Combine aged rum (6 fl oz), light rum (2 fl oz), orange curaçao (1 fl oz), orgeat (1 fl oz), fresh lime juice (2 fl oz) and simple syrup (0.5 fl oz) in a cocktail shaker or mixing glass.

Add a handful of crushed ice (about 1.5 cups per serving from the 6 cups total) to the shaker or mixing glass and shake vigorously for 10–15 seconds to chill and dilute slightly.

Fill four Tiki mugs or highball glasses with crushed ice (divide the remaining crushed ice among glasses). Strain the shaken mixture evenly into the prepared glasses.

Float an additional 0.25 fl oz aged rum per glass on top if desired (optional). Add one dash of Angostura bitters per glass if using.

Garnish each glass with a mint sprig and a lime wheel. Serve with a short straw and encourage guests to clink and sniff the mint before sipping.

Tiki Cocktail - Painkiller (Single Serving)

Fill a shaker or mixing glass with cracked ice (about 1 cup).

Add dark rum (2 fl oz), pineapple juice (4 fl oz), orange juice (1 fl oz) and cream of coconut (1 fl oz).

Shake hard for 10–12 seconds until well chilled and slightly frothy.

Fill a Tiki mug or highball glass with cracked ice and strain the cocktail into the glass.

Garnish with a pineapple wedge and grate fresh nutmeg over the top to taste.

Tiki Non-Alcoholic - Tropical Punch (Batch for 6)

In a large pitcher or punch bowl combine pineapple juice (24 fl oz), orange juice (12 fl oz) and lime juice (2 fl oz). Add orgeat if using (1 fl oz) and stir to combine.

Just before serving, add ginger ale (12 fl oz) to the pitcher to maintain fizz and add 6 cups of crushed ice or ice in the serving glasses.

Stir gently to chill and distribute. Pour into glasses filled with crushed ice and garnish each with a pineapple slice and maraschino cherry.

Bar Tools & Serving

Use a jigger to measure spirits and juices for accuracy. If batching, multiply jigger measures and mix in large container, keeping chilled until service.

For best presentation, pre-chill glasses and use crushed or cracked ice. Keep garnishes fresh and prepare mint sprigs and fruit slices just before service to avoid wilting.