Tiki Drinks Recipe

Combine rums

In a large pitcher or container, pour the dark aged rum, gold rum, and reserve the overproof rum separately for floating later. Stir the dark and gold rums gently to combine.

Juice fresh limes, lemons, and oranges. Measure pineapple juice. Strain all juices through a fine mesh sieve into the pitcher with the rums to remove pulp and seeds.

Add orgeat, falernum, demerara simple syrup, and hibiscus syrup to the pitcher. Whisk or stir thoroughly until fully incorporated. Taste and adjust sweetness: add more demerara syrup for sweetness or more lime for brightness.

Grate fresh ginger into the mixture and add ground cinnamon. Add angostura bitters by drops or dashes distributed across the pitcher. Stir again to incorporate aromas. Let the mixture rest in the refrigerator for 20–30 minutes to marry flavors (optional but recommended).

Prepare glassware

Fill tiki mugs or large glasses with crushed ice, packing lightly so the punch stays cold but still allows for pouring.

Shake individual servings: For each serving (about 8 oz finished), measure 4 oz of the prepared punch into a shaker with ice and give a brisk 8–10 second shake to chill and dilute slightly. Strain into the prepared glass over fresh crushed ice.

Float overproof rum: Using the back of a spoon, carefully pour about 0.5 tsp (adjust to taste) of overproof rum over each drink to create a float. This adds aroma and theatrics — ignite only if desired and safe.

Garnish: Add a mint sprig, a pineapple wedge, and a lime wheel to each glass. Optionally sprinkle a tiny pinch of ground cinnamon on top and add a few drops of angostura bitters on the foam or surface for aroma.

Serve immediately with a straw and a small spoon for the crushed ice.

Keep any remaining punch (without crushed ice or overproof float) chilled in the refrigerator for up to 24–36 hours. Stir before serving and adjust acidity or sweetness if flavors have mellowed. Add crushed ice and overproof rum float per serving when ready to serve.