Demerara Rum in Tiki Cocktails

Vintage bottles of Demerara Rums. [ Italian Independent Bottlers ]

As we continue our exploration of the rums that defined tiki culture, the story of Demerara rum deserves special attention. Hailing from Guyana, this rum introduced a complex, rich depth of flavor that became a cornerstone for many beloved tiki drinks. Its history, tied to the unique geography and culture of Guyana, along with its ancient wooden stills and the centuries-old legacy of sugarcane production, solidified Demerara rum's status as an essential ingredient in exotic mixology.

Origins of Demerara Rum

The story of Demerara rum begins along the banks of the Demerara River in what is now Guyana, a country with deep ties to sugarcane cultivation. By the mid-17th century, the Dutch settlers who colonized the region introduced sugar plantations along the fertile riverbanks, which eventually became British-controlled by the late 18th century. The first distillery in the region was established around 1670, producing rum from the locally grown sugarcane. These early distillers set the foundation for what would become one of the world’s most distinctive rum styles.

Demerara rum is named after the river that flows through the heart of the country, and it quickly spread beyond Guyana’s shores as British traders and the Royal Navy introduced it to markets around the world. It was renowned for its robustness, dark molasses flavors, and earthy undertones, which distinguished it from the lighter rums of Puerto Rico or the funky, ester-laden rums of Jamaica. By the 19th century, Demerara rum had established a reputation for quality and durability, shipped in casks to Europe, North America, and the Caribbean.

The Wooden Stills of Guyana

One of the defining characteristics of Demerara rum is the unique method of distillation used by the remaining distilleries, most notably Demerara Distillers Limited (DDL). The heart of Demerara rum’s production lies in its ancient wooden stills, each of which brings a distinct character to the final product. These wooden stills are relics of rum’s industrial past and have been meticulously preserved to this day, offering a glimpse into traditional rum-making techniques that are rarely found elsewhere in the world.

There are three primary types of wooden stills that contribute to Demerara rum’s unique flavor profile:

- Port Mourant Double Wooden Pot Still: Originally from the Port Mourant Estate, this double pot still is made entirely of greenheart wood. The wood itself imparts a slightly earthy and tannic quality to the rum, giving it a rich, heavy body. The Port Mourant rum is known for its boldness, often described as having flavors of dark chocolate, leather, and spice, which make it a favorite base for tiki cocktails with intense flavor profiles.

- Versailles Single Wooden Pot Still: Another wooden still made from greenheart, the Versailles pot still adds an extra layer of complexity to Demerara rums. This still produces a slightly lighter spirit than the Port Mourant but still contributes an unmistakable depth, with flavors of caramel, oak, and tropical fruit. It’s often used in blends to provide balance and structure.

- Enmore Wooden Coffey Still: The Enmore still is the only remaining wooden column still in operation in the world. It produces a lighter-bodied rum but retains a significant amount of character, with notes of brown sugar, toffee, and dark fruits. Its versatility allows it to be blended with heavier rums or to stand on its own in more delicate cocktails.

These wooden stills are more than just a nod to tradition; they are vital to the distinctive flavors that set Demerara rums apart. The interaction between the wood and the rum during distillation imparts a complexity that no modern still can replicate, making Demerara rums highly sought after by bartenders and collectors alike.

The Spread of Demerara Rum in Tiki Cocktails

Demerara rum’s entry into tiki cocktails can be traced to the post-Prohibition era when bartenders began experimenting with various rum styles to create more complex, layered drinks. It was during the golden age of tiki in the 1930s and 1940s that Demerara rum found its place in the pantheon of tiki ingredients, thanks in large part to the influence of legendary bartenders like Donn Beach (Don the Beachcomber) and Trader Vic(Victor Bergeron).

In 1934, Donn Beach introduced the world to the Zombie, one of the most famous tiki drinks of all time, which utilized Demerara rum alongside lighter Puerto Rican and Jamaican rums. The heavy, robust nature of Demerara rum gave the Zombie its backbone, adding a smoky richness and deep molasses flavor that complemented the cocktail's fruit-forward ingredients like pineapple, passion fruit, and lime. The Zombie became a symbol of tiki’s ability to combine multiple rum styles in a single drink, with Demerara often providing the foundation.

Another iconic tiki drink that relied heavily on Demerara rum is the 151 Swizzle, a potent cocktail that showcased the fiery strength and intense flavor of Demerara overproof rum. This drink became a signature at bars like the Mai-Kai in Fort Lauderdale, where bartender Mariano Licudine used Demerara rum to create bold, unforgettable cocktails that defined the tiki experience. At The Mai-Kai, the use of overproof Demerara rum in drinks like the Shark Bite and Navy Grog exemplified how the richness of Guyanese rum added depth and intensity to the tiki repertoire.

Demerara Rum in Modern Tiki Culture

As tiki culture waned in the 1970s and 1980s, the demand for Demerara rum also diminished, and many distilleries in Guyana closed their doors. However, the resurgence of interest in classic cocktails in the 21st century has brought Demerara rum back into the spotlight. Today, Demerara Distillers Limited (DDL) is the sole producer of Demerara rum, with its El Dorado brand becoming one of the most respected and recognizable names in the rum world.

Modern tiki bars continue to embrace Demerara rum for its rich flavor and historical significance. Drinks like the Zombie, Navy Grog, and 151 Swizzle are still staples on tiki menus, with bartenders carefully selecting specific Demerara rums to achieve the perfect balance of flavors. The popularity of aged Demerara rums, such as El Dorado 12, 15, and 21 Year, has also grown, with connoisseurs appreciating the complexity these rums bring to sipping and mixing alike.

The Future of Demerara Rum

As the tiki revival continues to spread around the world, Demerara rum remains a key ingredient in maintaining the authenticity of classic tiki cocktails. Its history, tied to the wooden stills of Guyana and its role in the rise of tiki culture, ensures that Demerara rum will continue to be a vital component in tropical mixology. Whether in a bold, overproof cocktail or as part of a sophisticated rum blend, Demerara rum continues to hold its place as one of the most beloved spirits in tiki history.

The resurgence of tiki has ensured that Demerara rum, with its unique production methods and flavor profiles, will endure as a symbol of craftsmanship, history, and the art of blending. The story of Demerara rum, from its early beginnings in Guyana to its prominence in tiki cocktails, is one that continues to evolve, with each new generation of bartenders finding innovative ways to use this storied spirit.

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The Art of Blending – How Modern Tiki Bartenders Use Demerara Rum

As tiki culture has evolved, so too has the art of rum blending, an essential technique in creating tiki’s signature layered flavors. In this chapter, we will explore how modern bartenders use Demerara rum in their blends, building on the traditions set forth by the godfathers of tiki. Blending rums allows for a wide spectrum of flavor profiles, from smoky and spicy to light and tropical, and Demerara rum plays a pivotal role in achieving this balance. With its depth, robustness, and historical importance, Demerara rum has continued to be a staple ingredient in tiki revivalist bars around the world.

The Role of Demerara Rum in Blends

One of the core principles of tiki cocktails is the idea that no single rum can capture the complexity needed to make a truly great drink. The pioneers of tiki, including Donn Beach and Trader Vic, would often combine two, three, or even four different rums to achieve a layered and multidimensional flavor profile. Demerara rum was commonly used in these blends, providing a solid, rich foundation upon which lighter or funkier rums could be built.

For example, in the iconic Mai Tai, bartenders may blend a Demerara rum with a high-ester Jamaican rum to combine the smokiness and caramel of the former with the funky fruit and spice of the latter. The result is a cocktail that dances between boldness and complexity, something Don the Beachcomber himself would have appreciated. Similarly, in modern tiki drinks like the Ace Pilot or the Three Dots and a Dash , Demerara rum is used in conjunction with lighter rums to provide body and structure, helping the drink stand up to bold spices and citrus.

Bartenders and Their Modern Techniques

Today’s bartenders have taken rum blending to new heights, utilizing the best of what the rum world has to offer. Modern tiki bars such as Smuggler’s Cove in San Francisco, Latitude 29 in New Orleans, Modern bartenders have brought rum blending to the forefront of tiki cocktail making, drawing from diverse rum styles to create complex, layered flavors. At Kaona Room in Miami, for instance, I have embraced rum blending as a signature technique. Our approach at Kaona involves combining different rum styles—such as Demerara, Jamaican, and agricole rums to add depth, richness, and a touch of funk to our cocktails.

The process of blending allows bartenders to use Demerara rum as a powerful "bass note," providing a smoky, molasses-forward backbone, while balancing it with lighter, fruitier rums that bring out tropical and aromatic qualities. In particular, Demerara rums like El Dorado's 5 and 8 year expressions add weight and richness to the blends. This approach is a hallmark of our drinks, where Demerara acts as a bridge between different rum characteristics, creating cocktails that are bold yet balanced.

Just like I do at Kaona Room, many bartenders around the world have taken inspiration from this technique, elevating tiki cocktails through the art of rum blending to craft unique flavor profiles.

Demerara Cocktail

Ingredients :

1 oz Demerara rum

0.5 oz gold Puerto Rican rum

0.5 oz fresh lime juice

0.5 oz passion fruit syrup

Method: 

Blend all ingredients with crushed ice for a few seconds and pour into a tiki mug or tall glass. Garnish with a lime wheel or tropical fruit.

Original drink from Mariano Licucine the "Houdini of the liquids,"

This cocktail is a perfect example of Licudine’s style blending rich, smoky Demerara rum with bright citrus and passion fruit for a balanced, refreshing drink.

Mariano Licudine, affectionately known as the "Houdini of the liquids," was a pivotal figure in the mid-20th-century tiki movement. After emigrating from the Philippines, Licudine honed his craft under Don the Beachcomber before becoming the head bartender at the Mai-Kai restaurant in Fort Lauderdale, Florida, in 1956. There, he crafted numerous exotic cocktails, including the Demerara Cocktail.

151 Swizzle [ DDP remix ]

Ingredients;

1.5 oz 151-proof Demerara rum

0.75 oz fresh lime juice

0.75 oz Dan's Falernum

3 dashes Angostura bitters

Method: 

Swizzle all ingredients with crushed ice in a tall glass and garnish with a mint sprig.

Demerara Float [ Mai Kai ]

Ingredients;

1 oz Demerara Rum [ I use Lemon Hart Demerara rum or El Dorado 5yo ]

0.75 oz Overproof Demerara rum [ I use Lemon Hart 151 ]

0.50 oz gold Puerto Rican rum [ I use Don Q 7yo ]

0.50 oz fresh lime juice

half teaspoon cane sugar

Method:

Into a shaker dissolve sugar with the lime juice, then combine the rest of the ingredients (except 151 rum), add crushed ice.

Shake. Strain into a sour glass. Float 151 rum on top.

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Birdman

[DDP remix] 

Ingredients:

1 oz Demerara 151 Overproof Rum [I use Lemon Hart 151 rum ]

1 oz aged Puerto Rican Rum [I use Bacardi Ocho Reserva Rum]

1.5 oz Citrus Mix

0.5 oz Passion fruit puree 

1 oz Dan’s Falernum

1 bar spoon Grenadine Elixir 

Method:

Pour all the ingredients into a shaker.

Add  ice

Shake & dump into a large Old Fashioned glass

Garnish with a Ice Airplane and mint sprig.

At the Kaona Room we have a collection of hundreds of rums from around the world. My philosophy on rum blending is that Demerara rums, with their molasses-forward, caramel richness, serve as the “bass note” in a rum blend. He frequently combines them with lighter rums from the Caribbean, such as Puerto Rican or Jamaican or Agricole styles, which tend to add fruity or floral notes to a drink. This technique allows him to create sophisticated cocktails that are both balanced and bold, where Demerara rum is the “backbone.”

Creating New Classics with Demerara Rum

One of the exciting aspects of the tiki revival is the creation of entirely new cocktails that pay homage to the classics while incorporating modern techniques. Many of these new tiki cocktails still rely on Demerara rum as a key ingredient, but with innovative twists that reflect today’s palate.

For instance, the Jungle Bird, traditionally made with dark rum, has been reimagined by many bartenders to include Demerara rum, which adds an additional layer of smokiness to the cocktail’s bitterness from the Campari. Similarly, the Rum Barrel a drink first served at the legendary Mai-Kai tiki bar has been adapted by bartenders who use Demerara rum as a substitute for the original blend of Caribbean rums, lending it a richer, fuller flavor profile.

The Future of Demerara Rum Blends

As tiki culture continues to grow in popularity, bartenders are embracing Demerara rum not just for its heritage, but for its ability to elevate modern cocktails. Blending remains a crucial technique in crafting tiki drinks, and the versatility of Demerara rum ensures that it will continue to be an essential tool for bartenders looking to push the boundaries of tropical cocktails.

Banarara Cocktail [ DDP 2024 ]

A tropical fusion of rich Demerara rum and ripe banana, balanced with citrus and spice.

Ingredients:

2 oz Demerara rum

Half ripe banana

0.75 oz fresh lime juice

0.50 oz cinnamon syrup

0.50 oz Dan's Falernum

1 dash Angostura bitters

1 dash absinthe (optional)

Method:

Blend all ingredients with crushed ice for 5 seconds.

Pour into a large cocktail coupe.

Garnish with a banana slice and grated nutmeg.