• For the vast majority of people thinking of real tiki cocktails, the Mai Tai is probably what comes to mind. This ultimate classic was created by one of the true tiki masters, Victor Bergeron Jr. You know, Trader Vic. Plenty of rum, with orange curaçao, fresh lime juice, and orgeat, and definitely not bright neon blue or orange in color. A murky golden-brown means it was made just right.

    • 1 of 5
  • Talk about another classic crafted by another master. The Zombie was created by Don the Beachcomber, the granddaddy of all things tiki and tiki drinks. It'll either bring you out of your zombified hungover state or, if you're not careful, send you into one. It includes a full assortment of rums—dark, light, golden, overproof, balanced with an array of juices and a touch of sugar. Good luck.

    • 2 of 5
  • Sometimes, you just need a Painkiller, right? It's actually a riff of the piña colada, served over crushed ice as opposed to being blended. And when made right and sipped by a sunny poolside, all of your pain is guaranteed to go away. Pineapple and orange juice, with cream of coconut and dark rum. Float more rum on top if you please, and grate some fresh nutmeg to take it to the next level.

    • 3 of 5
  • The Scorpion Bowl has today become somewhat of a catchall. It's a drink fit for four, served in a large, fun ceramic bowl. You drink it from straws, and oh yeah, there's a flaming shot of 151 rum in the center. As mentioned, there are many ways to make it today, but you'll need plenty of rum, with some fresh juices and orgeat as your base.

    • 4 of 5
  • The Hurricane gets a bad rap. That's because you probably associate it with plastic yard glasses filled with lord knows what kind of sugary sludge, as you trudge through the humidity of New Orleans. Here, though, take it from a Big Easy mastermind, Emeril Lagasse. Dark and light rum, passion fruit syrup, orange juice, lime juice, and sugar. Bam!

    • 5 of 5
Go to top