Tiki. Rum. Punch. Maple Syrup. These all go together, right? Right. We know the whole maple syrup thing sounds weird, and we weren't sure about it ourselves at first, but once we tried it we were hooked. Almost any cocktail is going to have some sort of sweet component to it. This is usually simple syrup, occasionally with a flavor included, but almost always made with basic white sugar. Don't get us wrong, we are big fans and users of simple syrup, but why not mix it up a little bit? 

To avoid any confusion, we are talking about real, pure maple syrup. If you use something in a plastic or woman-shaped bottle you're drink won't be right, as that is corn syrup, which is completely different. Real maple syrup will have a slightly thinner texture and a more subtle flavor than it's processed counterpart.

Enough about syrup, let's talk rum punch! While perfectly drinkable all summer long, this recipe will keep your tiki dreams alive well into the fall. The recipe below is for one drink, but is easily translated into a party punch that will serve many


Cocktail shaker


1.5 oz Pyrat Rum
.5 oz fresh lime juice
.5 oz orange juice
.5 oz pineapple juice
1 oz maple syrup
2 dashes bitters


Combine all ingredients in a shaker with ice. Shake until well mixed and strain into a glass with fresh ice.


Recipe courtesy of Ben Clemons

One of the newest members of the tiki family, the Painkiller was originally invented at the Soggy Dollar Bar in the British Virgin Islands. Quickly rising in popularity, this cocktail is one of the few tiki drinks to actually incorporate coconut, giving it that real toes-in-the-sand beachiness that you might not find in it's more metropolitan cousins.

An important aspect of the painkiller is the rum used to make it. A Navy-Strength rum is imperative to the original recipe. Navy-Strength rum is generally bottled at cask strength, or at a higher proof than most rums. The name comes from British sailors who, while conquering and pillaging the Caribbean, were given a daily allotment of rum. The sailors tested the rum to see if it had been watered down by lighting it on fire and seeing if it would burn. This was the proof they needed and is also the origin of the term proof in relation to alcohol. 


Cocktail shaker


2 oz Navy-Strength Dark Rum (Pusser's or Smith & Cross)
.75 oz pineapple juice
.75 oz orange juice
.5 oz cream of coconut
freshly grated nutmeg
pineapple leaf for garnish


In cocktail shaker with ice, combine rum, pineapple juice, orange juice, and cream of coconut. Shake vigorously and strain into glass filled with fresh ice. Top with nutmeg and garnish with pineapple leaf.

Singapore Sling

Recipe courtesy of Ben Clemons

Originally created in a bar in Singapore 100 years ago and one of the oldest cocktail recipes still popular today, the Sling was adopted into tiki culture early on by Trader Vic (a pioneer of tiki drinks in the US) in a section of his drink menu titled "Drinks I Have Gathered from the Four Corners of the Globe." This menu also included such notables at the Pimm's Cup and Pisco Punch. Like it's cousin the Mai Tai, the Singapore Sling is probably most often thought of as a sweet, red drink full of rum that you enjoy at the hibachi grill, rather than the complex, tart, slightly bitter gin based cocktail it actually is. If anything, the Singapore Sling stands as the least saccharine tiki drink popular today, with all sweetness imparted by juice and the booze itself.

The famed mixologist D.A. Embury once said that "Of all the recipes published for [this drink] I have never seen any two that were alike." This one is based on one of the commonly accepted "original" recipes, but made it a little more modern and easy to make at home.


Cocktail shaker
Cocktail strainer
Hurricane-style glass


1.5 oz london dry gin
.5 oz Benedictine
.5 oz Cherry Heering (or cherry brandy)
.5 oz fresh lime juice
1 oz pineapple juice
2 dashes Angostura Bitters
club soda


Fill shaker with ice. Combine gin, Benedictine, Cherry Heering, lime juice, pineapple juice, and bitters. Shake vigorously. Fill hurricane glass with fresh ice and strain cocktail into glass. Garnish with fresh fruit. 

Islay Vacation

If all you think of when you think of Scotch is old men in suits, it's time to expand your horizons. 

Scotch is essentially just whiskey, but with a little something extra... Peat. What is it? Well, let us tell you. Peat is basically old, decayed plant material that forms over thousands of years in certain areas. Scotland, for instance, is one of those areas. The peat is cut from the ground in blocks, dried and used as a fuel source. We'll come back to the use of peat in just a minute...

When making Scotch (and most spirits), grains (barley, rye, etc.) are turned into a mash (think runny oatmeal) and yeast eats the sugars, creating alcohol. That mash is then distilled and the booze is aged in barrels. By allowing the grains to partially germinate, it converts starches into sugars. But you want to stop the germination process with heat before the grains actually sprout. A 'peated' whisky refers to the use of peat as the heat source in drying the grain prior to making the mash. The smoky flavors from the peat add significant character the end product, making Scotch unique from other whisk(e)ys. 

Now that we've had a history lesson, let's talk about this cocktail. Since Scotch has so much flavor, we figured we would use it in a Tiki drink, a perfect cocktail to appreciate the flavors of Scotch without slapping you across the face with them. The use banana, in particular, is a great partner for the flavors of good Scotch. In this case, we're using Laphroaig (pronounced like this). It's been around for 200 years, so you know they've got their shit together.


cocktail shaker
cocktail strainer
collins glass


1.5 oz Laphroaig Single Malt Scotch Whisky
.75 oz lime juice
.75 oz pineapple juice
.5 oz banana puree (just mash up a ripe banana until very smooth)
1 oz simple syrup
4 dashes tiki bitters
fresh mint for garnish


Combine everything except the mint in a cocktail shaker and shake vigorously with ice to chill. Transfer to a glass and garnish with fresh mint. 

3rd Coast

When you see a frozen drink with an umbrella it's hard not to imagine yourself somewhere on the beach. Waves crashing...sand in your ass crack...someone's noisy kids running around and making noise while you're trying to relax...can't you just picture it?

But more often than not, these drinks are made with rum. We figured it was high time tequila got it's turn in a foo-foo umbrella drink. 

The trick to this recipe is that we're using anejo. There's basically three types of (good) tequila. Blanco (or silver) tequila is the distilled spirit that's simply bottled. Reposado translates to 'rested' and is the blanco tequila that's allowed to mellow in barrels for up to 364 days. The second you get past the one year mark, that rested reposado become Anejo. And, as you might imagine, the older the tequila, the more interesting the flavor. In this case, the oaky notes of Trianon Anejo still slides through the sweetness of the banana and coconut, but balances perfectly with the citrus and pineapple. 


large cocktail glass


2 oz Trianon Anejo Tequila
1 frozen banana (peeled, of course)
1 oz cream of coconut
3 oz pineapple juice
1 oz lime juice
1 cup crushed ice


Combine all ingredients in a blender and process until smooth.  

Pirate Punch

We love a good Tiki drink. Scratch that. We love a great Tiki drink. 

But what makes a great one? It's a few things really. Obviously, you have to start with good booze. For this one we've used Shellback Rum. It comes in both a silver un-aged version and a tasty spiced rum. For the sake of simplicity, we made this with just the silver rum, but it would be even better with an ounce of each!

The second element you need is fresh fruit juices - and a variety of them ideally. And, finally, you need an element of spice. This can come in the form of a few dashes of bitters, a sprinkle of cinnamon or, in this case, a half ounce of Pimento Dram, an allspice liqueur. 

Because what really makes a good Tiki drink a great one is layers of flavor. Well, that and maybe a creative garnish or two. 


cocktail shaker
tiki cup (or any cup, really)


2 oz Shellback Silver Rum
1 oz fresh lime juice
1 oz fresh orange juice
1 oz pineapple juice
.5 oz simple syrup
.5 oz pimento dram (allspice liqueur)
2 dashes aromatic bitters
fresh fruit garnish



Combine everything but the garnish in a cocktail shaker and shake the living daylights out of it to chill before straining into a glass with crushed ice. Garnish and serve. 

The Jala-Piña

With a SOLD OUT May 3st of the Month only a few weeks away, it's time to start getting fresh with some of the participants. That means more recipes!

This sweet and spicy drink is made with one of the 20+ brands that will be in attendance, Captain Morgan Rums. They just recently released a trio of flavored white rums in grapefruit, coconut and pineapple. Needless to say, we had to get our hands on some to taste for ourselves! The flavor is fresh and natural, without too much sweetness. 

To get started, we reached for Captain Morgan Pineapple. This stuff is insanely versatile and is begging to be made into some poolside summertime cocktails, so we set out to do just that. Pairing it with fresh jalapeño peppers, lime and a little pineapple juice was a perfect combo. One thing to keep in mind when working jalapeños into a cocktail: strain it, strain it good. This way you get the flavor without too much heat. 



cocktail shaker
fine mesh strainer
rocks glass


2-4 slices fresh jalapeño pepper (depending on heat preference)
1/2 fresh lime, cut into pieces
2 oz Captain Morgan Pineapple Rum
2 oz pineapple juice


Place the jalapeño slices and pieces of fresh lime in the bottom of a cocktail shaker. Muddle to release juice and flavors. Fill shaker with ice and add remaining ingredients. Cover and shake well to chill before double-straining into a rocks glass with fresh ice. 

Mexican Voodoo

Anyone that came to the October 3st of the Month "Tikitober" party knows just how many amazing drinks were served that night. 

One of the most popular of the night was the Mexican Voodoo cocktail from Maestro Dobel Tequila. Like many other great Tiki Drinks, it has a good mix of fresh juices, booze and spice. 

So, here it is folks. Make this one. You can thank us later.




cocktail shaker
rocks glass


2 oz Maestro Dobel Tequila
1 oz cinnamon syrup (recipe here)
1.5 oz unsweetened pineapple juice
1 oz grapefruit juice
.5 oz lime juice
innamon stick or cinnamon-sprinkled pineapple wedge for garnish



Combine all ingredients with ice in a shaker and shake to chill. Transfer to rocks glass, garnish and serve.

Tiki Takedown

An artist friend recently told us the story about a buddy who would get drunk on Tiki Drinks and set up a makeshift bowling alley in the back yard. He used a series of Tiki heads as the pins and called it Tiki Takedown. 

It sounded like fun to us, but we don't have any Tiki heads. Oh well, apparently we'll just have to get drunk and not worry about the game.

We made this with some fine-ass rum that will be at our October 3st of the Month - Papa's Pilar Rums. These rums are aged and blended in what's called the Solera process. They are aged in bourbon and port wine barrels before being blended and finished in sherry casks. The result? Fine ass rum. Didn't we already tell you that?!



cocktail shaker
bar spoon
crushed ice
tall glass


1.5 oz Papa's Pilar 3 Blonde Rum
1.5 oz Papa's Pilar 24 Dark Rum
1 oz fresh-squeezed lime juice
1 oz fresh-squeezed orange juice
1 oz unsweetened pineapple juice
.5 oz cinnamon syrup
1 barspoon orange flower water
3 dashes bitters
fresh lime and flower garnish



Fill serving glass with crushed ice. In your cocktail shaker, add all ingredients except bitters and garnish. Shake vigorously for 15-20 seconds and strain into serving glass. Add bitters on top, garnish and serve.

Heidi's Jalapeño

One of our 3st of the Month members, Heidi W. reached out and suggested we make something with jalapeño peppers. So we did.

It's basically a spin on a margarita, swapping out fresh pineapple juice for lime juice and adding some heat from muddling a few slices of fresh jalapeño pepper.

We gotta admit, it was pretty damn good. Thanks for the inspiration, Heidi! 

Do you have a cocktail you would like to see? Contact us




cocktail shaker
rocks glass


2 oz Casamigos Blanco Tequila
.75 oz orange liqueur
1 oz fresh pineapple juice
fresh jalapeño pepper, sliced



Start by adding 2-4 slices of jalapeño to the bottom of your glass. Obviously, the more you add, the spicier the cocktail will be. Add tequila and muddle the jalapeño and tequila together to release the flavors from the pepper. Add remaining ingredients, fill with ice and shake to chill. Strain into chilled glass and garnish with jalapeño slices. 

The Gilligan

What makes a Tiki drink a Tiki drink? It's pretty simple really and takes about three main components, but it's really all about layers of fresh, tropical flavors.

First, start with great rum. While not all Tiki drinks are made with rum, most are. Find some good rums, like the ones we've been using from Sugar Island Rum Co. Many Tiki drinks have more than one rum - using light, dark and especially spiced rums to add to the layers of flavor we mentioned earlier. 

The second element to a good tiki drink is fresh fruit juices. We're not talking about Ocean Spray out of a bottle...we're talking about squeeze your own damn fruits until they weep. But a good Tiki drink is often made with more than one fresh juice - and typically tropical in nature. Be it pineapple, citrus, mango, passionfruit - whatever. 

And the third component to a good tiki drink is spice and other flavor accents.  Be it spice from the rum or spiced syrups, many have elements of cinnamon, nutmeg, ginger or liqueurs that add flavors of almond or citrus. 

When you pair all these together, you get that complex layered flavor that makes a delicious Tiki drink - like this one, The Gilligan.


Make. This. Now. The Gilligan Tiki Drink from 3st of the Month


cocktail shaker
highball or Tiki glass


1.5 oz Sugar Island Spiced Rum
1.5 oz Sugar Island Coconut Rum
1.5 oz fresh-squeezed pink grapefruit juice
1.5 oz fresh pineapple juice
1.5 oz fresh watermelon juice
.5 oz Domaine de Canton ginger liqueur
pinch fresh nutmeg
fresh fruit for garnish


In a cocktail shaker with ice, add all ingredients except the garnish. Shake for 20-30 seconds before straining into a chilled glass. Top with ice, garnish with fresh fruit and enjoy!