Planter's Punch

Multiply ingredients by the number of people or servings (or size of your serving vessel):

• 1 oz Aged Jamaican Rum

• 1 oz Aged Spanish-Style Rum

• 1/2 oz Lime Juice

• 1/4 oz Demerara Syrup

• 1/2 tsp Grenadine

• 1/2 tsp Falernum

• 2 dashes Aromatic Bitters

Pour all ingredients into a pitcher, stir to mix, and refrigerate. When ready to serve, pour over large format ice in a bowl or serving vessel to slow down dilution. Garnish punch with citrus wheels and/or edible flowers. Serve in punch glasses with or without ice. Garnish individual servings of punch as you see fit.

Recommended Ingredients

• Aged Jamaican Rum: Hamilton Jamaican Pot Still Gold Rum, Appleton Signature Rum, Hamilton West Indies 1670 Blend, Plantation Xaymaca Special Dry Rum

• Aged Spanish-Style Rum: Flor de Cana 7Yr Gran Reserve Rum, Bacardi 8Yr Reserva Rum, Don Q Reserva 7Yr Rum

• Falernum: John D. Taylor Velvet Falernum (alcoholic), Tippleman's Double Spiced Falernum Syrup (nonalcoholic), B.G. Reynolds Falernum Syrup (nonalcoholic)

• Grenadine: Homemade (see recipe below), Liquid Alchemist Grenadine, Liber & Co. Real Grenadine, B.G. Reynolds Lush Grenadine, Small Hands Food Grenadine

• Demerara Syrup: Homemade (see recipe below), Liber & Co. Demerara Gum Syrup, Eli Mason Demerara Syrup, B.G. Reynolds Rich Demerara Syrup

• Bitters: Angostura, Fee Brothers Old Fashion Aromatic

Syrup Recipes

• Grenadine: In a saucepan over medium heat, combine 1 cup pomegranate juice and 1 cup sugar. Warm until the sugar dissolves and then funnel into a clean bottle.

• Demerara Syrup: In a saucepan over medium heat, combine 1 cup Demerara sugar and 1/2 cup water. Warm until the sugar dissolves and then funnel into a clean bottle. [Recommended: India Tree Demerara Sugar]

Zombie (Simplified)

In a mixer tin, add the following ingredients and 12 oz of pebble ice.

• 1 oz Aged Jamaican Rum

• 1/2 oz Overproof Demerara Rum

• 3/4 oz Lime Juice

• 1 oz White Grapefruit Juice

• 1/2 oz Cinnamon Syrup

• 2 dashes Herbstura (optional)

Mix with a spindle blender for 3-5 seconds or shake in a Boston shaker for 10 seconds. Open pour the tin's contents into a tiki mug or highball glass. Top with additional pebble ice to fill the mug. Garnish with mint sprig, orchid or other edible flower, and/or lime wheel.

Recommended Ingredients

• Aged Jamaican Rum: Hamilton Jamaican Pot Still Gold Rum, Appleton Signature Rum, Hamilton West Indies 1670 Blend, Plantation Xaymaca Special Dry Rum

• Overproof Demerara Rum: Hamilton 151 Overproof Demerara Rum, Plantation O.F.T.D. Overproof Rum, Lemon Hart 151 Overproof Rum

• Cinnamon Syrup: Homemade (see recipe below), B.G. Reynolds Cinnamon Syrup

Syrup Recipes

• Cinnamon Syrup: Toast a cinnamon stick (lightly crushed) in a saucepan over low heat. Remove from heat when you smell the cinnamon toasting and see some steam. Then add 1/2 cup sugar and 1/2 cup water and simmer over low heat for 10 minutes until the sugar is disolved. Pour into an airtight jar and let the cinnamon stick steep overnight in the refrigerator. The next day, strain the syrup and funnel into a bottle.

• Herbstura: Mix 1 oz Angostura bitters with 1 oz Herbsaint (or Pernod pastis) in a small dropper bottle.

Mai Tai

In a shaker tin, add the following ingredients and pebble ice.

• 2 oz Aged Blended Rum (or a mix of 1 oz Jamaican pot still rum and 1 oz Martinique aged rhum agricole)

• 1/2 oz Orange Curacao

• 1 oz Lime Juice

• 1/2 oz Orgeat Syrup

Shake in a Boston shaker for 10 seconds. Open pour the tin's contents into a rocks glass and top with additional pebble ice. Garnish with mint sprig and spent lime shell.

Recommended Ingredients

• Aged Blended Rum: Denizen Merchant's Reserve 8Yr Rum, Appleton Estate Rare Casks 12Yr Old

• Pot Still Jamaican Rum: Smith & Cross Traditional Jamaica Rum, Plantation Xaymaca Special Dry Rum, Coruba Dark Jamaican Rum

• Aged Rhum Agricole: Rhum Clement VSOP, Rhum J.M. VO, Neisson Eleve Sous Bois

• Orange Curacao: Pierre Ferrand Dry Curacao, Clement Creole Shrubb Liqueur d'Orange, Marie Brizard Orange Curacao, Hamilton Petite Shrubb Orange Liqueur, Golden Moon Dry Curacao

• Orgeat Syrup: Homemade (see recipe below), Liquid Alchemist Almond Orgeat, Liber & Co. Almond Orgeat, Small Hand Foods Orgeat, B.G. Reynolds Orgeat, El Guapo Almond Orgeat, El Guapo Creole Orgeat (Pecan)

Syrup Recipes

• Orgeat Syrup: Combine 1 cup of unsweetened almond milk and 2 cups of sugar in a saucepan over medium heat. Stir until sugar is dissolved and remove from heat. Add 3 tsp of almond extract and 1/2 tsp of orange blossom water and stir to combine. Funnel into a bottle.

Painkiller

In a shaker tin, add the following ingredients and pebble ice.

• 2 oz Demerara Rum

• 4 oz Pineapple Juice

• 1 oz Orange Juice

• 1 oz Cream of Coconut

Shake in a Boston shaker for 10 seconds. Open pour the tin's contents into a tiki glass and top with additional pebble ice. Garnish with pineapple fronds or banana leaf and freshly grated nutmeg.

Recommended Ingredients

• Demerara Rum: Pusser's British Blue Label Rum, Hamilton 86 Demerara Rum, El Dorado 8Yr Rum, Lemon Hart 1804 Demerara Rum, Diamond Reserve Dark Demerara Rum

• Cream of Coconut: Homemade (see recipe below), Liquid Alchemist Coconut Syrup, Liber & Co. Toasted Coconut Syrup, Coco Real Cream of Coconut

Syrup Recipes

• Cream of Coconut: Combine equal parts unsweetened coconut milk and sugar in a saucepan over medium heat. Stir until sugar is dissolved and remove from heat. Funnel into a squeeze bottle.

Other Items of Interest

Tools: Here are some items we have used in our class and in our own home bars that might be useful for you to make these drinks at home.

• Hamilton Beach Drink Mixer

• Barfly Boston Shaker Set

• Microplane Spice Mill (Nutmeg Grater)

Books about Tiki Mixology & Culture: Here are some books that inspired our love for tiki drinks and provide useful primers on tiki mixology and the culture and history behind the drinks.

• Jeff Berry, Beachbum Berry Remixed: A Gallery of Tiki Drinks (2009)

• Martin & Rebecca Cate, Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki (2016)

• Chloe Frechette, Easy Tiki: A Modern Revival with 60 Recipes (2020)

• Shannon Mustipher, Tiki: Modern Tropical Cocktails (2009)

• Matt Pietrek & Carrie Smith, Minimalist Tiki: A Cocktail Wonk Look at Classic Libations and the Modern Tiki Vanguard (2019)