Wednesday, December 17, 2014

Rum 302: Let's try some Tiki Cocktails!

Rum is one of the most playful spirits there is. There are some amazing aged rums that are great on their own or even can be used in similar pairings to whiskeys. Most people see rum as very sweet, which it is. It is constantly paired with fresh fruit juices and syrups to create stunningly beautiful concoctions. These are a few classic tiki drinks that are a pretty good jumping-off point into the world of complicated rum heavy cocktails.


Light and Dark Rum, Passion Fruit Juice, OJ, Lime, Simple Syrup, Grenadine
Squeeze juice from half a lime into a cocktail shaker with ice. Pour 2oz of light rum, dark rum, and passion fruit juice, 1 oz of orange juice, and a splash of simple syrup and grenadine into a large mixing tin with ice. Shake well. Strain into a hurricane glass with fresh ice. Garnish with a cherry and an orange.
The Hurricane came about in 1939 at the New Orleans World Fair. It was named after the style of the glass it was served in, which was actually modeled after a style of lamp. The story is that Pat O'Brien, the creator of the drink, started creating incredibly rum heavy drinks to get rid of the rum stock the aggressive rum distributors coerced him to buy. Again many bartenders just wing this drink, throwing in other fruit schnapps or pineapple juice instead of using passion fruit juice. Good old New Orleans. When life gives you rum, have a party. 

Bahama Mama
Light Rum, Malibu, Banana Liqueur, Grenadine. OJ, Pineapple Juice
Add a 1/2 oz of light rum, coconut rum, banana liqueur, and grenadine to a mixing glass. Add equal parts of orange juice and pineapple juice to fill. Add a mixing tin and shake. Strain into a decorative glass with fresh ice.
The Bahama Mama is actually a pretty popular cocktail despite it having no clear history or origin. It started to gain popularity on the beaches of The Bahamas, but there is no credited creator. Because of this, it is hard to find an agreed-upon recipe. Some variations call for lemon juice, cherry liqueur, or even coffee liqueur. 

Pina Colada

Light Rum, Pineapple Juice, cream of coconut,
 Pour 2oz of light rum, 2oz pineapple juice, and 1 1/2oz cream of coconut into a large mixing tin with ice. Shake well and strain into a poco grande glass with fresh ice. Garnish with a pineapple wedge.
This drink was created by Ramon Perez at the Beachcomber Bar in San Juan, Puerto Rico. The Pina Colada probably actually originated as a frozen drink. Feel free to try this drink blended with a bit of cream or ice cream for texture. I simply don't want to see you trying to make a blended concoction with a pre-bottled mix.  The scale of this drink will naturally need to be adjusted depending on what glass you use or if you try it blended. There is actually a variation of the Pina Colada, the Kappa Colada, which uses brandy instead of rum. 

Mai Tai
2oz Jamaican rum, 1oz lime juice, 1/2oz orange curaçao, 1/2oz orgeat
In a shaker, add all the ingredients with some hard ice and give it a light shake, don't water it down too much. Strain into a rocks glass with shredded or crushed ice. Garnish with some mint.
This drink was either created by Trader Vic's or Don the Beachcomber. They were the two original rival tiki bars in California. The name translates from the Tahitian word for good. Most Mai Tais these days are shaken with crazy amounts of fruit juices, but the original was actually built over crushed ice to keep the flavor soft. Many people will opt to do a rum float on top of this as well. This is one of the pure original tiki cocktails, it's pretty stiff and not really that fruity, so do be careful

Special mention to: Zombie, Scorpion Bowl, Planters Punch, 151 Swizzle

Photo Credit: wikimedia


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