Tiki Max

Difford's Guide
User Rating (11 ratings)

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Serve in an

Old-fashioned glass

Garnish:

Mint sprig & lime wedge

How to make:

SHAKE first nine ingredients with ice and strain into glass filled with crushed ice. FLOAT overproof rum on drink.

1 fl oz Navy rum (54.5% alc./vol.)
1 fl oz Bacardi Carta Blanca light rum
1/2 fl oz Grand Marnier or other cognac orange liqueur
1/2 fl oz Giffard Abricot du Roussillon liqueur
3/4 fl oz Giffard Orgeat Syrup
3/4 fl oz Lime juice (freshly squeezed)
1 1/2 fl oz Pineapple juice (fresh pressed)
1/2 fl oz Orange juice (freshly squeezed)
6 dash Angostura Aromatic Bitters
1/2 fl oz Woods rum
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Review:

This drink breaks the golden rule - simple is beautiful. However, it's tasty and packs a punch.

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.

Nutrition:

There are approximately 360 calories in one serving of Tiki Max.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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