Tikitapu Recipe

Prepare glass

If desired, chill a highball or Collins glass by filling it with ice and setting it aside while you mix the cocktail. Alternatively, have fresh ice ready for serving (cubed or crushed, depending on preference).

Combine ingredients

In a cocktail shaker, add 60 ml spiced rum, 15 ml Blue Curaçao, 45 ml guava nectar, 45 ml pineapple juice, 20 ml fresh lemon juice, and 10 ml simple syrup. If you like a touch of complexity, add 1 dash of Angostura bitters.

Add ice and shake

Fill the shaker about two-thirds with ice (approximately 1 cup). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well-chilled and slightly frosted.

Prepare serving glass

Discard the chilling ice from the glass if you used it to chill. Fill the serving glass with fresh ice (cubed or crushed per preference).

Strain and layer color

Double-strain the contents of the shaker into the prepared glass over the fresh ice using a Hawthorne strainer and a fine mesh strainer if available. The bright blue from the Blue Curaçao will tint the drink and blend with the tropical juices to produce a teal/blue-tropical hue reminiscent of the Tikitapu.

Garnish and finish

Garnish with a lemon wheel or wedge on the rim and a cocktail cherry or small pineapple wedge on a pick if desired. Serve immediately with a straw.

Notes on balance

Taste and adjust sweetness or acidity before serving: add up to 5–10 ml more simple syrup if you prefer sweeter, or 5 ml extra lemon juice if you want brighter acidity. Blue Curaçao adds sweetness and color — reduce simple syrup slightly if your Blue Curaçao is particularly sweet.