Signature Tiki Drinks Every Bartender Should Know

If you’re a bartender looking to add some tropical flair to your cocktail menu, look no further. This article will introduce you to the world of signature Tiki drinks that every bartender should know. From classic favorites like the Mai Tai and Piña Colada to lesser-known gems like the Zombie and Painkiller, these drinks are sure to transport your customers to an island paradise with just one sip. Get ready to shake, stir, and garnish your way to becoming a Tiki master behind the bar.

1. Mai Tai

Origin and History

The Mai Tai is a classic tiki cocktail that has its origins in the tropical paradise of Oakland, California. It was first created in the 1940s by Victor J. Bergeron, also known as Trader Vic. Legend has it that he created the Mai Tai when he wanted to impress some friends visiting from Tahiti. He mixed together some of his best rums and added a few secret ingredients to create a drink that would transport them to the sunny beaches of the South Pacific. The drink became an instant hit and a staple of tiki culture.

Ingredients

To create the perfect Mai Tai, you will need the following ingredients:

• 2 oz of aged rum
• 1 oz of fresh lime juice
• ½ oz of orange curaçao
• ¼ oz of orgeat syrup
• ¼ oz of simple syrup

Mixing Instructions

Now that you have gathered all your ingredients, it’s time to mix up your own tropical oasis in a glass.

1. Fill a cocktail shaker with ice.
2. Add the rum, lime juice, orange curaçao, orgeat syrup, and simple syrup.
3. Shake vigorously for about 10 seconds to mix all the flavors together and chill the drink.
4. Strain the mixture into a rocks glass filled with crushed ice.
5. Garnish with a mint sprig and a lime wheel.
6. Serve and enjoy the tropical goodness of a Mai Tai!

2. Piña Colada

Origin and History

The Piña Colada is a refreshing and creamy cocktail that hails from the beautiful island of Puerto Rico. Its origins can be traced back to the 1950s, where it was believed to have been created by a bartender named Ramón “Monchito” Marrero at the Caribe Hilton Hotel in San Juan. The combination of pineapple, coconut, and rum quickly became a favorite among locals and tourists alike, and it soon spread to become a staple of tiki bars around the world.

Ingredients

To make a delicious Piña Colada, you will need the following ingredients:

• 2 oz of white rum
• 2 oz of pineapple juice
• 1 oz of coconut cream
• Pineapple wedge and maraschino cherry for garnish

Mixing Instructions

Creating a Piña Colada is as easy as lounging on a tropical beach. Just follow these simple steps:

1. Fill a blender with ice.
2. Add the rum, pineapple juice, and coconut cream.
3. Blend on high until the mixture is smooth and frothy.
4. Pour the mixture into a hurricane glass.
5. Garnish with a pineapple wedge and a maraschino cherry.
6. Stick a straw in your creation and transport yourself to a paradise of flavor with every sip.

3. Zombie

Origin and History

The Zombie is a potent and mysterious drink that was born in the mind of a legendary bartender named Donn Beach. Donn Beach, also known as Don the Beachcomber, was the founder of the original tiki bar and created many iconic cocktails. The Zombie was first concocted in the 1930s and was intended to be a daring and adventurous mix of different rums and secret ingredients. It gained popularity during the Tiki craze of the 1950s and has become an iconic tiki drink that packs a punch.

Ingredients

To mix up a Zombie, you will need the following ingredients:

• 1 oz of white rum
• 1 oz of golden rum
• 1 oz of dark rum
• ½ oz of apricot brandy
• 1 oz of lime juice
• 1 oz of lemon juice
• 1 oz of grenadine
• 1 dash of Angostura bitters
• Crushed ice
• Mint sprig and pineapple wedge for garnish

Mixing Instructions

Prepare yourself for the potent magic of the Zombie by following these steps:

1. Fill a cocktail shaker with crushed ice.
2. Add the white rum, golden rum, dark rum, apricot brandy, lime juice, lemon juice, grenadine, and Angostura bitters.
3. Shake well to combine all the flavors and chill the drink.
4. Strain the mixture into a glass filled with crushed ice.
5. Garnish with a mint sprig and a pineapple wedge.
6. Take a sip and let the tropical flavors transport you to a world of tiki paradise.

4. Hurricane

Origin and History

The Hurricane is a vibrant and fruity cocktail that is closely associated with the city of New Orleans and its famous French Quarter. This iconic drink has its roots in the Prohibition era when liquor was in short supply. It was created in the 1940s by Pat O’Brien, a bar owner who had an excess of rum and needed to find a way to sell it. He mixed the rum with some fruit juices and served it in a hurricane lamp-shaped glass, hence its name. The Hurricane quickly became a hit and remains a beloved drink in New Orleans to this day.

Ingredients

To whip up a Hurricane, gather the following ingredients:

• 2 oz of light rum
• 2 oz of dark rum
• 1 oz of passion fruit syrup
• 1 oz of orange juice
• 1 oz of lime juice
• 1 tbsp of grenadine
• Orange slice and maraschino cherry for garnish

Mixing Instructions

Let the Hurricane sweep you away by following these easy steps:

1. Fill a cocktail shaker with ice.
2. Add the light rum, dark rum, passion fruit syrup, orange juice, lime juice, and grenadine.
3. Shake well to combine all the flavors and chill the drink.
4. Strain the mixture into a hurricane glass filled with ice.
5. Garnish with an orange slice and a maraschino cherry.
6. Sit back, relax, and let the Hurricane transport you to the vibrant streets of New Orleans.

5. Blue Hawaiian

Origin and History

The Blue Hawaiian is a dazzlingly blue cocktail that embodies the beauty and serenity of the Hawaiian islands. It was created in the 1950s by a bartender named Harry Yee at the Hilton Hawaiian Village in Waikiki. Yee wanted to create a visually striking drink that would capture the essence of the tropical paradise he called home. The Blue Hawaiian quickly became a favorite among tourists and remains a popular choice for those looking to embrace the spirit of Hawaii.

Ingredients

To create your own Blue Hawaiian, you will need:

• 1 oz of light rum
• 1 oz of blue curaçao
• 2 oz of pineapple juice
• 1 oz of cream of coconut
• Pineapple wedge and maraschino cherry for garnish

Mixing Instructions

Bring a taste of Hawaii to your glass with these simple instructions:

1. Fill a cocktail shaker with ice.
2. Add the light rum, blue curaçao, pineapple juice, and cream of coconut.
3. Shake well to ensure all the flavors meld together.
4. Strain the mixture into a glass filled with ice.
5. Garnish with a pineapple wedge and a maraschino cherry.
6. Take a sip, close your eyes, and imagine yourself lounging on a white sandy beach with crystal blue waters.

6. Suffering Bastard

Origin and History

The Suffering Bastard is a powerful and complex cocktail that has a fascinating history. It was created during World War II by a bartender at the Shepheard Hotel in Cairo, Egypt. The original recipe called for equal parts of gin and brandy, lime juice, ginger beer, and a few dashes of Angostura bitters. It was said to be a hangover cure for soldiers stationed in the region, hence its name. The Suffering Bastard went on to become a staple of tiki bars and continues to provide relief from the woes of the night before.

Ingredients

To create a Suffering Bastard, gather these ingredients:

• 1 oz of gin
• 1 oz of brandy
• ½ oz of lime juice
• 4 oz of ginger beer
• 2 dashes of Angostura bitters
• Lime wheel and mint sprig for garnish

Mixing Instructions

Ease your suffering with the Suffering Bastard by following these simple steps:

1. Fill a highball glass with ice.
2. Add the gin, brandy, and lime juice to the glass.
3. Stir gently to mix the ingredients.
4. Top it off with ginger beer.
5. Add a few dashes of Angostura bitters for that extra kick.
6. Garnish with a lime wheel and a mint sprig.
7. Take a sip and feel your suffering melt away as the flavors meld together in perfect harmony.

7. Scorpion Bowl

Origin and History

The Scorpion Bowl is a communal cocktail that was popularized during the Polynesian-themed Tiki craze of the mid-20th century. Its origin is attributed to a Chinese restaurant in Boston called the Kon-Tiki. The Scorpion Bowl was designed to be shared among friends, as it is typically served in a large bowl, complete with multiple straws for everyone to enjoy. This exotic drink combines a multitude of flavors and spirits, creating a true party in a bowl.

Ingredients

To create a Scorpion Bowl, you will need:

• 2 oz of light rum
• 2 oz of dark rum
• 1 oz of brandy
• 1 oz of orange juice
• 1 oz of lemon juice
• 1 oz of orgeat syrup
• 1 oz of grenadine
• Crushed ice
• Pineapple wedges, orange slices, and maraschino cherries for garnish

Mixing Instructions

Prepare for a communal celebration with the Scorpion Bowl by following these steps:

1. Fill a large bowl or pitcher with crushed ice.
2. Add the light rum, dark rum, brandy, orange juice, lemon juice, orgeat syrup, and grenadine.
3. Stir vigorously to mix all the flavors together.
4. Pour the mixture into smaller bowls or glasses.
5. Garnish each serving with pineapple wedges, orange slices, and maraschino cherries.
6. Place multiple straws in each glass, signaling that it’s time to share the tropical goodness with your friends.
7. Raise your glass, toast to good times, and enjoy the communal experience of sipping the Scorpion Bowl together.

8. Zombie Punch

Origin and History

The Zombie Punch is a variation of the famous Zombie cocktail and is designed to pack an extra punch. Its history and origin are closely tied to the original Zombie cocktail, which was created by Don the Beachcomber in the 1930s. The Zombie Punch takes the essence of the original cocktail and adds a few extra ingredients to intensify the flavors and potency. It is the perfect drink for those looking for a strong and unforgettable tiki experience.

Ingredients

To mix up a Zombie Punch, you will need:

• 1 oz of white rum
• 1 oz of golden rum
• 1 oz of dark rum
• ½ oz of apricot brandy
• ½ oz of lime juice
• ½ oz of pineapple juice
• ½ oz of orange juice
• ½ oz of grenadine
• 1 dash of Angostura bitters
• Crushed ice
• Mint sprig and cherry for garnish

Mixing Instructions

Intensify the zombie experience with the Zombie Punch using these straightforward instructions:

1. Fill a cocktail shaker with crushed ice.
2. Add the white rum, golden rum, dark rum, apricot brandy, lime juice, pineapple juice, orange juice, grenadine, and Angostura bitters.
3. Shake vigorously to combine all the flavors and chill the drink.
4. Strain the mixture into a glass filled with crushed ice.
5. Garnish with a mint sprig and a cherry.
6. Brace yourself for the powerful flavors and potency of the Zombie Punch, a true testament to the power and allure of tiki cocktails.

9. Jungle Bird

Origin and History

The Jungle Bird is a unique and delicious tiki cocktail that hails from the vibrant city of Kuala Lumpur, Malaysia. It was created in the 1970s at the Aviary Bar of the Kuala Lumpur Hilton. The Jungle Bird was originally made as a welcome drink for guests, and its popularity quickly spread. It combines the fruity flavors of pineapple and lime with the richness of dark rum and the bitterness of Campari, creating a perfectly balanced and intriguing cocktail.

Ingredients

To create your own Jungle Bird, gather the following ingredients:

• 1 ½ oz of dark rum
• ¾ oz of Campari
• ½ oz of lime juice
• ½ oz of simple syrup
• 2 oz of pineapple juice
• Pineapple leaf and slice for garnish

Mixing Instructions

Embark on an expedition through flavor with the Jungle Bird by following these simple steps:

1. Fill a cocktail shaker with ice.
2. Add the dark rum, Campari, lime juice, simple syrup, and pineapple juice.
3. Shake well to combine all the flavors.
4. Strain the mixture into a glass filled with ice.
5. Garnish with a pineapple leaf and a pineapple slice.
6. Take a sip and let the exotic combination of flavors transport you deep into the lush jungle of Malaysia.

10. Navy Grog

Origin and History

The Navy Grog is a classic tiki cocktail that pays homage to the brave men and women who served in the navy. It was a favorite among sailors during their time at sea and remains a beloved drink in tiki bars to this day. The Navy Grog is said to have been created by Don the Beachcomber himself and was inspired by the tropical flavors he encountered during his travels in the South Pacific. The combination of three different rums and citrus juices creates a complex and satisfying drink that truly stands the test of time.

Ingredients

To mix up a Navy Grog, gather the following ingredients:

• 1 oz of light rum
• 1 oz of dark rum
• 1 oz of demerara rum
• ½ oz of lime juice
• ½ oz of grapefruit juice
• ½ oz of honey syrup
• Crushed ice
• Lime wheel and mint sprig for garnish

Mixing Instructions

Set sail on a sea of flavor with the Navy Grog using these simple steps:

1. Fill a cocktail shaker with crushed ice.
2. Add the light rum, dark rum, demerara rum, lime juice, grapefruit juice, and honey syrup.
3. Shake vigorously to mix all the flavors together and chill the drink.
4. Strain the mixture into a glass filled with crushed ice.
5. Garnish with a lime wheel and a mint sprig.
6. Take a sip and let the complex flavors of the Navy Grog transport you to the open seas, where adventure awaits.

In conclusion, these signature tiki drinks are not only delicious and refreshing but also provide a taste of tropical paradise for anyone who enjoys them. Whether you prefer the fruity and vibrant flavors of a Piña Colada or the bold and potent kick of a Zombie, there is a tiki drink for every taste. So grab your shaker, gather your ingredients, and let these iconic cocktails bring a taste of the tropics to your next gathering or quiet night at home. Cheers to the enchanting world of tiki!