MORE TIKI COCKTAIL RECIPES!

MORE TIKI COCKTAIL RECIPES!

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***UNDER CONSTRUCTION***

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The Original Don The Beachcomber Cafe – Hollywood, California

Fog Cutter

  • 1/4 cup fresh orange juice
  • 3 tablespoons (1 1/2 ounces) white rum
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon (1/2 ounce) dry gin
  • 1 tablespoon (1/2 ounce) brandy
  • 1 tablespoon Toasted Orgeat Syrup
  • 1 tablespoon (1/2 ounce) Amontillado sherry
  • Mint sprig
  • Garnish: orchid blossom, fresh orange slice

Combine orange juice, rum, lemon juice, gin, brandy, and syrup in a cocktail shaker filled with ice. Shake vigorously until chilled about 30 seconds. Strain into a highball glass filled with ice. Top with sherry. Gently slap mint sprig against your wrist to release oils, and place mint sprig in glass. Garnish, if desired


Blue Hawaiian (Blended)
Created by bartender Harry Yee at the Hilton Hawaii Village in Waikiki in 1957!

  • 1/3 cup (2 1/2 ounces) pineapple vodka
  • 2 tablespoons (1 ounce) blue curaçao
  • 2 tablespoons (1 ounce) coconut rum
  • 1 tablespoon (1/2 ounce) amaretto
  • 2 tablespoons (1 ounce) fresh lime juice
  • 1/4 cup agave nectar, simple syrup, or sugar
  • 4 cups ice

Combine all ingredients in a blender. Blend until smooth.


Mai Tai

  • 2 tablespoons (1 ounce) light rum
  • 2 tablespoons (1 ounce) curaçao
  • 2 tablespoons (1 ounce) fresh orange juice
  • 1 tablespoon (1/2 ounce) fresh lime juice
  • 1/2 teaspoon (about 1/16 ounce) toasted Orgeat Syrup
  • 1/2 teaspoon (about 1/16 ounce) Simple Syrup
  • 1/2 tablespoon (1/4 ounce) dark rum
  • Garnishes: fresh mint sprig, lime wedge, pineapple slice

Pour the first 6 ingredients into an ice-filled highball glass. Drizzle dark rum on top. Garnish, if desired.


Pińa Colada

  • 1/2 cup chopped fresh pineapple
  • 6 tablespoons (3 ounces) silver or white rum
  • 3 tablespoons ( 1 1/2 ounces) fresh lime juice
  • 6 tablespoons (3 ounces) cream of coconut
  • 1/4 cup (2 ounces) pineapple juice
  • 3 cups ice cubes
  • 1 tablespoon (1/2 ounce) black strap rum (optional)
  • Garnishes: fresh pineapple wedges, fresh mint Sprigs

Combine first 6 ingredients in a blender, blend until smooth. Pour into 2 Collins glasses. Top off  each with additional 1 1/2 teaspoons (1/4 ounce) black strap rum,  if desired. Garnish, if desired.

NOTE: Make your own mix with chopped fresh pineapple, fresh lime juice, cream of coconut, and pineapple juice. The optional black strap rum adds a distinctive molasses note and a complexity to the flavor of this classic tiki cocktail.


Test Pilot

  • 1 cup crushed ice
  • 1/4 cup (2 ounces) white rum
  • 1 tablespoon falernum syrup
  • 1 tablespoon orange liqueur (such as Grand Marnier)
  • 1 tablespoon fresh lime juice
  • 6 drops of Pernod (anise liqueur)
  • 1 dash of Angostura Bitters

Combine first 6 ingredients in a glass, season to taste with a dash of Angostura Bitters.


Rum Runner

  • 2 tablespoons (1 ounce) fresh lime juice
  • 2 tablespoons (1 ounce) fresh orange juice
  • 2 tablespoons (1 ounce) unsweetened pineapple juice
  • 2 tablespoons (1 ounce) banana liqueur
  • 2 tablespoons (1 ounce) light rum
  • 2 tablespoons (1 ounce) dark rum
  • 1 tablespoon (1/2 ounce) Chambord
  • 1 tablespoon (1/2 ounce) Grenadine
  • Garnish: fruit skewer (pineapple, banana, orange, lime)

Pour all ingredients into an ice-filled cocktail shaker, and shake vigorously. Strain into an ice-filled hurricane glass. Garnish,  if desired.


PainKiller (the official drink of the British Virgin Islands)

  • 1/4 cup (2 oz.) Pusser’s Rum
  • 1/2 cup canned pineapple juice
  • 2 tablespoons fresh orange juice (from 1 orange)
  • 2 tablespoons well-shaken canned cream of coconut
  • Fresh cracked ice
  • 1/8 teaspoon freshly grated nutmeg
  • Pineapple wedge

Fill a cocktail shaker with ice, and add rum, pineapple juice, orange juice, and cream of coconut. Cover with lid, and shake vigorously until thoroughly chilled, about 30 seconds. Strain into a hurricane glass or a tall Collins glass filled with fresh cracked ice. Sprinkle with nutmeg, and garnish with a pineapple wedge. Serve immediately.


Banana Daquiri

BANANA SIMPLE SYRUP

  • 2 bananas, peeled and cut into 1/2-in.-thick slices (about 1 1/2 cups slices)
  • 1 cup granulated sugar
  • 1 cup water

DAIQUIRI

  • 3/4 cup (6 oz.) light rum
  • 6 tablespoons fresh orange juice (from 1 or 2 oranges)
  • 6 tablespoons Banana Simple Syrup
  • 1/4 cup fresh lime juice (from 2 limes)
  • 2 ripe bananas
  • 2 tablespoons (1 oz.) Cointreau or other orange-flavored liqueur
  • 2 cups ice
Step 1

Prepare the Banana Simple Syrup: Combine banana slices, granulated sugar, and water in a small saucepan over medium-high. Bring to a simmer, stirring often and gently mashing banana pieces slightly, until sugar dissolves, about 5 minutes. Remove from heat, and let cool to room temperature, about 30 minutes. Pour mixture through a wire-mesh strainer, stirring to remove as much syrup from solids as possible without pressing on solids. Discard solids. Refrigerate syrup in an airtight container up to 1 week.

Step 2

Prepare the Daiquiri: Process rum, orange juice, Banana Simple Syrup, lime juice, bananas, Cointreau, and ice in a blender on high until mixture is smooth and icy, about 30 seconds. Pour into 2 frozen 16-ounce glasses, and serve immediately.


Navy Grog

  • 2 tablespoons dark Jamaican rum
  • 2 tablespoons light Cuban or Puerto Rican rum
  • 2 tablespoons gold Demerara rum
  • 1 tablespoon white grapefruit juice
  • 1 tablespoon ginger-honey syrup or simple syrup
  • 1 tablespoon fresh lime juice
  • 1 ice cone
Step 1

Combine the rums, Ginger-Honey Syrup, grapefruit and lime juice in a cocktail shaker. Fill with ice; cover with lid, and shake vigorously 30 seconds. Place frozen ice cone in a chilled rocks glass. Strain drink mixture over frozen ice cone or crushed ice.

Step 2

Ice Cone: Firmly pack finely crushed ice into the bottom half of a 7-ounce plastic-lined paper cone. Pour in just enough water to cover ice. Place, upright, in a narrow freezer-safe glass, and freeze until completely firm, about 8 hours. Tear paper from frozen ice cone and use immediately.

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Tightly pack metal mold with finely shaved “snow” ice. (make snow ice by running crushed ice through a food processor or a Sno-Cone maker) Then run the poking rod through the center to make a hole for the straw. Gently remove ice cone from the metal mold, and place upright in freezer. (Repeat and make as many cones as desired) Let cone freeze for a minimum of 4 hours, until frozen solid. When ready to use, remove a cone from freezer and slide a straw through the hole.

NOTE: Rumor has it that when the Navy Grog was first served in Hollywood, Frank Sinatra claimed it as his favorite drink. Chances are, Frank would’ve liked it even more on the beach. Traditionally made with three types of rum, the Grog is no small drink—but sipping it through a frozen snow cone makes it a little more fun.


Lapu Lapu

  • 1/3 cup fresh orange juice (from 1 or 2 oranges)
  • 1/4 cup fresh lemon juice (from 1 or 2 lemons)
  • 3 tablespoons (1 1/2 oz.) dark rum
  • 3 tablespoons (1 1/2 oz.) light rum
  • 2 tablespoons simple syrup
  • 1 1/2 tablespoons (3/4 oz.) grenadine
  • 1 fresh pineapple, trimmed and hollowed out

Fill a cocktail shaker with ice; add orange juice, lemon juice, dark rum, light rum, simple syrup, and grenadine. Cover with lid, and shake vigorously until thoroughly chilled, about 15 seconds. Strain into hollowed-out pineapple, and serve with a straw.


Deep Sea Diver

LIME SYRUP

  • 1 lime, cut into 1/4-in.-thick wheels
  • 1 cup granulated sugar
  • 1 cup water

COCKTAIL

  • 1/4 cup (2 oz.) dark rum
  • 1/4 cup (2 oz.) overproof light rum
  • 2 tablespoon fresh lime juice (from 1 lime)
  • 1 1/2 tablespoons (3/4 oz.) light rum
  • 1 1/2 tablespoons (3/4 oz.) Cointreau or other orange-flavored liqueur
  • 1 1/2 teaspoons Lime Syrup
  • 1/2 teaspoon powdered sugar
  • Fresh cracked ice
  • Lime wheel
Step 1

Prepare the Lime Syrup: Combine lime wheels, sugar, and water in a small saucepan over medium-high. Bring to a simmer, stirring often until sugar dissolves, about 1 minute. Remove from heat, and let cool to room temperature, about 30 minutes. Remove and discard lime wheels, reserving syrup. Refrigerate syrup in an airtight container for up to 2 weeks.

Step 2

Prepare the Cocktail: Fill a cocktail shaker with ice; add dark rum, overproof rum, lime juice, light rum, Cointreau, Lime Syrup, and powdered sugar. Cover with lid, and shake vigorously until thoroughly chilled, about 15 seconds. Strain into a large highball glass filled with fresh cracked ice. Add more Lime Syrup, if desired. Garnish with a lime wheel. Serve immediately.


Nui Nui 

CINNAMON AND VANILLA SIMPLE SYRUPS

  • 2 (3-in.) cinnamon sticks
  • 2 cups granulated sugar, divided
  • 2 cups water, divided
  • 1/2 vanilla bean, split lengthwise

COCKTAIL

  • 3 tablespoons (1 1/2 oz.) gold rum
  • 1 tablespoon (1/2 oz.) demerara rum
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1 tablespoon fresh orange juice (from 1 orange)
  • 1 1/2 teaspoons (1/4 oz.) allspice dram or Tuaca spiced liqueur
  • 1 1/2 teaspoons Cinnamon Simple Syrup
  • 1 1/2 teaspoons Vanilla Simple Syrup
  • 1 dash Angostura bitters
  • Cinnamon stick
  • Lemon peel strip
  • Orange peel strip
Step 1

Prepare the Cinnamon and Vanilla Simple Syrups: Combine cinnamon sticks, 1 cup of the granulated sugar, and 1 cup of the water in a small saucepan. Scrape seeds from inside of vanilla bean half into a separate small saucepan; add vanilla bean and remaining 1 cup sugar and water. Place each saucepan over medium-high, and bring contents to a simmer, stirring occasionally until sugar is dissolved, about 1 minute. Remove each saucepan from heat, and let mixtures cool to room temperature, about 30 minutes. Remove and discard cinnamon sticks and vanilla bean half from syrups. Refrigerate syrups in separate airtight containers for up to 2 weeks.

Step 2

Prepare the Cocktail: Fill a tall Collins glass with ice; add gold rum, demerara rum, lime juice, orange juice, allspice dram, Cinnamon and Vanilla Simple Syrups, and bitters, stirring to combine. Garnish with a cinnamon stick and lemon peel and orange peel strips. Serve immediately.


151 Swizzle

  • 1 cup crushed ice
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 2 tablespoons simple syrup
  • 6 to 8 drops Pernod
  • Dash of Angostura bitters
  • (1 3/4 oz.) 151 Proof demerara rum (such as Lemon Hart or El Dorado), divided
  • Dash of ground cinnamon

Place 1 cup crushed ice in a Collins glass; add lime juice, simple syrup, Pernod, Angostura bitters, and 3 tablespoons (1 1/2 ounces) of the demerara rum, and stir rapidly until frost forms on the outside of the glass, about 30 seconds. Top with remaining 1/2 tablespoon (1/4 ounce) rum, and sprinkle with cinnamon.

NOTE: Serve in a flared metal cup, the 151 Swizzle’s signature vessel for over 40 years.


Planter’s Punch (aka Jamaican Rum Punch)

  • 1 1/2 cups crushed ice or 6 ice cubes
  • 1/2 cup (4 ounces) chilled fresh pineapple juice
  • 1/4 cup (2 ounces) chilled fresh orange juice
  • 1/4 cup (2 ounces) chilled fresh lime juice (about 2 limes)
  • 1/4 cup (2 ounces) dark rum
  • Grenadine
  • Garnishes: maraschino cherries, orange slices, pineapple wedge, cocktail umbrella

Fill a cocktail shaker with ice, and add juices and rum. Shake vigorously to blend. Strain into a highball glass. Top off with a splash of Grenadine. Garnish, if desired.


Singapore Sling

  • 2 tablespoons unsweetened pineapple juice
  • 1 1/2 tablespoons (3/4 ounce) gin
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons (1/4 ounce) orange liqueur (such as Grand Marnier)
  • 1 1/2 teaspoons (1/4 ounce) cherry liqueur (such as Heering)
  • 1 1/2 teaspoons (1/4 ounce) herbal liqueur (such as Bénédictine)
  • 1 dash of homemade peach-vanilla bitters
  • 1/4 cup club soda
  • Garnishes: Orange slices, Maraschino cherries

Combine the pineapple juice, gin, lime juice, orange liqueur, cherry liqueur, herbal liqueur, and bitters in a cocktail shaker filled with ice. Cover and shake vigorously until thoroughly chilled, about 15 seconds. Strain into a highball glass. Top with the club soda, and garnish, if desired.


Missionary’s Downfall

  • 1 fresh peach slice, plus 2 for garnish
  • 1 tablespoon peach preserves
  • 1 tablespoon fresh pineapple juice
  • 1 fresh mint sprig, plus 1 for garnish
  • 3 tablespoons (1 1/2 ounces) white rum
  • 1 tablespoon honey
  • 1/8 teaspoon kosher salt

Muddle 1 peach slice, peach preserves, pineapple juice, and 1 mint sprig in the bottom of a cocktail shaker 30 seconds. Add the rum, honey, and salt to cocktail shaker. Fill with ice; cover with lid, and shake vigorously 30 seconds. Strain into a chilled rocks glass filled with ice. Garnish with a mint sprig and 2 peach slices.


Passion Fruit Zombie

  • 3/4 ounce (1 1/2 tablespoons) gold rum
  • 3/4 ounce (1 1/2 tablespoons) silver or white rum
  • 4 ounces (1/2 cup) Zombie Mix
  • 1 dash Angostura bitters
  • 1/4 to 1/2 ounce (1/2 to 1 tablespoon) Myers’ dark rum (optional)
  • Garnishes: maraschino cherry, cocktail umbrella

Combine first 4 ingredients in a cocktail shaker filled with ice. Cover, and shake vigorously. Pour into a tall glass filled with ice. Top with dark rum, if desired. Garnish, if desired.

Zombie Mix

  • 2 cups pineapple juice
  • 1 cup passion fruit juice or nectar
  • 1 cup apricot brandy
  • 1/2 cup fresh lime juice
  • 1/4 cup grenadine

Combine all ingredients in a large jar; stir until well blended. Prepare up to four days ahead, and store in the refrigerator until ready to serve.


Scorpion

  • 4 tablespoons fresh orange juice (from 1 orange)
  • 4 tablespoons (2 oz.) light rum
  • 2 tablespoons plus 2 tsp. fresh lemon juice (from 1 lemon)
  • 2 tablespoons (1 oz.) brandy
  • 2 tablespoons (1 oz.) orgeat syrup (such as Torani Almond Orgeat Syrup)
  • 1 cup crushed ice
  • Orange wedge
  • Fresh mint sprig

Process orange juice, rum, lemon juice, brandy, orgeat syrup, and ice in a blender on high until blended, about 10 seconds. Pour into a wine glass, Collins glass, or a tiki mug; garnish with an orange wedge and mint sprig.


3 Dots and a Dash

HONEY SYRUP

  • 1/2 cup honey
  • 1/2 cup water

COCKTAIL

  • 1 cup crushed ice or small ice cubes
  • 1 tablespoon Honey Syrup
  • 3 tablespoons (1 1/2 oz.) AOC Martinique Rhum agricole vieux or dark demerara rum
  • 1 tablespoon (1/2 oz.) aged dark rum
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1 tablespoon fresh orange juice (from 1 orange)
  • 1 1/2 teaspoons (1/4 oz.) Velvet Falernum
  • 1 1/2 teaspoons (1/4 oz.) allspice dram or Tuaca liqueur
  • 1 dash Angostura bitters
  • 3 maraschino cherries
  • 1 pineapple frond
Step 1

Prepare the Honey Syrup: Microwave honey and water in a small glass measuring cup on HIGH 30 seconds, stopping to stir after 15 seconds. Stir until honey dissolves. Let cool to room temperature, 20 to 30 minutes. Refrigerate syrup in an airtight container up to 2 weeks.

Step 2

Prepare the Cocktail: Place 1 cup crushed ice or small ice cubes in a cocktail shaker; add Honey Syrup, AOC Martinique Rhum agricole vieux, aged dark rum, lime juice, orange juice, Velvet Falernum, allspice dram, and Angostura bitters. Shake vigorously until thoroughly chilled, 30 seconds, and pour entire contents into a Pilsner glass. Thread cherries on a wooden pick, and place in drink with pineapple frond. Serve immediately.


Bahama Hurricane

  • 1/4 cup (2 ounces) 151-proof rum
  • 2 tablespoons (1 ounce) coffee liqueur
  • 2 tablespoons (1 ounce) Irish cream liqueur (such as Baileys)
  • 1 teaspoon orange liqueur
  • Garnishes: orange wedges, cocktail umbrella

Combine all the ingredients in a cocktail shaker filled with ice. Cover and shake vigorously until chilled, about 30 seconds. Strain into an ice-filled hurricane glass or other tall glass. Garnish, if desired.


(Recipes above ripped from Beach Cocktails by the Editors of Coastal Living.)


Kama’aina
1 1/2 oz Puerto Rican Gold Rum
1 oz Martinique Aged Rum
1 oz Guava Nectar
1/2 oz Lime
1/3 oz Coconut Cream
1/4 oz Orgeat
2 dashes Angostura Bitters
Garnish with a guava flower

Combine all the ingredients in a cocktail shaker filled with ice. Cover and shake vigorously until chilled, about 30 seconds. Strain into an ice-filled hurricane glass or other tall glass. Garnish with a guava flower, if desired.


BONUS: Chocolate Easter Bunny Fun!
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Buy hollow chocolate bunnies,
cut off their ears, and turn them into shot glasses!
RECIPE:
1 shot Godiva Dark Chocolate Liqueur
1 shot Salted Caramel Vodka
A splash of half and half


ADDED BONUS! Mint Julep (for Kentucky Derby Day)

Mint Julep

Derby Day! Have a Mint Julep!


 

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ONE MORE BONUS! Beverage Recipes from the “HAWAII Cook Book”:
(we ripped these pics from someone else just for you)

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AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

Very Special Bonus!
Liquor(dot)com’s HEMINGWAY DAIQUIRI COCKTAIL
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Ingredients:
2 oz White rum
34 oz Key lime juice
12 oz Grapefruit juice
12 oz Maraschino liqueur
2 tbsp Simple syrup

Directions:
Add all ingredients to a blender and fill with ice.
Cover and pulse the blender until the drink has a slushy consistency.
Divide the contents of the blender between 8 wine glasses
Garnish each with a whole lime wheel.


Dirty Pirate Popsicles

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Ingredients:
2 1/2 cups Coke
1/3 cup Captain Morgan Spiced Rum
1/3 cup Kahlua

Instructions:
Mix ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
Freeze for about 2 hours until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

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