Name: Tiki Max
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Navy rum (ideally circa 55% alc./vol.); 30 ml Light white rum; 15 ml Grand Marnier; 15 ml Apricot liqueur; 22.5 ml Orgeat syrup; 22.5 ml Lime juice; 45 ml Pineapple juice; 15 ml Orange juice; 6 dash Aromatic bitters; 15 ml Navy rum (ideally circa 55% alc./vol.)

Ingredients

1 fl oz

Navy rum (ideally circa 55% alc./vol.)

1 fl oz

Light white rum (charcoal-filtered 1-4 years old)

¹⁄₂ fl oz

Grand Marnier or other cognac orange liqueur

¹⁄₂ fl oz

Luxardo Apricot Albicocca Liqueur

³⁄₄ fl oz

Monin Almond (Orgeat) Syrup

³⁄₄ fl oz

Lime juice (freshly squeezed)

1 ¹⁄₂ fl oz

Pineapple juice

¹⁄₂ fl oz

Orange juice (freshly squeezed)

6 dash

Angostura Aromatic Bitters

¹⁄₂ fl oz

Navy rum (ideally circa 55% alc./vol.)

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of mint sprigs and lime wedge.

Method

SHAKE first 9 ingredients with ice.

STRAIN into glass filled with crushed ice.

FLOAT Navy rum.

Garnish

Garnish with lime wedge and mint sprigs bouquet.

Health & Nutrition

Nutrition:

One serving of Tiki Max contains 374 calories

Alcohol content:

2.7 standard drinks
16.8% alc./vol. (33.6° proof)
38.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) — Nuts

History

Created in 2008 by yours truly at the Cabinet Room, London, England.

The inspiration for this drink came not from the similarly named discount clothing retailer but the venerable Tiki cocktail itself. Tiki drinks, otherwise known as 'exotics' originated in 1934 when Ernest Raymond Beaumont Gantt, a Louisiana native who had made some money bootlegging rum during Prohibition, opened a bar called Don's Beachcomber in Hollywood and began serving rum based, fruity cocktails. Soon after, Victor 'Trader Vic' Bergeron transformed his restaurant Hinky Dinks into a similar faux Polynesian style. These founding fathers spawned many Tiki imitators and despite a dip in popularity from the 1970s, happily the noughties saw a revival in the fortunes of Tiki.

Comments & Discussion

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Ruth Harvey 4w

My daughter is staying at our home tonight with her soriety group "fries 🍟 before guys!"
I'm on the bar.
It's 35 centigrade outside and I thought this might work well. I wasn't wrong.
I too am reminded how much I want a few tiki mugs!

Loz Horner 27w

Magnificent. Made with Goslings (which is technically a navy rum I looked it up). Worth every penny second of effort. I just wish we had those tiki mugs.

Chris Dimal 43w

I did adapt for the rums, and it kind of embodies Tiki/Modern Tropical Cocktails, so the name is appropriate. A lot going on, rich, quite balanced, a bit dark in flavour. I do have to say I am very slightly disappointed that I didn't get as much in terms of complexity and distinction of flavours. They kind of meld together. So good, really nice, but not great.

Loïc Pierre 50w

Long to prepare, but definitely worth it... I found it excellent.

Peter M Premium Member 1y

I'm curious where the pictured tiki mug came from (if you remember).

Simon Difford Verified User Premium Member 1y

Sorry, no. I acquired it and others some 20 years ago.

Tuomas 32w

It’s Tangaroa by Little Grass Shack. I bought it a while ago, beautiful mug!

Jose Cruz 2y

Well that was pretty amazing, probably in my top 5. I did do 20 ML apricot and 10 Grand M, but i would say a minor deviation. Cheers ! I used a unaged Agricole blank and a Jamaican navy strength

Jas Roberts 2y

I have tried a lot of tiki style cocktails but keep coming back to this one. It’s become a bit of a tradition in our house to have one on a Friday night after the work is done. Gets the weekend off on the right foot. Thanks Simon.

Nathalie O Flynn Premium Member 2y

I have Pusser‘s but for the Woods Rum I’ll throw in an over proof one.

Simon Difford Verified User Premium Member 2y

Hi Nathalie. I use Pusser's. If Woods is showing for you as the Navy rum, this is only because you have added Woods to Your Ingredients.

Nathalie O Flynn Premium Member 2y

So with my account the recipe gives me Pusser”s as the main dark rum and Woods as the float. Anyway I used the OFTD for the float. Sipping this right now and it is a very nice rich almondy Tiki style cocktail. Well done for creating it and I had all the ingredients in my well stocked bar. Tomorrow, last night of our break, going for the Poison Dart.

Simon Difford Continue thread (1 reply)

Nathalie O Flynn Premium Member 2y

Being a big Tiki fan, I may just try your creation tonight, in our home party bar

John Hinojos Premium Member 4y

Being big rum drinkers and having tiki recipes back to the 1960s and 1970s of tiki drinks, this was great. It is slightly sweet as a tiki drink should be, but still able to taste the rum. Thank you Simon for a wonderful cocktail. We used our vintage 1960s tiki mugs for this one.