Tiki Max

Name: Tiki Max
Yield: 1 drink
Cuisine: Cocktail
Ingredients: 1 oz Navy rum (ideally circa 55% alc./vol.); 1 oz Light white rum; 1/2 oz Grand Marnier; 1/2 oz Apricot liqueur; 3/4 oz Orgeat syrup; 3/4 oz Lime juice; 1 1/2 oz Pineapple juice; 1/2 oz Orange juice; 6 dash Aromatic bitters; 1/2 oz Navy rum (ideally circa 55% alc./vol.)

Tiki/tropical

4.4 78 ratings

Ingredients

1 oz Navy rum (ideally circa 55% alc./vol.)

1 oz Light white rum

1/2 oz Grand Marnier

1/2 oz Apricot liqueur

3/4 oz Orgeat syrup

3/4 oz Lime juice

1 1/2 oz Pineapple juice

1/2 oz Orange juice

6 dash Aromatic bitters

1/2 oz Navy rum (ideally circa 55% alc./vol.)

How to make

Serve in a old-fashioned glass

Prepare

1 Select and pre-chill an OLD-FASHIONED GLASS.
2 Prepare garnish of mint sprigs and lime wedge.

Method

3 SHAKE first 9 ingredients with ice.
4 STRAIN into glass filled with crushed ice.
5 FLOAT Navy rum.

Garnish

6 Garnish with lime wedge and mint sprigs bouquet.

55.0% alc./vol. · 2.7 standard drinks · 374 calories

History

While this drink breaks the golden rule of simplicity, it is flavourful and potent.

The drink’s namesake was inspired by the Tiki cocktail tradition, not the clothing retailer. Tiki drinks, also known as ‘exotics,’ began in 1934 when Ernest Raymond Beaumont Gantt, who had profited from rum-running during Prohibition, opened Don’s Beachcomber in Hollywood. He served rum-based, fruit-forward cocktails there. Victor ‘Trader Vic’ Bergeron soon established a similar, faux-Polynesian-themed restaurant called Hinky Dinks. These pioneers inspired many imitators, and though Tiki drinks saw a decline in the 1970s, the 2000s brought a resurgence.