These days in Texas, the margarita is the cocktail that rules the summer. But there is another spirit that epitomizes summertime and beach culture dating back to the 1930s and 1940s. Pioneered by the restaurant concepts of Donn “The Beachcomber” Beach in Hollywood and “Trader” Vic Bergeron in Oakland, the Tiki concept really took off when servicemen came home from the Pacific after World War II. Beach and Bergeron’s restaurants featured Polynesian food and décor along with rum and juice cocktails that appealed to the Hollywood crowd and spawned countless imitators.
If any cocktail epitomizes Tiki, it is the Mai Tai. Both Beach and Bergeron have laid claim to this beverage, but there is no doubt that it is delicious! Over the years, this classic has grown to include more and more ingredients but sticking to a simple recipe yields the best results. Start with 1.5oz aged rum. Add ½ oz overproof white rum, 1/2oz orange curacao, ½ oz orgeat syrup (an almond syrup that is essential), and ½ oz lime juice (there is no substitute for fresh squeezed). Shake and strain into a tiki mug (or Collins glass) filled with crushed ice. Then, float a healthy pour of blackstrap rum. Garnish with mint sprig, lime wedge, and sugar cane stick for the real deal.
So this summer, consider going Caribbean/Hawaiian style and reach for the rum shelf. Compared to other spirits, high quality rums represent great value. Enjoy on the rocks or blend into Tiki drinks to perfect your next poolside or lakeside party! For more TIKI, visit us at Twin Liquors the first week of August for our Tiki Week featuring Tiki 101, Recipes and More!!