World Cocktail Day: Try Some Summer Tiki Cocktails
Image Credit: Tiki Cocktails/ Pic-

If you are partying in Hawaiian themed luau, one of the essential feature at any luau party is a Tiki bar. Tiki bars are something that are known for Tiki drinks. The history of Tiki drinks can be traced back to the 1930s. Someone named Don Beach is known to have opened the first Tiki bar in Hollywood. He was supposedly inspired by the Polynesian culture that he had experienced while travelling in the South Pacific. He then recreated the flavors as he mixed rum with fresh fruits, such as pineapple and guava.

The word Tiki originated in New Zealand and the Marquesas Islands in French Polynesia, which translates to “carving of the first man.” Tiki bars are defined by their tiki culture décor, based upon a romanticized conception of tropical cultures. They are a themed drinking establishment that serve elaborate cocktails, especially rum-based mixed drinks such as the Mai Tai and Zombie cocktails.

At Stilldsitilling Spirits, we are reviving the concept of Tiki Drinks to beat the summer! Who ever said that rum is not a summer drink hasn’t tried a really good Pina Colada!  Enjoy these fun, summery cocktails by Maka Zai.

Lono’s Benedictine- Lono is the tiki god of agriculture, rainfall, music and peace. This cocktail captures the essence of being a drink that is made from everything that is grown and consumed from the land.

Lono’s Benedictine  


    Maka Zai White Rum - 45ml

    Falernum liquor - 15ml (Generally speaking, it's a sweetened lime and spice concoction that was (probably) created in Barbados somewhere between 1826 and 1930. You'll see both syrups and liqueurs referred to as falernum, but the key ingredients are always lime zest, cloves, and sugar—usually combined with ginger and almonds or almond extract.)

    Fresh Lime Juice - 15ml

    Kaffir lime syrup - 10ml

    Kaffir lime - 3no.

    Herbostura bitters- 3 Dash

    Garnish- Kaffir lime, edible flowers and star Anise


    In a shaker tin, add all the ingredients, stir it well and then add ice and shake it well.

    Strain and pour the shaken mix in a chilled old fashioned glass.

    Fill up the mug with crushed ice and garnish it with fresh kaffir lime leaves, edible flower, and a star anise.

Viva Ridley- There is nothing that calms the mind and soothes the soul like a chilled lemonade on a sunny summer afternoon, spike it up with some rum and there you have something out of the ordinary.


    Maka Zai White Rum - 60ml

    Ginger syrup - 10ml

    Salted Lemonade - 90ml

    Garnish - Ginger candy


    In a chilled highball glass, fill it up with ice.

    Pour a double shot of white rum, add about 10ml of spicy ginger syrup and top it up with your favourite lemonade.

    Garnish it with ginger candy.

Tale of Tane - This cocktail is inspired from the legendary cocktail called Jungle Bird. This was first served in 1973 at the Hilton Kuala Lumpur. Our take on it has the inclusion of homemade apricot syrup to bring in more tropical flavours, giving it an enhanced experience.


    Maka Zai Gold Rum - 45ml

    Campari - 15ml

    Fresh Pineapple juice - 45ml

    Fresh Lime Juice - 20ml

    Homemade Apricot syrup - 15ml

    Garnish- Pineapple slice, Mint and Edible flower


    In a shaker tin, add all the ingredients, stir it well and then add ice and shake it well.

    Strain and pour the shaken mix in a chilled tiki mug.

    Fill up the mug with crushed ice and garnish it with a fresh pineapple slice, mint bouquet, and an edible flower.

Army and Navy - This cocktail has been tied to the famous Army and Navy Club in Washington DC where the popular cocktail Daiquiri was first served in the US. Army and Navy is a riff on the classic Daiquiri with the addition of Orgeat.


    Maka Zai White Rum - 60ml

    Fresh Lime Juice - 20ml

    Homemade Orgeat syrup - 25ml (Originally made from grain—it got its name from the French word orge, meaning “barley”—orgeat syrup is now most traditionally made from a combination of almonds (and sometimes other nuts) and orange flower water).

    Angostura bitters - 1 dash

    Egg white - 10ml

    Garnish- Maraschino cherry, Tropical bitters spray


    In a shaker tin, add all the ingredients and give it a nice shake.

    Now when all the ingredients have mixed, the egg white emulsified, add ice and give it a hard shake.

    Fine strain into a chilled coupe. Garnish it with a maraschino cherry and spray some tropical bitters on the top.