Tick tock, it’s tiki
Tiki recipes were required to include rum, an upward-trending liquor in today’s market. Entirely less expensive than some of the more popular spirits such as gin and bourbon, but with many complex and beautiful flavors, rum is finding its way into cocktail menus across the US, with emphasis on the tiki-inspired libations of 2017.
This green tea-based rum cocktail from Roger Reynolds (house made green “tea-ki” syrup) was made effervescent with a splash of ginger beer.
What we loved most about Jeff Selden’s Tiki Tai was the combination of two types of orange liqueur—one dry (the Pierre Ferrand Dry Curacao), one sweet (Cointreau)—coupled with Ron Zacapa 23.
Does the garnish look like a little pirate ship? Dan Smith Chavira’s Skull and Bones combined a dark and light rum with an orange-flavored creole shrubb, aperol and orgeat syrup, a steadfast ingredient of the tiki.
Ron Zacapa 23 combines with yellow chartreuse and turmeric root syrup (health benefits coupled with spirits make imbibers happy, right?) in Mark Baldwin’s Golden Wing.
