Tiki cocktail recipes (and the winner of last week’s Appleton Estate rum competition)

tiki pic by michael karshis

It would be irresponsible of us to announce the winner of last week’s competition, in which a tiki mug from Tiki Farm and three bottles of Appleton Estate rum were up for grabs, without also listing some tiki recipes so that the winner can inaugurate the mug and the losers can drown their sorrows in tropical juice and rum.

So without further ado, the winner is (drum roll please): Amber Forrest-Bisley (we’ll contact you and sent out your booty).

And now for the recipes:

Jamaican Breakfast Juice

We suspect Jamaicans don’t really drink hard liquor for breakfast (although if they do then more power to them) but either way this is a great pick-me-up for those times when plain old orange juice just isn’t enough. The recipe was created by Shae Silvestro:


  • 60ml of Appleton Estate VX rum
  • 60ml of orange juice
  • 15ml of fresh lime juice
  • 15ml of pomegranate molasses (we saw this for sale in Coles, but you can also get it in other places such as Essential Ingredient and David Jones)
  • 1 bar spoon of marmalade
  • 15ml of sugar syrup (with a 1:1 ratio of sugar to water)
  • 2 dashes of orange bitters

Shake the ingredients and strain over crushed ice, preferably in a tiki mug or, failing that, a tall glass. Garnish with an orange wedge, pineapple wedge and mint sprig.


The Mai Tai

Tiki guru Trader Vic claims to have invented this classic cocktail, so out of the myriad recipes out there we decided to print his original one:


  • 2 parts golden or fine dark Jamaican rum (at the risk of sounding like I’m sucking up to the competition sponsor, Appleton Estate is good for this)
  • 1/2 part of orgeat
  • 1/2 part of orange curacao
  • 1/4 part rock candy syrup
  • fresh lime juice


Shake ingredients and strain into a tumbler or old-fashioned glass. Garnish with half the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass.