Tiki Max

Difford's Guide
User Rating

Ingredients

Barware

Old-fashioned glass
Measuring jigger
Shaker
Strainer

Nutrition

338 calories

Styles & Flavours

Bartender

Tiki Max image

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
3/4 fl oz Giffard Orgeat Syrup
3/4 fl oz Lime juice (freshly squeezed)
1 1/2 fl oz Fresh pressed pineapple juice
1/2 fl oz Orange juice (freshly squeezed)
6 dash Angostura or other aromatic bitters
1/2 fl oz Wood's 100 rum
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Our comment:

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

History:

Created in 2008 by yours truly (Simon Difford) 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.

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