Recipe
- 3oz light rum (Diplomatico Planas)
- .5oz brandy (Pierre Ferrand 1840 cognac)
- 3oz fresh squeezed orange juice
- 2oz lemon juice
- .75oz orgeat
Quickly blend (or shake) all ingredients with a cup of crushed ice, and pour into your drinking vessel. Top off with more ice and share with a friend!
About
Now I’ve totally missed Tiki Tuesday for too long, but eyyy! I went to Trader Sam’s in Disneyland last month fully with the intention of being selective about purchasing more mugs (my poor bar cabinets are way overfilled), but somehow the moment the waitress asked “do you want the souvenir mug with it?,” I lost all control and left Anaheim with half my suitcase full of tiki mug boxes.
To break in this tiki bowl, I went with the classic mid-century tiki communal drink, the Scorpion Bowl. This concoction was created by the famed Trader Vic in the 50s as he sought to revive the tradition of communal drinking, serving elaborate ceramic shared tiki bowls throughout his popular restaurants.
The era of “tiki” was a complete imagined paradise of faux tropical leisure, but it did borrow from real traditions common throughout the islands of the Pacific, where shared punch and kava bowls were ritualistic. (Kava is a somewhat sedative & euphoric plant whose root is used to create an earthy beverage that’s ceremoniously consumed in shared bowls).
For more tiki drink ideas, click here!