Hawaiian: Tiki Cocktails

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 1)

Ingredients:

• Alcohol: white or dark rum (1 shot or 1.5 oz)
• Sour: lime juice (typically 1 lime)
• Sweet (to taste): agave nectar, simple syrup*, flavored syrups (grenadine, coconut, raspberry, blackcurrant, orgeat almond syrup, etc)
• Spice (optional): ginger juice (up to 1 shot)
• Color (optional): juice concentrates (cranberry, cherry, pomegranate, etc), liqueur (Cointreau, Blue Curaçao, Campari, etc)
• Juice: orange, pineapple, mango, guava, cranberry, etc
• Bubbles (optional): seltzer water
• Ice
• Zest (optional): orange, lemon, lime (small amount)
• Garnish: citrus slices (orange, lemon, lime), fruit (pineapple, watermelon, pomegranate seeds, etc), herbs (mint leaves), cocktail umbrella (paper parasol)  

Procedure:

1. Start with a 12 oz highball glass
2. Pour in rum, lime juice, sweetener, ginger juice (if desired); stir well (tip: try not to stir anything from this point on if you want a “layered” cocktail)
3. Add a small amount of extra color (if desired) (tip: pour heavy syrups down the back of a spoon for a “layered” look)
4. Pour in a generous amount of juice (less if you want to add some bubbles)
5. Add ice cubes and shake (if desired)
6. Top with seltzer water (if desired)
7. Garnish and serve with a straw

Example (a classic Mai Tai):

1. Alcohol: Rum (1 shot or 1.5 oz)
2. Sour: Lime juice (typically 1 lime)
3. Sweet: Agave nectar (½ shot), almond syrup (½ shot)
4. Color: Cointreau (½ shot)
5. Juice: orange (½ cup)
6. Ice
7. Zest: orange
8. Garnish: orange slice, mint leaves
9. Optional: float a little dark rum on top (see video)

*Simple syrup is white sugar dissolved in water (1:1 ratio)