish with pineapple slice and maraschino cherry.

A Variation on The Singapore Sling

• 1 1/2 ounces gin
• 1 ounce lemon juice
• 1/4 ounce simple syrup
• 2 ounces club soda
• 1/2 ounce cherry brandy
• Lemon slice for garnish
• Maraschino cherry for garnish

Combine the first three ingredients in a cocktail shaker with ice. Pour into highball glass over ice. Add the club soda, then top with the cherry brandy. Garnish with lemon slice and maraschino cherry.