Tiki Man Recipe

Make syrup

Combine 1 cup chopped fresh pineapple, 1/2 cup packed brown sugar and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes to extract pineapple flavor and slightly thicken. Mash pineapple pieces with the back of a spoon while simmering to release juice.

Remove from heat and let cool 15–20 minutes. Strain the syrup through a fine-mesh sieve into a jar, pressing on solids to extract as much liquid as possible. Discard solids (or reserve for another use). Chill syrup before using. Yields about 5–6 oz; use 0.75–1 oz per cocktail as specified in ingredients above (recipe calls for 0.75 oz).

Build and shake

Fill a cocktail shaker with crushed or cubed ice. Add 1.5 oz Bacardi white rum, 0.75 oz Parrot Bay coconut rum, 2 oz fresh pineapple juice, 0.75 oz fresh orange juice, 0.5 oz fresh lime juice and 0.75 oz pineapple-brown sugar simple syrup. Secure the shaker lid and shake vigorously 12–15 seconds until well chilled and slightly diluted.

Pour and finish

Fill a tall tiki glass or highball with crushed ice. Strain the shaken mixture into the prepared glass over the ice. Slowly pour 0.5 oz grenadine down the side or over a spoon so it sinks toward the bottom and creates a sunrise effect.

Garnish with a pineapple wedge, an orange wheel and a maraschino cherry. Serve with a straw and a small cocktail pick for the fruit. Optional: add a sprig of fresh mint for aroma.