Yo ho and a bottle of rum for tiki drinks.

As some may already know, although tiki cocktails feature tropical fruits, flavors and liquors, its an entirely made up American invention.

The first Tiki bar known to modern man was opened in 1934 by Ernest Raymond Beaumont-Gantt, a young man from Texas who had sailed through the South Pacific, right after prohibition.

His restaurant, Don the Beachcomber, featured exotic rum punches, flaming torches, flower leis, and Cantonese cuisine inspired by the flavors he found in his travels.

No matter what your personal stance towards the invented tiki philosophy, rum is an undeniably delicious staple in some pretty impressive tropical drinks. Here are three tiki cocktails we think all rum lovers should have in their back pocket for any summertime occasion.  

1. Mai Tai

A tiki classic, were partial to this flavorful preparation of the Mai Tai that combines premium aged rum with a variety of sweet syrups.

• 2 oz.  Premium Aged Rum
• oz. Freshly Squeezed Lime Juice
• oz. Rock Candy Simple Syrup (or 2 Parts Sugar, 1 Part Water)
• oz. Orgeat Almond Syrup
• oz. Curaao-Triple Sec Syrup
• 1 Pineapple Wedge for Garnish
• 2 Maraschino Cherries for Garnish

2. Pina Colada

A vintage Caribbean drink with coconut and cream is sure to warm the heart of any rum drinker.

• 2 oz. Spiced Rum
• 1 oz. Coconut Cream  
• 1 oz. Heavy Cream
• 6 oz. Unsweetened Pineapple Juice
• 4 oz. Crushed Ice
• 2 Maraschino Cherries for Garnish
• Pineapple Wedge for Garnish

3. Scorpion Bowl

The Scorpion Bowl is a textbook tiki cocktail that combines rum with the camaraderie of communal drinking.

• 10 ounces aged rum
• 2 ounces cognac
• 2 ounces orgeat
• 1 ounce passion fruit syrup
• 4 ounces fresh lemon juice
• 3 ounces fresh orange juice
• Crushed ice

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