Tiki Blossom Recipe

Name: TAO Downtown Restaurants Tiki Blossom Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Tiki
Ingredients: 2 oz Belvedere Vodka; 1 oz Calamansi juice (fresh if possible); 0.5 oz Lychee liqueur (or lychee syrup if you prefer sweeter); 3 dashes Tiki bitters (or aromatic/ tiki-style bitters blend); 0.5 oz Simple syrup (1:1) — adjust to taste; 0.25 oz Fresh lime juice; 1 cup Crushed ice; 1 piece Fresh lychee (peeled) or canned lychee; 1 slice Calamansi wheel or lime wheel; 1 sprig Mint sprig

Inspired by TAO Downtown Restaurant

Time8m

Serves1

Belvedere Vodka, Calamansi Citrus, Tiki Bitters, Tropical Lychee

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 oz Belvedere Vodka

1 oz Calamansi juice (fresh if possible)

1/2 oz Lychee liqueur (or lychee syrup if you prefer sweeter)

3 dashes Tiki bitters (or aromatic/ tiki-style bitters blend)

1/2 oz Simple syrup (1:1) — adjust to taste

1/4 oz Fresh lime juice

1 cup Crushed ice

Garnish

1 piece Fresh lychee (peeled) or canned lychee

1 slice Calamansi wheel or lime wheel

1 sprig Mint sprig

Method

Cocktail

Combine and shake

Chill a double old-fashioned glass or tiki mug by filling with ice and setting aside. In a cocktail shaker, add Belvedere Vodka (2 oz), fresh calamansi juice (1 oz), lychee liqueur or syrup (0.5 oz), fresh lime juice (0.25 oz), simple syrup (0.5 oz), and 3 dashes of tiki bitters. Add a handful of ice to the shaker (not crushed) and shake vigorously for 12–15 seconds until well chilled.

Prepare glass

Discard the ice from the chilled glass. Fill the glass about three-quarters full with crushed ice (approximately 1 cup).

Strain and build

Double-strain the shaken cocktail over the crushed ice using a Hawthorne strainer and a fine mesh strainer to remove pulp and ice shards. Press gently with a spoon to mound the drink slightly above the rim for a classic tiki presentation.

Add finishing bitters

Add 1–2 extra dashes of tiki bitters on top of the ice mound (for aroma and visual contrast). If you prefer a more citrus-forward finish, express a small flamed citrus peel over the top before placing garnish (optional).

Garnish

Thread the peeled fresh or canned lychee onto a short pick or cocktail skewer and rest it on the rim or place it atop the ice mound. Add a calamansi or lime wheel on the rim, and tuck a mint sprig beside the lychee for aroma. Serve with a short straw.