(Recipe by Beverage Director Kevin Beary, The Bamboo Room at Three Dots and a Dash, Chicago)
History: The boozy subculture of tiki cocktails was born in the early 1900s with one man: Don the Beachcomber. He created the Zombie in 1934 (yes, it’s got so much booze you’ll feel like a braindead skinwalker). Here are 7 more tiki cocktail recipes if you’re feeling tropical.
- 1 oz aged Jamaican rum
- 1 oz aged St. Lucia rum
- .5 oz overproof Jamaican rum
- 1 oz lime juice
- .75 oz grapefruit juice
- .5 oz cinnamon syrup
- .5 oz falernum
- .25 oz pomegranate syrup
- 5 dashes absinthe
- 5 dashes Angostura bitters
Method: Combine all ingredients and add about 16 oz of crushed ice. Whip shake and pour into tiki mug. Garnish with grapefruit floret, lime wheel, cinnamon stick, and orchid.
(Recipe from RPM Steak, Chicago)
History: Printed decades before its popular cousin, the Negroni, the vintage Boulevardier appeared during the era of Prohibition and was first penned into the 1927 bar guide, Barflies and Cocktails.
- 2 oz Old Forester 1897 Bottled in Bond Bourbon
- 1 oz 1970s-era Campari
- 1 oz Cocchi Torino Sweet Vermouth
- 1 orange peel, for garnish
Method: Add ingredients to a glass beaker or mixing glass; top with ice. Stir until fragrant and blooming, about 15–20 seconds. Strain cocktail into a chilled Nick and Nora glass or other stemmed glassware. Express the orange peel over the cocktail; add to the glass.