Tiki Mug - Easter Island 450 ml

Tiki drink recipes.

MAI TAI:

• 4 cl. Rum
• 2 cl. Cointreau
• 1 cl. Almond Syrup
• 2 cl. Freshly squeezed lime juice
• Ice cubes
  Method: Shake all ingredients vigorously in a shaker and serve immediately in a tiki glass with plenty of ice cubes, 2-3 lime wedges and mint leaves.

Pina Colada Recipe:

• 4 cl Light rum
• 6 cl Coconut cream
• 12 cl Pineapple juice
• 1 cl milk
• Ice cubes
  Method: The original recipe can be made in two different ways. 1) Blend all ingredients and pour into a hurricane glass. 2) put all ingredients in your cocktail shaker and now shake thoroughly. Using your strainer, strain the contents into your cocktail glass.

Blue Hawaiian Cocktail Recipe:

• 3 cl Blue Curaçao
• 6 cl Pineapple juice
• 3 cl Light Rum
• 3 cl coconut cream
• Ice cubes
  Method: Shake all ingredients vigorously in a shaker and serve immediately in a tiki glass. Garnish with a cocktail berry through a bamboo stick.

Falernum Tiki Cooler

• 2 cl Falernum Syrup
• 4 cl Dark rum
• 4 cl Pineapple juice
• 2 cl lime juice
• Gingerbeer
  Method: Syrup, rum, juice and lime juice in your shaker and add ice cubes. Now shake thoroughly. Strain the contents into your tiki glass and top with Gingerbeer.

Zombie

• 6 cl light rum
• 3 cl dark rum
• 1 ½ cl Bacardi 151 rum (75.5%)
• 1 ½ cl apricot brandy
• 3 cl pineapple juice
• 3 cl orange juice
• 3 cl lime juice
• 1 teaspoon sugar
  Method: Shake all ingredients vigorously in a shaker and serve in a tiki glass.

Hurricane

• 6 cl light rum
• 6 cl dark rum
• 3 cl freshly squeezed lime juice
• 3 cl Orange juice
• 1.5 cl passion fruit puree
• 1.5 cl sugar syrup
• 1 Barspoon grenadine
  Method: Shake all ingredients vigorously in a shaker and serve in a tiki glass.

Rum Swizzle

• 6 cl dark rum
• 2 cl J.D. Taylor's Velvet Falernum Liqueur
• 2 cl freshly squeezed lime juice
• Crushed ice
• 4 splashes of Angostura Bitter
• 1 sprig of mint for decoration
  Method: Mix rum, lime juice and Falernum in your highball glass. Add a handful of crushed ice - and swizzle. Keep adding more crushed ice as the glass 'freezes'. Top with bitters and garnish with mint.