In light of the Coronavirus outbreak, we want to help keep spirits high among those who are social distancing, as well as amplify the voices of those whose jobs have been directly impacted by COVID-19.
This week, we’re highlighting bartenders around the country and the world. We encourage you to learn about the United States Bartenders Guild and donate to their relief fund if you’re able.
A proper tiki drink transports you to the beach. But since we’re all indoors responsibly practicing social distancing, we want to bring a little slice of the beach to you.
We asked seasoned mixologists for their favorite tiki recipes. Feel free to get creative or swap out ingredients with any of these—and of course, send us your pics:
From: Kristopher Candamil, mixologist at Unknown Caller, a speakeasy in Chattanooga, TN
Daiquiris are widely beloved rum drinks, usually mixed with a sweetener and some variety of citrus.
2 oz White Rum
.75oz simple syrup
.75 oz lime juice
Directions: Combine in shaker. Add ice. Shake. Double strain, and then serve up in a coupe glass. Garnish with a lime wedge.
From Brandy Cross, mixologist at Unknown Caller
A gin-based tiki drink perfect for pineapple lovers.
1.5 oz coco lopez
1.5 oz pineapple juice
.5 oz lime juice
.75 oz angostura bitters
1.5 oz gin
Directions: Combine in shaker and fill it with ice. Shake hard for a few seconds. Serve on the rocks in a Collins glass and garnish with a mint sprig.
From Josh Nelson, currently with V. I. Bar Consulting and Merridale Cidery & Distillery, based in British Columbia, Canada
Super smooth summer vibes all the way.
1 oz. Cowichan Rhumb (or just any spiced rum you’ve got!)
1 oz. Merridale Rosemary Cinnamon simple syrup (regular simple syrup will also work just fine)
4 oz. Merri Berri cider ½ oz.
Fresh Squeezed Lime Juice
2 dashes Peychaud’s Bitters
Directions: Combine rhumb, syrup, lime juice and bitters in a cocktail shaker with ice. Shake vigorously and strain into tall glass with ice. Top with cider and garnish with lime peel.
Beware: there’s a lot of rum in this one!
1 oz. Appleton Estate Rum (or any gold rum)
½ oz. Baron Samedi Haitian Spiced Rum
½ oz. St. Germaine elderflower liqueur
1 oz. Fresh Squeezed Lemon Juice
1 oz. Simple Syrup
1 egg white
5-6 dashes Grapefruit Bitters
Directions: Combine all ingredients in a cocktail shaker without ice. Shake vigorously, then open the shaker, add ice and re-shake vigorously. Strain into rocks glass with ice and garnish with orange zest.
A fun challenge for aspiring mixologists and pineapple fans.
1 oz. Redrum Tropical Fruit Infused Rum
½ oz. Baron Samedi Haitian Spiced Rum
¼ oz. Navan Vanilla Cognac
¼ oz. Chambord Black Raspberry liqueur
5 oz. Pineapple Juice Soda
1 drop Grenadine
Directions: Combine all ingredients, minus soda and grenadine, in a cocktail shaker with ice. Shake vigorously and strain into a tall glass with ice. Add a soda press and stir. Add the drop of grenadine on top with a pineapple wedge and serve.
A pirate-approved drink that’s all about one thing: rum!
1 oz. Cowichan Thyme-Infused Rhumb (or any dark rum you’ve got)
1 oz. Honey syrup (2 parts honey to 1 part hot water)
1 oz. Fresh Squeezed Lime Juice
1 oz. Fresh Squeezed Orange Juice
Directions: Combine all ingredients in a shaker with ice. Shake vigorously and strain into a rocks glass with ice.
From Gabriela Barkho, a NYC-based journalist who also happens to be the best mixologist I know
A note about the Jungle Bird, from Gabriela: “[The Jungle Bird] is a fun, fruity drink you’d get wasted on at a resort. The layered, complex, flavor profiles come from the bitterness of the Campari. Using blackstrap rum in particular gives it a smokiness which I love! The NY Times has called it “a natural for home bartenders, because it contains only five ingredients,” unlike complicated tiki drinks that may require finding syrups at specialty shops (don’t go outside!).
(Recipe via Imbibe Magazine)
1 ½ oz. blackstrap rum
¾ oz. Campari
½ oz. fresh lime juice
½ oz. simple syrup
1 ½ oz. pineapple juice
Tools: shaker, strainer
Glass: Old Fashioned
Directions: combine ingredients in a shaker with ice and strain into an Old Fashioned glass filled with crushed ice.