Tiki culture was popularized in the United States during the 1940’s, 1950’s, and 1960’s thanks to tiki bars and restaurants. The most famous of these were Trader Vic’s and Don the Beachcombers. Usually served in special cups molded to look like a coconut shell, the bowl of a volcano, or another tiki motif, in many cases the recipes of such drinks were not published on the menu. In fact, the Zombie drink served by Don the Beachcomber, which opened n 1934, is still a secret; many have tried to replicate this popular tiki drink.
In part because of this fact, tiki drinks have come to be seen as a large part of tiki culture. If you are having a tiki party or making good use of your homemade tiki bar, consider serving appropriate tiki drinks. These drinks were typically very large and served with two straws.
Tiki drinks are typical tropical drinks, including mai tais and other iced concoctions. To make these truly ‘tiki’ drinks, serve them in a ceramic tiki shaped mug, which was very popular during the mid century tiki craze. In fact, these mugs are still being produced today, and make a very stylish addition to your home bar. Don’t forget to top the drink with a paper umbrella. If you’re making iced tiki drinks, nearly any recipe involving rum will do. Another liquor used in tiki drinks instead of rum is Okolehao, a Hawaiian liquor, usually 80 proof, made from the TI plant; it comes in both white and dark versions, like rum.
The Mai Tai was actually invented at the beginning of the tiki craze in 1944 by Victor Bergeron, the founder of the popular chain of Trader Vic’s tiki restaurants. To make a mai tai, you’ll need the juice of 1 lime, 3/4 ounce orange curacao, 2 ounces orgeat syrup, 1/4 ounce sugar syrup, 2 ounces dark rum, and a splash of grenadine. Shake in a cocktail shaker filled with ice, and then strain into a margarita glass filled with crushed ice.
A Blue Hawaiian or Blue Lagoon is a fun tropical drink that is a bit more unique than the typical mai tai. In a glass of crushed ice, combine 3 ounces of pineapple juice, 1/2 ounce blue curacao, 3/4 ounce gold rum, and 1 ounce cream of coconut, and stir.
The grotto, another favorite at tiki restaurants including Don the Beachcomber’s, was served in a giant clamshell for three or more people. It included Bacardi 151, Limon, and O, along with peach schnapps, blue curacao, apricot brandy, and a restaurant secret blend of tropical fruit juices.
In addition to these typical iced drinks, those served in special tiki mugs were often flaming drinks. In fact, many tiki restaurants advertised these drinks as their special; some were only available to members who had tried all of the other drinks at the tiki bar, and most came in specially shaped souvenir mugs.
One example of a hot tiki drink is the Flaming Dr. Pepper. This involves a bottle of 151 (rum), amaretto, and light beer. Fill a shot glass 3/4 full with amaretto, and top with 151 so that the 151 settles on top. Then fill a pint glass halfway with light beer. Carefully light the top of the shot on fire. Once it’s lit, drop it into the pint glass. It will fizz; drink as soon as you can.
Author Resource:
http://www.royaltiki.com genuine Hawaiian Tiki statues, totems and masks make a great addition to any Tiki bar. Also check for current specials on Tiki bar decor
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