The Role of Puerto Rican Rums in Tiki Cocktails
- daniele dalla pola
- Mar 23
- 6 min read
Puerto Rican Rum in Tiki Cocktails
Puerto Rican rum has been an essential yet often underappreciated player in the world of tiki cocktails. While the more robust profiles of Jamaican and Demerara rums are often celebrated, Puerto Rican rum has provided balance, versatility, and an approachable smoothness to many iconic tiki drinks. This chapter explores the integration of Puerto Rican rums in tiki culture, tracing their journey through historical cocktail menus, notable recipes, and the influential bartenders who brought them to the forefront.
The Rise of Puerto Rican Rum in the U.S.
The introduction of Puerto Rican rum to the U.S. market began during Prohibition when Caribbean rum became a sought-after substitute for banned domestic spirits. After Prohibition was lifted in 1933, Puerto Rican rum, particularly Bacardí, gained widespread popularity due to its availability and relatively mild, smooth flavor. This light rum proved to be an adaptable base spirit, perfect for the emerging tiki movement, which celebrated exoticism, escapism, and complex flavors.
Pioneers like Donn Beach (Don the Beachcomber) and Victor “Trader Vic” Bergeron, who were instrumental in the development of tiki cocktails, saw the value in Puerto Rican rum. Their innovative drinks often featured multiple rum varieties light, dark, and overproof and Puerto Rican rum was used to balance the bolder, funkier Jamaican or Demerara rums. This practice of blending rums became a hallmark of tiki cocktails, allowing bartenders to create layered, sophisticated drinks that catered to both casual and discerning drinkers.
Puerto Rican Rum in Classic Tiki Menus
A look back at tiki menus from the 1940s through the 1960s shows how integral Puerto Rican rum became in many iconic drinks. Donn Beach, who is widely credited with launching the tiki cocktail phenomenon, featured Puerto Rican rum in early classics like the Sumatra Kula and the Mystery Gardenia. These drinks balanced the depth of darker rums with the lightness of Puerto Rican varieties, highlighting the rum's versatility.
Trader Vic was another major proponent of Puerto Rican rum, particularly after the supply of Jamaican rum became inconsistent in the 1950s. His famous Mai Tai, originally a Jamaican rum-heavy drink, evolved to include Puerto Rican rums in later iterations, including the version served at the Royal Hawaiian Hotel. Puerto Rican rum soon became a foundational element in many of Trader Vic's creations, from the refreshing Scorpion to other punch-style cocktails that mixed rum with tropical juices and brandy.
Classic tiki bars also embraced Puerto Rican rum in simpler yet powerful concoctions like the Planter’s Punch, which combined the rum with lime, sugar, and spices. Bacardí, the most prominent Puerto Rican rum brand, became synonymous with these drinks, showcasing its ability to provide a light and clean counterpoint to the robust tropical flavors.
Mistery Gardenia
Don the beachcomber 1941
Don the Beachcomber’s Mistery Gardenia is equal parts fancy and mysterious. At its core is Donn Beach’s secret “Gardenia Mix” a creamy blend of butter, honey, and spices as smooth as silk. Called a “wife’s drink” (for its pretty orchid garnish and sweet taste), it tricked drinkers with its light Puerto Rican rum hiding a strong kick. The mix’s recipe? Still a mystery. Tiki fans argue over clues, but Donn took the secret to his grave. Sip it, and you’ll taste why it’s legendary: delicate, daring, and stronger than it looks
Ingredients:
1.5 oz light puerto rican rum
0.75 oz Don’s Gardenia Mix*
0.5 oz fresh lime juice
1 dash Angostura bitters
Method:
Combine all ingredients in a blender and blend on high. Strain through a fine-mesh into a cocktail coupette. Garnish with a orchid
*Don's Gardenia Mix
Ingredients:
2 bar spoons Don's spice #2
2 bar spoon cinnamon syrup
250 ml honey
250 gr unsalted butter
Method:
Melt the butter and honey together in a double boiler [ bain marie ]
Add the rest of the ingredients
Blend, bottle it.
Puerto Rican Rum in Complex Tiki Cocktails
As tiki drinks evolved, the complexity of their ingredients increased, and bartenders experimented with mixing different types of rum in a single cocktail. Puerto Rican rum was often the "mellow" element in these multi-layered drinks, balancing out the funkiness of Jamaican rums or the deep, caramel notes of Demerara rum.
Drinks like the Zombie, Jet Pilot, and Three Dots and a Dash exemplified this multi-rum approach, where Puerto Rican rum’s lighter flavor profile helped to harmonize the more intense ingredients like overproof rum, exotic spices, or citrus juices. This technique of using a "three-rum blend" became a signature in tiki bars, with Puerto Rican rum ensuring the drink remained smooth and balanced.
Puerto Rican Rum in Modern Tiki
The tiki movement saw a revival in the 21st century, as bartenders rediscovered classic cocktail recipes and began experimenting with new creations. Puerto Rican rum continues to be a staple in modern tiki bars, thanks to its clean taste and versatility. Bacardí and other Puerto Rican rums remain popular choices for both classic and contemporary tiki cocktails, proving that the island's rum-making tradition still has a place in today's exotic drink culture.
The Influence of Bacardí Rum
The story of Puerto Rican rum is incomplete without mentioning Bacardí, a brand that became synonymous with Puerto Rican rum after relocating to the island following the Cuban Revolution. Bacardí's light-bodied, smooth rum was an ideal choice for tiki cocktails, providing the refreshing notes that helped transport drinkers to an imagined tropical paradise. From the 1940s through the 1970s, Bacardí became one of the most widely used rums in tiki bars across America.
One iconic Bacardí drink that found its way into tiki culture was the Bacardí Cocktail. Though predating tiki, its combination of Bacardí rum, lime juice, and grenadine made it a favorite among bartenders crafting escapist, tropical-themed drinks. Its simple, refreshing taste captured the essence of what tiki cocktails were all about: transporting the drinker to an exotic, carefree world.
Mariano Licudine: A Tiki Legend and Promoter of Puerto Rican Rum
One of the most influential figures in the rise of Puerto Rican rum within the tiki world was Mariano Licudine, the legendary bartender at The Mai-Kai in Fort Lauderdale, Florida. Mariano’s intricate tiki cocktails became world-famous, and his skill in balancing multiple rums, including Puerto Rican varieties, made him a true master of the genre.
Having learned from Donn Beach himself, Mariano brought his expertise in exotic mixology to The Mai-Kai, where he crafted now-iconic drinks such as the Navy Grog and Shark Bite, many of which featured Puerto Rican rum. The Mai-Kai’s close relationship with Bacardí ensured that Puerto Rican rum was a key ingredient in their signature tiki cocktails, helping the brand become a household name in the U.S.
Beyond the bar, Mariano also worked with the Rums of Puerto Rico Association, traveling across America to promote the versatility and quality of Puerto Rican rums. His efforts not only boosted the popularity of Puerto Rican rum in tiki bars but also elevated the spirit’s status in the broader American cocktail scene.
The Lasting Legacy of Puerto Rican Rum in Tiki
While other rum-producing regions may boast bold flavors and distinctive styles, Puerto Rican rum has maintained a crucial role in tiki cocktails through its light, approachable profile. Whether serving as a base for elaborate multi-rum blends or standing alone in simpler cocktails, Puerto Rican rum continues to be a foundational element in both classic and modern tiki drinks.
As the tiki revival brings renewed attention to the genre's original recipes and techniques, bartenders around the world are rediscovering the importance of Puerto Rican rum. Its role in balancing complex flavor profiles remains as relevant today as it was during the golden age of tiki. The legacy of Puerto Rican rum, from the early days of Bacardí’s rise to the expert creations of Mariano Licudine, lives on in every tropical drink.
MIstery Gardenia #2
Daniele dalla pola 2016
2 oz DON Q 7YO puerto rican rum
1 oz Dan’s Gardenia Mix**
0.5 oz fresh lime juice
2 dash exotic bitters
Combine all ingredients in a blender and blend on high.
Strain through a fine-mesh into a cocktail coupette.
Garnish with a orchid
**Dan’s Gardenia Mix [Make 1 Liter]
Ingredients:
4 bar spoons Dan’s Spiced #7
480 ml Reàl Blue Agave Nectar
500 g unsalted butter
Instructions:
1. Melt butter in a double boiler.
2. Add agave nectar and spiced infused syrup.
3. Whisk until fully combined.
4. Bottle or store in a jar.
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