Tiki Drink Recipes

Retro Staff 2 Comments

Favorite Tiki Cocktails

At Retroplanet.com, we’re always in the mood for anything retro, especially if it’s a Tiki Party. In recent years there has been a renewed interest in Tiki bars and the delicious cocktail recipes they’re famous for. Most of these drinks were introduced in some of the original tropical-themed bars, like Donn Beach’s Beachcomber. As a matter of fact, Donn Beach (who changed his name legally from Ernest Gantt) claimed to invent several famous Tiki drinks, such as the Mai Tai and the Zombie.

When planning your Tiki Bar or party, keep in mind that we have cool Tiki products to help you make your party a success. We have Tiki drink glasses, bowls, straws, signs, drink mixes and more. We’ve provided some Tiki drink recipes to get you started. And don’t forget to add the little drink umbrellas!

Mai Tai
3 ounces white rum
1½ ounces orgeat syrup
1½ ounces triple sec
4½ ounces sweet and sour mix

Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a Mai Tai glass or tumbler. Garnish with fresh fruit and add a straw.

Zombie
½ ounce Bacardi 151 rum
1 ounce pineapple juice
1 ounce orange juice
½ ounce apricot brandy
1 teaspoon sugar
2 ounces light rum
1 ounce dark rum
1 ounce lime juice

Combine all ingredients in a cocktail shaker with ice except Bacardi rum. Shake well. Strain into a tall Tiki mug. Float Bacardi rum on top of drink. Garnish with fresh fruit and/or a sprig of mint.

Navy Grog
1 ounce light Puerto Rican rum
1 ounce dark Jamaican rum
1 ounce Demerara rum
¾ ounce lime juice
¾ ounce grapefruit juice
¾ ounce honey
1 ounce club soda

Heat honey until liquid. Blend juices in a blender. Stir in the rums and club soda. Pour into a tall Tiki mug filled with crushed ice. Serve with a slice of lime.

Scorpion Bowl
2 ounces gin
1 ounce dark rum
2 ounces light rum
2 ounces Demerara rum
2 ounces vodka
2 ounces grenadine
4 ounces orange juice
4 ounces pineapple juice

Fill a pitcher with 10 ounces of ice. Add liquors. Mix in juice and grenadine. Makes 2 to 5 servings. Pour into a Scorpion or Volcano bowl and serve with fresh fruit (pineapples and cherries) and straws.

PainKiller
2 ounces Pusser’s dark rum
1 ounce Coco Lopez
4 ounces pineapple juice
1½  ounces orange juice

Mixes the juices and Coco Lopez and pour over ice in a tall Tiki mug or Collins glass. Add rum a sprinkle on grated nutmeg. Garnish with orange slices or pineapple and a maraschino cherry.

Fog Cutter
1½ ounce light rum
½ gin
½ brandy
1 ounce orange juice
3 tablespoons lemon juice
1½ teaspoon orgeat syrup
1 teaspoon sweet sherry

Shake all ingredients in a cocktail shaker with ice. Strain into an iced-filled tall Tiki mug or Collins glass. Top with a teaspoon of sweet sherry.

Planter’s Punch
1 ounce fresh lime juice
1 ounce fresh lemon juice
2 ounces orange juice
2 teaspoons confectioner’s sugar
2 ounces light rum
1 ounce dark rum
2 dashes triple sec
2 dashes grenadine
Slices of orange, lemon and pineapple
Sprig of mint
Maraschino cherry

Pour fruit juices, sugar and rums into a tall iced filled Tiki mug. Stir until the mug becomes frosty. Add fruit and top with triple sec and grenadine. Garnish with mint sprig.

Singapore Sling
1 ½ ounce gin
1 ounce lemon juice
¼ ounce sugar syrup
1 ½ teaspoon powdered sugar
2 ounces club soda
1/2 ounce cherry brandy
Maraschino cherry
Lemon slice

Combine gin, lemon juice, sugar syrup and powdered sugar in an ice-filled shaker. Shake well and strain into a tall Tiki mug or Collins glass. Top with club soda. Pour cherry brandy over the back of a spoon to “float” it on top. Garnish with a cherry and a lemon slice.

Coconut Punch
1 jigger Demerara rum
¼ cup coconut milk
½ teaspoon sugar
1 tablespoon lime juice

Add all ingredients to a cocktail shaker half filled with cracked ice. Shake well and strain into coconut shell or mug. Add crushed ice and a straw.

And the following is a recipe for a cocktail called the Tahitian Tattoo:

Tahitian Tattoo
1½ ounces dark rum
1 ounce Malibu rum
½ ounce spiced rum
2 ounces pineapple juice
2 ounces mango puree
2 ounces Coco Lopez
1 whole banana, peeled

Add all ingredients into a blender and blend until smooth. Pour into a chilled Tiki mug and garnish with a pineapple slice.

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