Here are 10 twists on the typical tiki drink.
Ingredients
- 1 oz. unsweetened coconut milk
- 1 oz. coconut cream
- 1 oz. spiced rum
- 1 oz. aged rum
- 4 pineapple chunks about twice the size of dice
- 2 cups of crushed ice
Preparation
Add all ingredients in a blender and blend for 40 seconds. Garnish with a tiki umbrella and a fuzzy flamingo–it makes people happy.
Ingredients
- 3 Tbsps. mango puree (1 ½ cup chopped fresh mango, 1/3 cup sugar, and 1/3 cup water)
- 2 Tbsps. blanco tequila
- ¼ oz. clear orange-flavored liqueur
- ¾ oz. fresh lime juice
- 2 fresh basil leaves, torn
- 1 oz. club soda, chilled
Preparation
To make mango puree, place mango, sugar, and water in a blender. Cover and blend on high speed until smooth. Transfer to storage container. Cover and refrigerate up to 3 days. Makes about 1 ½ cups. To make drink, add 1 ½ oz. of the mango puree, tequila, orange-flavored liqueur, lime juice, and torn basil leaves to cocktail shaker. Fill shaker with ice. Cover and shake vigorously. Strain into cocktail glass filled with fresh ice. Top with club soda. Garnish with mango puree and basil leaves.
Ingredients
- 2 oz. rum (for fishbowl)
- 1 oz. blue curacao (for fishbowl)
- 20 oz. lemonade (for fishbowl)
- 1 ½ oz. light rum (for piña colada)
- 2 oz. Coco Lopez cream of coconut (for piña colada)
- 2 oz. pineapple juice (for piña colada)
- 1 cup crushed ice (for piña colada)
Preparation
Make first half of drink by combining 2 oz. rum, blue curaco, and lemonade in a fish bowl filled with ice. Then, make pina colada by pouring 1 ½ oz. light rum, cream of coconut, and pineapple juice into a blender with one cup of crushed ice. Blend until smooth and pour into a Collins glass. Place glass inside fishbowl.
Ingredients
- 2 oz. aged cachaca
- ½ oz. mango puree
- ¾ oz. fresh lemon juice
- ½ oz. Cointreau
Preparation
Shake and strain into a Collins glass. Add an umbrella.
Ingredients
- 1.5 oz. Ketal One Vodka
- 1.5 oz. coconut water
- 0.5 oz. cream of coconut
- 2 oz. pineapple juice
- 0.5 oz. Disaronno Amaretto
Preparation
Combine all ingredients, except amaretto, in a Boston shaker with ice. Shake and strain over fresh ice and float amaretto on top.
Ingredients
- 2 oz. vodka
- 1 oz. banana liqueur
- 3 oz. guava nectar
- wheat ale
Preparation
Add vodka, banana liqueur, and guava nectar in a cocktail shaker filled with ice and shake. Pour ingredients in a chilled Collins glass. Top with wheat ale.
Ingredients
- ¾ oz. coffee syrup
- ¼ oz. Demerara Syrup
- ¾ oz. lime juice
- 1 oz. pineapple juice
- 1 ½ oz. white rum
- ½ oz. Cruzan Black Strap Rum
- 2 oz. granulated sugar
- 1 pineapple slice
- coffee beans
Preparation
Add syrups, rums, juices, and sugar in a cocktail shaker filled with ice. Shake vigorously for 10 seconds. Double strain into a cocktail glass. Stir until dissolved. Garnish with pineapple slice and coffee beans.
Ingredients
- 3 oz. Sailor Jerry Rum
- 2 oz. pineapple juice
- 1 oz. port
- 1 oz. simple syrup
- 1 oz. fresh lime juice
- 2 dashes Peychaud Bitters
- 2 dashes Angostura Bitters
- 1 pineapple slice
Preparation
Combine ingredients, shake, and strain over crushed ice. Garnish with a pineapple slice and a paper umbrella.
Ingredients
- 2 oz. coconut-infused vodka
- 2 oz. coconut water
- 2 oz. Coco Lopez Coconut Milk
- 1 fresh coconut with top cut off
- 1 fresh flower for garnish
Preparation
Combine vodka, coconut water, and coconut milk. Add in a cocktail shaker filled with ice and shake. Pour into a fresh coconut. Add a flower for garnish.
Ingredients
- 3 oz. pineapple juice
- ½ oz. strained, freshly squeezed lemon juice
- ½ oz. simple syrup
- ½ oz. orange liqueur
- ¾ oz. white rum
- ¾ oz. vodka
- 1 pineapple slice
- 1 cherry
Preparation
Add ingredients to glass over crushed ice in given order. Stir gently to combine. Garnish with a cherry and pineapple slice.