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 | 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 | Giffard 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 | Woods rum |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Giffard Orgeat Syrup – Nuts
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:
One serving of Tiki Max contains 365 calories.
Alcohol content:
- 2.5 standard drinks
- 16.74% alc./vol. (33.48° proof)
- 35.5 grams of pure alcohol
Join the Discussion
... comment(s) for Tiki Max
You must log in to your account to make a comment.