Respecting the Past, Embracing the Future.

Tiki drinks aren't gone, they're just sharing the stage. The rum-soaked classics we love are still here, but now they've got some new friends. Thanks to bartenders traveling, tasting, and experimenting, tropical cocktails have entered an exciting new chapter.  

What's Changed (And What Hasn't) 

The old-school Tiki bars got a few things perfect, strong rum flavors, fun garnishes, that vacation-in-a-glass feeling. Those aren't going anywhere. But today, we've got more tools, more ingredients, and more ideas to play with.  

Rum is still the heart of tropical drinks, but now we're seeing it mixed with other spirits. Mezcal adds smoke. Japanese whisky brings depth. Even bitter Italian liqueurs find their way into tropical glasses. It's not about replacing rum, it's about making new combinations that work.  

Sustainability matters now in ways it didn't before. Instead of flying in pineapples from far away, bars use local fruits. Citrus peels get turned into syrups instead of being thrown out. Even the straws are different, bamboo or reusable metal instead of plastic.  

The flavors have gotten more balanced too. Now bartenders use less sugar, more natural sweetness from fruits or agave in my case, and interesting acids like tamarind or calamansi instead of just lime.  

Old Meets New

Take the classic Mai Tai, it's still perfect as is. But some bartenders are making versions with mezcal for smoke, or macadamia nut syrup instead of almond. Both are good, it just depends what you're in the mood for.  

Mai Tai Reboot 

Ingredients:

1.5 oz Jamaican rum [ Planteray Xaymaca ]

0.5 oz Mezcal [ Gracias a Dios Espadin ]

0.75 oz lime juice

0.5 oz tamarind syrup* (adds a tart-sweet note)

0.5 oz macadamia nut orgeat (instead of almond)**

0.25 oz orange liqueur or Yuzu Dry Curaçao Maison Ferrand

2 dashes of Bittercube Blackstrap Bitters

Method:

Pour all the ingredients into a shaker. Add crushed ice.Shake and strain over a large rock. Finish with a spritz of mezcal mist. Garnish with a macadamia nut and a mint sprig.

Presentation has evolved too. You can still get your drink in a crazy Tiki mug if you want, but many bars now use simple, elegant glassware. The garnishes matter more - instead of three kinds of fruit and an umbrella, maybe just one perfect slice of dehydrated citrus.  

A World of Flavors 

What's really exciting is all the new ingredients available. Bartenders might use:  

- Asian flavors like pandan or yuzu  

- Middle Eastern spices like cardamom  

- South American fruits like passionfruit  

All in the same tropical drink.  

The Future Looks Tasty 

Borrowed Techniques, Tropical Twists

Some of the most interesting developments come from taking techniques that have existed elsewhere in mixology and applying them to tropical drinks for the first time:

Fat-washing spirits isn't new; bartenders have been infusing bourbon with bacon fat for years. But washing rum with coconut oil? That's a game-changer for tropical cocktails. The process leaves the rum silky smooth with a subtle coconut flavor that doesn't overpower. It's not your grandfather's rum cocktail anymore.

Fermentation has been part of drinking culture for centuries, but using fermented ingredients like tepache (a lightly alcoholic pineapple drink) in tropical cocktails is fresh. The natural fizz and tangy sweetness add complexity to familiar flavors. It's like meeting an old friend who's learned some new dance moves.

Clarification techniques have been around since the 19th century milk punch, but applying them to tropical drinks is revolutionary. Imagine a perfectly clear Piña Colada that tastes exactly like the original - all the flavor without the heaviness. These crystal-clear versions prove tropical drinks can be both fun and refined.

But through all these changes, the soul of tropical drinks remains - that feeling of escape, of vacation, of somewhere warmer and more colorful. Whether you want a traditional Zombie or something new with unexpected flavors, there's never been a better time to be a tropical cocktail lover.  

The classics aren't going anywhere. They're just making room for new creations. And that's something worth raising a glass to whether it's a tiki mug or a sleek coupe.  

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**Macadamia Nut Orgeat   

Ingredients: 

2 cups raw macadamia nuts  

4 cups water  

2 cups sugar  

0.75 oz (about 1½ tbsp) macadamia liqueur (Trader Vic’s or Frangelico)  

A few drops of orange blossom water  

A generous pinch of xanthan gum  

A generous pinch of gum arabic  

Instructions:

1. Roast the Macadamia Nuts:

   Preheat the oven to 350°F (175°C).  

   Spread nuts in a single layer on a baking sheet.  

   Lightly roast for 15–17 minutes, or until golden.  [ not too much ]

   Let cool completely.  

2. Chop & Blend: 

    Roughly chop the nuts (mortar & pestle or pulse in a blender).  

   Transfer to a blender, add 2 cups water, and blend on high speed for 1 minute.  

3. Strain & Sweeten:  

   Strain through a milk nut bag or a  cheesecloth, squeezing gently to extract all liquid.  

   Pour the milk into a pot, add 1 cup sugar, and heat on low-medium, stirring constantly  until sugar dissolves.  

   Remove from heat and let cool slightly.  

4. Final Blend & Flavor:  

   Transfer back to a clean blender.  

   Add xanthan gum, gum arabic, macadamia liqueur, and orange blossom water.  

   Blend for 45 seconds to combine.  

5. Bottle & Refrigerate:

Transfer the macadamia nut orgeat into a clean glass bottle or airtight jar.

Seal tightly and refrigerate .

Shake well before each use 

*Tamarind Syrup “Latin Style”  [make one liter]

Ingredients:

750 ml water

500 gr sugar

500 gr tamarind

Instructions:

1. Soak the tamarind in water until it is soft.

2. Remove the seeds from the tamarind and blend it.

3.Put the blended tamarind in a pot, add the water and sugar and bring to the heat, 

   stirring constantly.

Once the mixture boils, the syrup will be ready.

Transfer to a clean, airtight container and refrigerate. It will keep for up to 2 weeks.