The origin of that great tiki cocktail, the Mai Tai, is murky water at best. To fully understand the where, when, who, why and how of the matter you have to go all the way back to the 1930’s!
As it stands the where and when of the original Mai Tai is pretty much set in stone; it’s the ‘who’ that’s the biggest query…
So let’s state for a fact: The Mai Tai was created in California back in the early 1900’s and was created by one of two cocktail legends: Victor ‘Trader Vic’ Bergeron or Ernest ‘Don the Beachcomber’ Gantt.
I won’t regale you with their two highly intriguing stories, at least no more than to say that Trader Vic’s story is the more plausible (and also sounds more naturally true). That said, if you want to read Vic’s or Don’s Mai Tai origin stories then click here…
Arguably the most important factor in deciding who got the plaudits for the creation of the Mai Tai is that there are Trader Vic restaurants/bars across the world, and yet the same cannot be said for don the beachcomber establishments…
That result for them both has led to Trader Vic’s being the go to establishment for truly authentic tiki themed bars/restaurants and, by way of necessity; they also stock one of the wealthiest collection of tiki cocktails (Click here for a link to the cocktail menu of Trader Vic’s London branch)…
So why are tiki cocktails a thing? Well when they first came about they accompanied some fantastic food recipes that were Polynesian inspired and boasted some bold and wonderful flavours. Now both Don the Beachcomber and Trader Vic translated the flavour combinations of their food into their drinks. This led to some stunning, and some strong, tiki cocktails entering the world of mixology and becoming synonymous with both American and tropical culture since…
A brief history in a timely fashion (yes this will be quick)
The tiki cocktail started with the opening of the very first ‘tiki’ restaurant back in 1934. Regardless of who invented the Mai Tai, it is clear to see that Don Beach was the first person to start mixing fresh syrups, juices and rum. This practice is what makes cocktail a true tiki cocktail and was carried out by both Vic and beach throughout the renaissance of the tiki cocktail, leading to some of the great cocktails we now see plastered across almost every menu in every bar we ever go to!
Of course huge events like the world wars and American prohibition all had extremely potent effects on the course of the tiki cocktail, whether they precede the tiki era or simply occurred during their height. Inevitably the novelty of tiki cocktails and their almost teleportation-like effects wore off and they fell out of fashion during the 1960’s – mainly due to the Vietnam war and an increased sensitivity to indigenous peoples and; the former taking away the ideals of living out your days on a beach paradise pretty much nailed the coffin of the tiki culture firmly shut.
Fear Not! Like a phoenix from the ashes the tiki cocktail is back in full force (hurrah). The best thing about reboots is the ability to do something right. Mostly.
Tiki cocktails are certainly on a rise, and this is probably buoyed on by the astonishing firework of a rise that rum is currently experiencing. Although, as I have mentioned briefly in my earlier posts tiki cocktails of the present day are experimenting with other spirits…
This current trend of craft cocktails taking on the tiki cocktails and introducing new and exciting directions, shows how far the cocktails of the tiki theme have come since their rather humble beginnings…
So from their creation stemming from the blood of the first Mai Tai, tiki cocktails evolved to include some rather stunning concoctions. Granted there are some that may not give you the best of evenings but if we’re honest with ourselves, drinking absinthe in copious amounts is never a decent decision…
Look out for some of the best recipes from across the internet, from Classic Mai Tai’s to odd little Tequila-drenched Pina coladas, there is bound to be one cocktail for all tastes…
As a final note: This week will signal the end of my Tiki-Themed month and over the following couple of months I’ll be looking at something a little different. Keep an eye out near the end of the week for some (possibly) exciting news!
Where has all the rum gone? – Jamaica, Guyana, Martinique, Cuba & Puerto Rico, that’s where!
There are not many Tiki themed cocktail bars in my local area [Sad face] and therefore my exotic getaways are restricted to what I make for myself, unless I want a poorly made Pina Colada – everywhere sells those!
Unfortunately, for me at least, that means that certain products are only available seasonally and whilst most would argue that the need for a tiki cocktail in the winter is not quite like it is when in the height of summer, I feel that it’s my right to be able to get a decently made tiki cocktail whenever I want!
So whilst I struggle on with my local bars and pubs, trying ever so hard to find at least a good tiki cocktail, I dream of bigger and most definitely better things: A great tiki cocktail!
That usually means I’m left with gathering ingredients and making the drink myself, and that is exactly what I’ve done for the 3 cocktails used in this post…
But first: What is a tiki cocktail? It’s all well and good me saying “tiki this” and “tiki that” but I suppose unless you have some context it could be a little over your head. Well let’s discuss what a tiki cocktail is and why they’re too important to be made poorly…
The Great American Tiki Rush
So whilst I yearn for well-made and great tasting tiki, I had a thought: What exactly makes a great Tiki cocktail? I mean I know how to make all the classic tiki cocktails: the Mai Tai, Zombie, even the often poorly made Pina Colada; but what is the history of this exotic cocktail genre? And what does it mean to drink a Tiki drink like the Mai Tai?
Well here I look to share some of the discoveries I’ve made whilst trawling through the endless recipe pages the internet unsurprisingly supplied… I’ll even throw in three (3) of my favourite classic tiki cocktails for good measure!
Forget the gold rush and mid-west gunfights; the biggest rush of recent American history was the rise of the Tiki cocktail. Tiki cocktails came from seemingly nothing and, spearheaded by two particular individuals, rose to become one of the most popular cocktail genres of the current time! But a little more about that a little later.
What tiki cocktails are meant to provoke are memories of exotic locations and beach side haunts. At the very least they’re meant to help take you away from the everyday trivialities of life.
Tiki cocktails are more than just another genre of cocktails, and it’s all too easy to think of them as just rum cocktails and this is the unfortunate trap a lot of bars that serve these cocktails fall prey to.
A tiki cocktail, by general definition is a cocktail that uses Jamaican rum, Martinique rum and then a combination of syrups, juices and other liqueurs. The importance in that definition is the first two ingredients: 2 types of Rum. Although other spirits are being used more and more – this is in no way a bad thing!
The overall definition is a little open to interpretation and whilst some die-hards will tell you that “a tiki cocktail simply has to contain rum” most bartenders and mixologists understand that restricting ones pool of inspiration is a bit short-sighted. After all you can make an old fashioned with rum, why not a tiki cocktail with scotch?
However, that being said, almost every cocktail expert will tell you one thing: When getting into tiki drinks always start with rum and master the classics first and only then should you think about expanding into other spirits and liqueurs as ingredients…
It might seem a little contradictory but when you think about the most famous tiki cocktails they always almost contain rum as a base spirit. This is no coincidence as back during their infancy, tiki cocktails used rum exclusively. It’s only been in the most recent times that tequila, vodka and whisky – among other spirits – have been used. It is the classic nature of these cocktails, as well as other rum-based tiki cocktails, that give rise to the stigmata of using other spirits.
So let’s assume that you want to start out on your very first tiki cocktail adventure, and to do that you need to heed the advice of cocktail experts: Start with Rum…
The type(s) of rum you start with is important, if only for the sake of creating the best cocktails you can possibly make. This collection of 3 main types of rum should be enough to get you started and then, as stated above, you can expand to your own pace:
A rich Demerara-style rum from Guyana or a nice rhum agricole from Martinique – El Dorado 12YO rum is expensive, but one of the best rums out there, at least in this category…
A rich Jamaican rum – Appleton Estate ‘Special Jamaican Rum’ is a great choice, especially as it is readily available in most UK supermarkets…
And, arguably the most overlooked rum for beginners: White rum. A white rum in the style of Cuba or Puerto Rico is the best choice – Brugal & Havana club are great brands to start with…
Once you have the rum you simply need to pay a visit to your local supermarket/green grocers and do one of two things: Decide on your laziness level!
If you want truly authentic tiki cocktails, then you simply have to go full-fresh juice. To do this find the produce section of the shop and pick up some exotic fruits:
Pineapples, mangoes, passion fruit, dragon fruit, lychee, oranges, lemons, limes and of course coconuts. Feel free to experiment with literally any exotic fruit you can lay your hands on.
Then simply blend the ingredients up to create truly fresh fruit juice for your cocktails! You can also use chunks and slices of the same fruit for creating home-made sugar syrups, which can really help to add further depth in taste to your cocktails.
Failing that most supermarkets, at least here in the UK, stock ‘NFC – Not From Concentrate’ juices and I cannot state clearly enough that this is literally the lowest you should go when making cocktails. Juices from concentrates are a little cheaper but for truly authentic and, simply put, better tasting cocktails you really should get the juice as fresh as possible…
The only other things you need to make your tiki cocktails are:
Ice (cubed) – you will need the best quality you can find and for the sake of any blended drinks please use cubed ice rather than crushed! – Although if you require crushed by all means do get it, but do not use it in place of the cubed ice! Trust me you don’t want to blend crushed ice, unless you want to water out your drink…
Decent glassware and garnishes: Get a decent hurricane glass (or two) and also some nice straws. You can also go all out on the garnish, using umbrellas and various fruit twirls etc. but I prefer it when the motto less = more is in effect!
Once you have all the things mentioned above you’re ready to move onto the recipes!
So what are the most famous tiki cocktails?
Obviously everyone knows of the main 3 cocktails: The Mai Tai, The Zombie and of course that sleeper tiki big-hitter: The Pina Colada.
But not many people know how to make these cocktails properly. The recipes shared below are believed to be the original or, in case of the Mai Tai, the closest possible match using today’s ingredients…
How to make a Classic Tiki cocktail at home?
Rum + Fruit Juice + Syrup = COCKTAILS O’CLOCK!!!
Before we start I have to confess: This is not the original recipe. The original recipe calls for a type of rum no longer made, however the fusion of the two rums used is supposedly the closest you can get to the original. Andlike all things on this blog I’ve given this cocktail a teeny-tiny little fervent shaker tweak…
1 measure Martinique Rum
1 measure Jamaican Rum
1 measure fresh Lime Juice
½ measure Orgeat Syrup
½ measure Cointreau
Garnish: Sprig of mint & fresh lime…
This cocktail is a simple yet effective mixture that is usually ruined by the type of ingredients used and not the method. As you’ll see below the method is pretty darn easy…
Combine all of the ingredients (except the garnish) in an ice filled shaker and shake well – for around 10-20 seconds [or until the tin ices over].
Strain the mixture into a rocks glass full of crushed ice and garnish with a sprig of mint and a lime wedge/wheel/twist [whichever you prefer].
Fervent Shaker teeny-tiny little tweak: Try floating some dark, high quality rum on top of the drink before garnishing… It’ll add a little richness to the final sips of this already awesome drink…
Originally created by the original beachcomber himself, it contains a super-secret ingredient which for years was just that: secret. Turns out it was just a mix of grapefruit and cinnamon syrups!
1.5 measures gold Puerto Rican Rum
1.5 measures Jamaican Rum
1 measure 151 Demerara Rum
¾ measure fresh lime juice
½ Dons Mix (Grapefruit & Cinnamon syrup mixture)
½ measure Falernum liqueur
8 drops absinthe
1 dash angostura bitters
Blend all the ingredients together, with ice, for about 5-10 seconds (high speed).
Pour the mixture into a chimney* glass and garnish with a sprig of mint!
* A chimney glass is a type of glass you are already probably aware of and, depending on their shape/size, are known by several names: The delmonico, The collins & The highball.
2 measures White Rum
2 measures Coconut Cream
2 measures Pineapple Juice
100 grams crushed ice
Blend all of these ingredients together and strain into a well-chilled hurricane glass and garnish with a wedge of pineapple, a couple of cherries and, if you’re feeling exceptionally exotic, a decently sized pineapple leaf.
So there you go! 3 classic tiki cocktails 1 from each of the ‘fathers of tiki’ and of course everyone’s summer classic: the Pina Colada.
Tiki cocktails are more than just a rum mix; they’re an escape from reality and all things boring. They’re a chilled, and sometimes eclectic, mix of rum juice, syrup and of course exotic flavours. The next time you go out and about why not order a mai tai, or a pina colada? Or, and only if you’re feeling exceptionally brave, why not try a zombie or two? Although most places will only allow you a double tap…
Keep your eyes peeled for more Tiki fun coming up later this month, from the best tiki cocktails to the best rums to use in those cocktails and all sorts of other tid-bits. This month, come away with me and enjoy an escape like no other: Tiki Cocktails…
So last time I wrote about a cocktail bar, it was a top notch bar up on the London Bridge promenade. This time it’s a newly opened bar down on the south east Kent coast; Rickus (near the old town in Margate)…
Now I don’t like to show bias, but in all honesty I’m fully behind this venture, owned, run & staffed by Lituanians (or so my sources tell me) this bar/restaurant, along with the new hotel right next door, has become the most recent addition to the Thanet coast rejuvenation project (albeit unofficially).
But onto the whole point of this post: THE COCKTAILS!
Now by the time I had the funds for a decent outing (you cannot just have one cocktail afterall!) the bar had been open for a few weeks and I’d had plenty of ‘word of mouth’ reviews:
“great cocktails, the ones with baileys in are amazing!” – My friend & co-worker Steph.
“we went last week and the cocktails are amazing value for money – the food was good too!” – My friend and co-worker Josh
So those were just a couple of the times they bragged on about this bar, and boy did they brag. So in typical Cocktail snobbery I set off for a taste test of my very own. Armed with the two above people (and Steph’s Daughter) I was determined to try a varied selection. I was looking for their methods, the choice of spirits, the spirits they used in the cocktails and of course the cocktails themselves. Shortly you’ll see I’ve given them a rating for both the cocktails and the service. The cocktails I tried were;
– The Sea Devil,
A fruity, but crisp, tequila based concoction which also used cranberry juice. The first cocktail of the evening; my thought process was to try something a little different and a little out of my comfort zone (I rarely drink tequila after all). This drink was made quickly, but properly and tasted great. There was just enough juice to cover the tequila’s unpleasant flavours (it was Sierra’s Blanco Tequila and we all know the kick I’m on about) but not so much that it was too watered down.
– Peach Bellini (x2)
As the name suggests, this was a cocktail modelled on the classic bellini recipe, using peach liqueur as well as peach puree, giving the drink a little extra intensity. By far the most impressive on the menu, this cocktail cost £6 and boy do you get a lot for your money. Most places will offer you a champagne flute with peach puree and topped up to, about, the ¾ mark (if you’re lucky) with champagne. Rickus, however, supply a large (it was massive) wine shaped goblet and sure it’s not champagne they use, but the sparkling wine used was fantastic with the sweet peachy taste of both the liqueur and puree. Garnished with a physalis berry (which was slightly over-ripe and sour – they should be a little less sour and sweeter to taste – but that’s the snob in me coming out) and in the girls’ case a handful of strawberries this drink was by far their best offering.
– Pina Colada
The last cocktail of the night was a classic, sure, but one many places can ruin very easily (which is ridiculous as it is an easy cocktail to make). I’m afraid to say that the use of a blender was lacking (which is a big shame as that’s half the point of making a pina colada) but that aside the drink was shaken enough to mix in the ingredients (well enough to be drinkable anyway!).
As for the reviews, I will now say a little about the service, followed by the cocktails and overall impressions…
Waiting time: Overall the waiting time for our cocktails was more than sufficient, they were not too quick as to rush the preparation; equally they did not take too long (and ruin the dilution of the drink). They served the cocktails well and always the drinks were of a good quality. 10/10
Attention to detail: all the recipes they had to make were done from memory and were constantly cleaning and talking to each other. I got the impression it was an organised environment and they were wuick to help each other out (passing ingredients etc…). 9/10
Customer relations: Listened and understood our orders well, and were always happy to help. They were very fair and served us all in order (they kept track of their next customer well and I do not remember them making a mistake). At one point they did run out of limes, but were extremely pleasant and told customers this, stating a short wait was necessary. 10/10
Cocktail knowledge: They created all the cocktails we ordered from memory (if they were reading a menu the other side of the bar they hid it well) and supplied fast relatively efficient drinks (although some recipes could be improved). 8/10
The ingredients used where, for the most part, correct to the classic recipes. However in some cases they have changed them and tweaked certain other recipes (like using peach liqueur as well as peach juice in their Bellini or coconut syrup instead of milk in their Pina colada). Whilst some of their cocktails do suffer (see the Pina Colada review below) others prosper extensively (see the Bellini review below).
Quality of drinks:
Overall the cocktails at Rickus were surprising. Not being disrespectful but from a glance at the menu you just wouldn’t expect the quality to be as high as they were. Using syrups galore and tweaking recipes where required some of the cocktails do suffer (as said above) but the interesting point to make is that their bellini is one of the best I’ve ever tasted. The best thing I can suggest is for you to go there and try the cocktails for yourself…
This section is all about the cocktails, and what I thought of them. An overall score will include these and where possible will look at the ingredients in the drink, the visual end product, the techniques used in the production and of course the taste…
Sea Devil: 8/10
Pina colada: 6/10
The menu is a bunch of well printed (but unprotected) paper held together by the clamp on the clipboard they sit on. It’s a shame as they have not created a nice little unique menu. The menu is the first thing customers will really look at in a bar
The Décor is something special: The medieval looking maps on the wall of both eastern Europe and the UK/Thanet are unique to say the least. The Décor is warm and welcoming, but if you fancy a cocktail outside their perfectly positioned balcony can offer stunning views of the sunset over the sandy Margate beach.
Overall the cocktails are good, although some suffer from the lack of the proper techniques. However they do serve one of the best Bellini’s I’ve ever had and their choice of alcohol behind the bar is quite good considering its dainty size.
The service was fantastic; the bartenders are friendly, helpful and more than happy when you order off the menu. Their knowledge was good, making the cocktails ordered without the need for prompts and to top it off, they improvised well when some of the garnishes ran out, keeping up the professional look of the cocktails being served. Very impressed with the overall service and would definitely go back on this point alone.
Rickus Cocktail Bar & Restaurant is a very welcome change of scenery to the excess of pubs and ‘gastro-pubs’ that keep popping up. The cocktails are extremely good value for money as well as a great atmosphere. Go with some good friends and it will be one of the better nights you could have. Friendly staff, great atmosphere, great value for money and when you leave the first thing you want to do is plan your next return-visit. A great addition to an otherwise bland seafront, Margate (as well as the Thanet area in general) could benefit from more ventures like this.
Verdict: Must see, try the Bellini’s, they’re something a bit special!
Now anyone who has read my Cuba Libre post (or seen any of the status updates on my Facebook page) will verify this: I LOVE RUM! My 2 favourite rum cocktails of all time (ever) are; 1) The Cuba Libre, 2) Dark N’ Stormy… I’ve placed the DNS as the number 1 (without a doubt) but the Cuba Libre only made it to number 3… Scroll down to find out why…
10. Twisted Lemon Mojito
60ml White Rum
15ml sugar syrup
1 lime (chunked/quartered)
8 mint leaves
20ml Lemon Juice
Top up Lemonade
Place the mint leaves in the bottom of the serving glass and place the lime pieces on top of the lime (skin-side up). Pour in the sugar syrup and gently muddle the ingredients (be careful not to tear the mint leaves as the drink will become bitter, you just want to loosen the oils from the leaves). Pour in the rum and stir very gently. Fill the glass with crushed ice and top up with the lemon juice and lemonade. Stir to mix up the drink one last time. Garnish with a lime wedge and mint sprig. Serve with 2 straws.
9. Perfect Storm
1 Vanilla Bean
½ cup Caster Sugar
30ml Ginger Ale
45ml Apple Cider
60ml Dark Rum
Mix together the rum, cider and ginger ale and pour into a vanilla sugar rimmed glass (filled with ice). Garnish with half the vanilla bean.
8. (Classic) Mai Tai
30ml Golden (light) Rum
30ml Dark Rum
15ml Orange Curacao (although a clear triple sec will suffice)
10ml sugar syrup
15ml almond (orgeat) syrup
Juice of one medium sized lime
Combine and shake all the above ingredients over ice. Shake until the metal of the shaker is well iced. Strain into a rocks glass (over crushed ice if you prefer) and garnish with a combination of the following: Lime wedges, pineapple wedges, maraschino cherries & Orange twirls.
7. Classic Daiquiri
60ml White Rum
20ml fresh lime juice
2 teaspoons sugar syrup
1 teaspoon maraschino liqueur (optional)
Shake all the ingredients over ice and strain into a cocktail glass (martini). Garnish with a thin slice of lime/lime twirl.
6. Pineapple & Mango Rum Cocktails
2 ½ small ripe mangoes, peeled & cubed (1/2 mango sliced length-ways and with the skin left on),
120ml Appleton estate golden rum
120ml cup fresh mineral water
1L Fresh Pineapple Juice
Fresh tropical/exotic fruit for garnish (Dragon Fruit, Star Fruit, Papaya, Physalis etc)
Puree the mangoes, rum and mineral water and pour 120ml of puree into each glass. Top up the glasses with ice and pour over the pineapple juice (fill the glass). Garnish with the mango slices and tropical/exotic fruit (add some flowers to make the drinks look a bit more tropical).
5. Classic Caribbean Mojito
60ml White rum
15ml sugar syrup
1 Lime (chunked/quartered)
8 Mint leaves
Top up Soda Water
Same preparation as no.10; Use as little or as much mint/lime as you prefer but no less than 1 lime worth of chunks/quarters. Top up with soda water instead of lemonade.
Top tip: for a hit of flavour, add 1-2 pieces (more for small berries) of your chosen fruit into the shaker and shake with the rest of the ingredients (various amounts of fresh juice will also work – although slightly dilute the overall strength of the drink).
4. Classic Pina Colada
500ml Fresh Pineapple Juice
180ml creamed coconut (tinned is ok)
250ml Golden (light) Rum
750ml crushed ice
Garnish: 4 lime twirls & 4 pineapple spears
Blend all of the ingredients (except the garnishes) and blend for about 1 minute. Pour into hurricane glasses and drop in the pineapple spears. Wipe a lime twirl around the rim of each glass and drop it into the drink to finish. Serve immediately with straws.
Top tip: Choose nicely flavoured golden rums; Brugal Anejo or Bacardi Gold are great choices. For an added touch of class use Angostura 1919 rum. Also if you fancy a splash of heat, use a spiced rum and drop in 2 teaspoons of fresh ginger juice just before you blend., It’ll be subtle but worth the underlying heat.
3. A Very Cuban, Cuba Libre (aka the Cuban)
50ml Havana Club 3yo Rum
Top up Coca Cola
Fill a highball glass with ice. Pour in the rum and squeeze in half a limes worth of juice (less if you prefer), and top up with coca cola (original – all the others distort the classic taste).
2. Jamaican Mule
50ml Jamaican Rum
Top up Ginger Beer
Over crushed ice, pour in the rum and top up with the ginger beer. Garnish with the lime wedge (giving the drinker the choice of adding it to the drink – personally I add 25ml lime juice in, but that’s just me!).
1. Bermudan Dark N’ Stormy
50ml Black Rum
12.5ml Fresh Lime Juice
25ml Falernum (Bermudan alcoholic sugar syrup)
Top up with Ginger Ale
‘Goslings Black Seal’ is the rum normally used in this cocktail, but it is hard to find here in the UK. For an easy to find alternative try my personal favourite: ‘The Kraken Black Spiced Rum’ it’s gentle heat and subtle caramel/molasses flavours work very well with the ginger ale.
To make this delicious cocktail the traditional way, build in an ice filled glass the ginger ale, then add a shaken mix of the falernum syrup, lime juice and rum. Stir if you want but the drink should look like the picture above if you do it right…
Top Tip: For an added hit of fresh heat try adding a couple of teaspoons of fresh pressed ginger juice.