3 Tiki Cocktails Every Rum Drinker Needs to Know How to Make

Yo ho and a bottle of rum for tiki drinks.

As some may already know, although tiki cocktails feature tropical fruits, flavors and liquors, it’s an entirely made up American invention.

The first ‘Tiki’ bar known to modern man was opened in 1934 by Ernest Raymond Beaumont-Gantt, a young man from Texas who had sailed through the South Pacific, right after prohibition.

Ernest Raymond Beaumont-Gantt (enterthetiki.com)

His restaurant, “Don the Beachcomber”, featured exotic rum punches, flaming torches, flower leis, and Cantonese cuisine inspired by the flavors he found in his travels.

No matter what your personal stance towards the invented tiki philosophy, rum is an undeniably delicious staple in some pretty impressive tropical drinks. Here are three tiki cocktails we think all rum lovers should have in their back pocket for any summertime occasion.  

1. Mai Tai

A tiki classic, we’re partial to this flavorful preparation of the Mai Tai that combines premium aged rum with a variety of sweet syrups.

2. Pina Colada

A vintage Caribbean drink with coconut and cream is sure to warm the heart of any rum drinker.

  • 2 oz. Spiced Rum
  • 1 oz. Coconut Cream  
  • 1 oz. Heavy Cream
  • 6 oz. Unsweetened Pineapple Juice
  • 4 oz. Crushed Ice
  • 2 Maraschino Cherries for Garnish
  • Pineapple Wedge for Garnish

3. Scorpion Bowl

The Scorpion Bowl is a textbook tiki cocktail that combines rum with the camaraderie of communal drinking.

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