The Mai Tai is a cocktail made of rum, Curaçao liqueur, orgeat syrup, and lime juice. It is one of the characteristic cocktails in Tiki culture.
The Zombie is a Tiki cocktail made of fruit juices, liqueurs, and various rums. It first appeared in late 1934, invented by Donn Beach at his Hollywood Don the Beachcomber restaurant. It was popularized on the East coast soon afterwards at the 1939 New York World's Fair.
Stroh Austria GmbH is an Austrian manufacturer of rum, especially spiced rums and high-proof rums used in warm drinks and cooking. The Stroh Rum brand is one of the best-known spirits from Austria. The name is widely used as a generic synonym for spirits with a similarly high alcohol content in Germanic speaking regions. The company is privately held by Austrian owners.
ʻŌkolehao is a Hawaiian alcoholic spirit whose main ingredient was the root of the ti plant. 'Ōkolehao's forerunner was a fermented ti root beverage or beer. When distillation techniques were introduced by English seamen in 1790, it was distilled into a highly alcoholic spirit.
A tiki mug is a large ceramic cocktail drinking vessel that originated in tiki bars and tropical-themed restaurants. The term "tiki mug" is a blanket term for the sculptural drinkware even though they vary in size and most do not contain handles. They typically depict Polynesian, mock-Polynesian, tropical, nautical, or retro themes, and as the term is used generically do not always emulate a tiki. When used to serve drinks they are frequently garnished with fruit or decorative drink umbrellas and swizzle sticks.
A tiki bar is a themed drinking establishment that serves elaborate cocktails, especially rum-based mixed drinks such as the Mai Tai and Zombie cocktails. Tiki bars are aesthetically defined by their tiki culture décor which is based upon a romanticized conception of tropical cultures, most commonly Polynesian. Some bars also incorporate general nautical themes or retro elements from the early atomic age.
A Scorpion Bowl is a communally shared alcoholic tiki drink served in a large ceramic bowl traditionally decorated with wahine or hula-girl island scenes and meant to be drunk through long straws. Bowl shapes and decorations can vary considerably. Starting off as a single-serve drink known as the Scorpion cocktail, its immense popularity as a bowl drink in tiki culture is attributed to Trader Vic.
A flaming drink is a cocktail or other mixed drink that contains flammable, high-proof alcohol, which is ignited before consumption. The alcohol may be an integral part of the drink, or it may be floated as a thin layer across the top of the drink. The flames are mostly for dramatic flair. However, in combination with certain ingredients, the flavor of the drink is altered. Some flavors are enhanced, and the process may impart a toasted flavor to some drinks.
Volcano bowls are ceramic drinkware originally associated with mid-20th century American tiki bars and tropical-themed restaurants. Drinks served in volcano bowls are typically rum-based, mixed with tropical fruit juices and other liquors such as brandy, vodka, and triple sec, and garnished with fruit. The Flaming Volcano cocktail is especially associated with this drinkware.
The Navy Grog was a popular rum-based drink served for many years at the Polynesian-themed Don the Beachcomber restaurants; it is still served in many so-called tiki restaurants and bars. First created by Donn Beach, who almost single-handedly originated the tiki cultural fad of the 1940s and 1950s, it was one of dozens of rum concoctions that he, and later Trader Vic and numerous other imitators, sold in exotic tropical settings. Not quite as potent as the Beachcomber's more famous Zombie, it was, nevertheless, shown on the menu as being limited to two, or sometimes three, to a customer. Reportedly, Phil Spector consumed at least two Trader Vic’s Navy Grogs at the Beverly Hilton restaurant, without eating any food, the night he later killed actress Lana Clarkson.
Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices. It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a lengthy history that dates back to colonial days. During that time many families had their own individual recipes, and early Americans believed rum to be nutritious and a strengthener of the body.
The doctor cocktail is a pre-prohibition era cocktail that traces in drink guides to as far back as 1917, when it appeared in Hugo R. Ensslin's Recipes for Mixed Drinks. As originally described the cocktail called simply for Swedish Punsch mixed with lime juice.
The suffering bastard is the name for two different mixed drinks, one being more of a standard cocktail associated with World War II and the other being more of an exotic drink associated with Tiki bars. As is the case with many cocktails, there are multiple recipe variations and historical origins have been argued and changed over time. Two of the earliest recipe versions have very different ingredients. One from bartender Joe Scialom (1942) calls for brandy and gin, while another from Tiki pioneer Victor J. Bergeron primarily uses rum along with "secret ingredients" and is known for being garnished with a cucumber.
The Q.B. Cooler is a vintage tiki cocktail invented by Donn Beach that calls for a mixture of several rums, two syrups, fruit juices, and honey, mixed with club soda and dashes of Pernod, bitters, and grenadine. Another version purported to be from 1937 is slightly different and calls for varying rum proportions and ginger syrup in place of the fassionola and Pernod.
The test pilot cocktail is a vintage tiki drink invented by Donn Beach. Beach was known for changing his recipes over time, and multiple versions of the test pilot attributed to both him and others make the cocktail one of his more frequently imitated and varied tiki drinks. Test pilot recipes call for multiple rums and typically include the use of falernum syrup and lime juice. The more popular also include Pernod (pastis/absinthe) and bitters.
The cobra's fang is a vintage tiki cocktail invented by Donn Beach that calls for a mixture of rums along with fassionola and falernum syrups, the juice of orange and limes, and a dash each of bitters and grenadine. The recipe from the book Hawai'i: Tropical Rum Drinks & Cuisine By Don the Beaschcomber calls for it being garnished with fresh mint and a lime wheel, although a length of spiral cut lime peel made to look like a snake is used for aesthetics in some cobra named cocktails.
Mr. Bali Hai is a tiki drink served in a special mug at the Bali Hai restaurant on Shelter Island in San Diego, California. The drink has had different recipes over the years, but a prominent version from the 1970s calls for 1 1/2 oz of dark Jamaican rum, 1 oz light Puerto Rican rum, 3/4 oz coffee flavored brandy, 1 1/2 oz unsweetened pineapple juice, 1 oz lemon juice, and 1/2 oz of sugar syrup. The mug has the same name as the drink, Mr. Bali Hai, and comes in the shape of a headhunter's head with a removable lid.
The Fog Cutter is a vintage tiki cocktail frequently attributed to being invented by Victor Bergeron that calls for a mixture of several liquors, the juice of lemon and oranges, orgeat syrup, and cream sherry. It is high in alcoholic content and has been called the "Long Island Iced Tea of exotic drinks." It has historically been served in special Fog Cutter ceramic mugs.
The Ancient Mariner is a tiki drink created by Jeff "Beachbum" Berry and Annene Kaye. It first appeared in their 1998 drink guide Beachbum Berry's Grog Log and is named after Coleridge's 1798 The Rime of the Ancient Mariner because in Berry's words "by the time we finished with it, that's how old we felt."
The PB2Y, or PB2Y Gremlin, is a tiki drink created by Victor Bergeron as part of a series of "gremlin" drinks for his Trader Vic's restaurants during World War II.
