Getty Images
They are often called "umbrella beverages" by critics, which can be coded for "syrupy sweet", and "excessively showsy".
True cocktail-lovers understand that there is more to life than just drinking.
They are called "tiki" drinks and have a rich history. They can be traced back to the 1930s and Don The Beachcomber, a Hollywood bar that was owned by Ernest Gantt (aka Don Beach), who is credited with their origins. Gantt was a well-traveled and entertaining storyteller, who served decorated military service in World War II. He is also credited with helping to trigger the Polynesian boom. This craze gave rise to many thatched-roofed bars, and a million Mai Tai hangovers.
Nearly all tiki drinks are rum-based, and most of them contain fresh juice from tropical fruits. They can be a negative stereotype if they are not prepared well. They are perfectly prepared and taste great.
These three will look great in your tiki cup.
Navy Grog
1 ounce dark Jamaican Rum
1 ounce Demerara gold rum
1 ounce of Puerto Rican white rum
1/2-ounce honey
Club soda 3/4-ounce, chilled
Freshly squeezed 3/4-ounce grapefruit juice
Fresh squeezed 3/4-ounce Lime Juice
Method:
Mix the dark rum and gold Demerara Rum, white rum and honey in a shaker. Add crushed ice, honey and grapefruit juice. Shake until chilled (about 12 seconds). Strain into a chilled rocks glass and top with freshly crushed ice. Add a lime wheel and a mint sprig to garnish.
Mai Tai
2-1/2 ounces aged Rum, half dark/half gold
1/2 ounce orange curacao
1/4 ounce of orgeat syrup*
1 tablespoon rich simple syrup
1 ounce of lime juice
Method:
Mix well and pour into a tiki cup. Add a lime wheel and a mint sprig to garnish.
*Orgeat Syrup
You can buy orgeat online, or in specialty shops, but homemade is the best.
2 cups blanched almonds
1-1/2 cups sugar
1-1/4 cups water
1 ounce brandy
1/2 teaspoon orange flower water
Method:
Blend the almonds until they are finely ground in a food processor. Set aside. Mix the sugar and water in an saucepan over medium heat. Stir until sugar dissolves. The syrup should boil for three minutes. Next, add the ground almonds to the pot and let it simmer for another three minutes. Cover the saucepan with a lid. Allow it to cool for four hours, then strain through two layers of cheesecloth. The brandy and orange flower water should be stirred into the syrup. Keep the syrup in a sealed container and keep it in the refrigerator for up 2 weeks.
Jungle Bird
1-1/2 ounces aged Jamaican Rum
1/4 ounce Cruzan Blackstrap Rum
3/4-ounce Campari
1/2 ounce of lime juice
Simple syrup 1/4-ounce
1-1/2 ounces canned pineapple juice
Method:
Combine all ingredients in a shaker. Mix well. Strain into an ice-filled tiki cup. Add pineapple leaves and a wedge of pineapple to the mixture.
Shaun Lewis, a classically trained chef who is also a cocktail master, serves as the general manager at Old Westbury Golf & Country Club on Long Island.