Tantalizing Tiki Drinks

Mai Tai

• ½ oz. lime juice
• ½ oz. orange curacao
• ½ oz. orgeat syrup
• 1 oz. dark rum
• 1 oz. light rum
• Maraschino cherry for garnish

Pour all ingredients except dark rum into shaker with ice. Shake well. Strain into glass with half filled ice. Top with dark rum. Garnish with cherry.

Dragon 88 Mai Tai

• 1½ oz. rhum agricole
• 1 oz. amber rum
• 1 oz. dark spiced rum
• ½ oz. fresh lime juice
• ½ oz. orange curacao
• ½ oz. orgeat syrup
• ½ oz Velvet Falernum

Combine rums, juice, curacao, orgeat, and Falernum in a cocktail shaker filled with ice. Shake well and pour into cocktail glass filled with crushed ice; garnish with a pineapple slice and a maraschino cherry.

Hawaiian Black Eye

• 5 Blackberries (one for garnish)
• ½ oz. lime juice
• ½ oz. fee brother’s Falernum
• ½ oz. simple syrup
• ½ oz. black spiced rum
• 1 oz. mount gay eclipse rum
• 3 dashes of miracle mile forbidden bitters
• 1 cup ice

Mash blackberries through a fine mesh trainer to avoid seeds. Place all ingredients in blender and blend until smooth.

Hurricane

• 1 tbsp. grenadine
• 1 tbsp. simple syrup
• Juice of half a lime
• 1 oz. orange juice
• 2 oz. passion fruit juice
• 2 oz. dark rum
• 2 oz. light rum

Squeeze juice from half lime into cocktail shaker over ice. Pour the remaining ingredients into shaker. Shake well. Strain into glass. Garnish with cherry and orange slice.

Tiki Torch

• 1 oz. lime juice
• 1 oz. passion fruit juice
• 1 oz. pineapple juice
• 1 oz. dark rum
• 1 oz. gin
• ½ oz. light muscovado sugar syrup
• 5 coffee beans

Crush coffee beans in shaker and add muscovado syrup and muddle. Add the rest of the ingredients and shake well with ice. Double strain into glass with crushed ice. Garnish with pineapple and cherry.

Jungle Bird

• 1 ½ oz. pineapple juice
• ½ oz. lime juice
• ½ oz. simple syrup
• ¾ oz. Campari
• 1 ½ oz. dark rum

Combine ingredients in shaker and shake well. Pour into glass with ice. Garnish with pineapple.

Royal Clipper

• 2 1/2 oz. Pineapple juice
• 1/3 oz. Blue curacao
• 1/3 oz. crème de banana
• 1/3 oz. Apricot brandy
• 1/3 oz. Myers rum

Place all ingredients and ice into blender and blend until smooth. Garnish with pineapple and cherry.

Tiki Tree Viper

• 1 oz. lime juice
• ½ oz. orange juice
• ½ oz. orgeat
• 1 ½ oz. mount gay eclipse
• ½ oz. lemon hart 151
• ½ oz. lemon hart 151
• ½ oz. green chartreuse
• ¼ oz. bols blue curacao

Combine ingredients with crushed ice in shaker and shake well. Pour into glass. Garnish with dry ice and lavish produce.

Blue Hawaiian

• 2 oz. pineapple juice
• ¾ oz. crème de coconut
• ¾ oz. blue curacao
• ¾ oz. rum
• Maraschino cherry for garnish
• Pineapple wedge for garnish

Pour ingredients into shaker and shake well. Strain into glass with ice. Garnish with pineapple and cherry.

Big Island Iced Tea

• Malibu Coconit Rum
• Captain Morgan Spiced Rum
• Monin Hawaiian Island Blend
• Pineapple
• Orange
• Fresh Lime
• Sweet and Sour