The Esotico Rum Cup features Santa Teresa 1796 rum and a special mix that includes ginger, almond and owner Daniele Dalla Pola’s own Alamea pimento liqueur.
Take a tropical vacation without leaving Chicago with one of these exotic tiki libations.
No matter what the season, tiki always has its place. In the dead of winter, a rummy libation can transport the coldest of souls to the tropics and in the dog days of summer, a frozen tiki drink can make even the landlocked feel as though they're bobbing on a boat in the Caribbean. The trick to tiki is to set the scene: accessorize your bar with tropical leaves, exotic glassware, garnish liberally, and don’t be afraid to light things on fire. Photos and recipes by Emily Arden Wells Mai Tai Makes 1 Cocktail Mai Tai comes from the Tahitian phrase Maita'i roa a'e meaning 'very good'. The original Mai Tai cocktail was created by Trader Vic in the 1940s, a recipe that many have tried to re-invent, usually to no avail. The magic of the Mai Tai lies in its simple ingredients - the rum, the sugar, and the orgeat syrup. Orgeat is an almond syrup that can be arduous to make but can easily be found online - just make sure you use one that is of high quality. I modified this recipe a bit, using a mint-infused simple syrup to add a bit of freshness to the cocktail, and then topped the finished drink with a dark rum floater – an extra pour of extra dark rum that packs a serious, rummy punch. Needed: -2 oz Jamaican rum, such as Appleton Reserve -½ oz Orange Curacao -¼ oz mint-infused Demerara simple syrup -½ oz Orgeat Syrup (recipe below) -½ oz fresh lime juice -1 oz dark rum such as Lost Spirits Cask Strength Rum Directions: Add Jamaican Rum, Curacao, Simple Syrup, Orgeat, and Lime Juice to a cocktail shaker and shake vigorously with ice. Fill a brass pineapple with crushed ice, and strain the cocktail into the pineapple. Using the back of a bar spoon, gently float the dark rum on top of the cocktail. Garnish with a sprig of fresh mint or a few pineapple leaves and a fresh orchid. Orgeat Syrup Needed: -1/2 pound almonds -1 1/2 cups sugar -1 1/2 cups water Directions: Crush almonds either in a food processor or place in a bag and crush with a hammer. Add to a small pot and simmer with sugar and water. Simmer for about 10 minutes, and let cool. Transfer cooled mixture into a non-reactive container such as a glass jar and let sit overnight. The next day, set up a strainer over a large bowl with cheesecloth large enough to contain all the almonds. Place mixture into the strainer with the cheesecloth and let strain into the bowl below. When enough of the syrup has strained out, use the cheesecloth to press more syrup out of the nuts. Transfer syrup into a small bottle and refrigerate. Syrup will keep in the refrigerator for 4 weeks. Piña Colada Makes 4 Cocktails In my opinion, there is nothing more refreshing than a Piña Colada on a hot summer day, and I need barely an excuse to make them for friends. I enjoy a traditional Piña Colada made with Pineapple, Creamed Coconut, and Rum, another drink that benefits from a float of dark and m oody black strap rum. Skip the maraschino cherries of your youth and upgrade to the Luxardo cocktail cherries, and for even more cherry sweetness in your Piña Colada, add a bar spoon or two of the cherry syrup to your cocktail. You can thank me later. Needed: -2 cups chunks of pineapple -2 tbsp Demerara sugar -4 tbsp coconut cream (Coco Lopez) -6 oz white rum such as Bacardí Superior Rum -6 oz pineapple juice -4 oz dark rum such as Lost Spirits Cask Strength Rum for floating -Luxardo cocktail cherries for garnish Directions: Add rum, pineapple chunks, pineapple juice, sugar, and coconut cream to a blender. Add ice and blend until completely mixed. Pour evenly into 4 tumblers, and garnish with a pineapple slice, two Luxardo cherries, and a fresh orchid or a cocktail umbrella. Optional: Using the back of a bar spoon, gently float the dark rum on top of the cocktail. Optional: Drizzle a bar spoon of Luxardo Cherry Syrup on the surface of the drink. Fire and Ice Watermelon Punch Serves 4 When one traditionally thinks of tiki drinks, the iconic ceramic tiki mugs covered in mermaids, tiki gods, and seahorses often comes to mind. Today, there are so many more options to tiki-flair, and a tiki punch is always a hit. This Fire and Ice Watermelon Punch is an easy recipe to make for parties, and the best part is that the watermelon itself is the vessel with the help of a watermelon tap. Every good host loves a drink that serves itself. The fire in this recipe is 151 Bacardí Rum, a high octane rum that packs serious punch, and the ice is a heavy dose of fresh mint. Serve in small skull shot glasses with a flaming garnish! Needed: -1 small seedless watermelon -¾ cup simple syrup -1 cup fresh lime juice -1 cup 151 Bacardí Rum -1 quart fresh watermelon chunks (from the seedless watermelon) -2 droppers full Memphis BBQ Bitters -1 bunch fresh mint Directions: Cut the top off of the watermelon, and scoop out the flesh into a bowl. Using the watermelon tap coring tool, carefully cut a hole in the watermelon 3 inches above the bottom of the watermelon. Screw the two sides of the tap mount together, and insert the tap on the exterior of the watermelon. In a blender, add 1 quart watermelon, simple syrup, lime juice, rum, a handful of mint, and bitters. Blend until smooth. Fill the watermelon until ¾ full. Reserve the leftover for later in the party. For the Garnish: -Lemon extract -Sugar cubes -Limes Cut limes in half and hollow out part of the fruit making a lime bowl. Rest on top of the filled shot glasses and place a sugar cube in the lime. Add a tablespoon of lemon extract and ignite with a lighter. For more impact: dim the lights and watch your guests swoon! Emily Arden Wells is the editor and founder of the cocktail and travel blog Gastronomista. Follow her at @ xxGastronomista Shop Tiki Drinks
Ouisa bar manager Johnny Livanos came up with the recipe for this baklava cocktail for the bar's opening menu.
You’ve probably seen a Jungle Bird or a Yellow Bird on the menu a time or two, but the Sea Bird might be a bit more foreign to you – probably because it’s a drink that we just rec…
From the moment you step inside this Tiki bar in Southern California, you'll be transported to a dark and mysterious island that serves excellent drinks.
Cool off with this tropical cocktail recipe that is perfect anytime.
Ingredients: 1.5 oz Tom Cat Gin0.75 oz Campari1.5 oz Fresh Pineapple Juice0.5 oz Fresh Lime Juice0.5 oz VT Grade A Dark, Robust Maple Syrup Preparation: Combine ingredients in a mixing tin, add ice, shake, and strain over crushed ice in a tiki mug if you’ve got it. Go crazy with the garnish, a Campari soaked pineapple
They may look like they were handcarved on some breezy tropical island, but are actually made of durable weather-resistant handpainted polyresin that won't break or crack. They come in small and large sizes, feature a hole in the bottom for drainage and can not only be used as flower pot, but as a unique ice bucket for your next Luau party.
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At Shakers & Makers we have been designing and making bespoke barware and cocktail sharers for bars, restaurants and venues globally. So if you are designing a new cocktail menu and looking for a unique piece of barware, you can select from a wide range of designs open to retail and trade customers and all available with worldwide shipping.
Many tiki drinks blend a couple of rums to create a more complex, layered base for their other ingredients, but there are a few out there that combine rum with other spirits, too. Gin and rum make …
Let’s face it: jetting off to the South Pacific on a whim isn’t feasible for 99 percent of us. Thankfully, you can still find a true escape at these authentic tiki bars, tucked away in some of the U.S.’s biggest cities.
Today — tiki for your tootsies — because what goes better with a vintage Hawaiian dress than cute shoes with a tiki carved into the heel? Pam and I discovered Lucky Lou Shoes while shopping the tiki bazaar during our trip to The Hukilau. I didn’t have room left in my suitcase for a pair of these (too…
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The Bermuda Hundred is a lovely tiki style drink with a bitter Italian twist. A true mixing of two cocktails, complete with orgeat, juice, and Campari.
