It used to be that the only places you’d find an umbrellaed Tiki drink were beach resorts, with the trend peaking in the ’50s and ’60s and all but dying out until a decade ago, when it got a second wind with inspired bars in major cities like San Francisco and New York.
But these days, Tiki’s floral garnishes are blossoming in a surprising number of smaller cities, as well. Why the sudden surge?
“The Tiki explosion is partly a reaction to the stuffy, speakeasy style of bar that became popular in the last decade or so, which tended to lend itself to a more serious style of drinking,” says Chris Hopkins, the national portfolio ambassador for BACARDÍ®. “Whiskey had its moment for a while. Tiki is really a celebration of rum.”
So in that celebratory spirit, these are three tasty Tiki drinks from bartenders in cities where rum is on the rise.
Tori Bender’s recipe is more than just a showcase for BACARDÍ® Mango rum. It's also proof that great Tiki drinks (like great Tiki bars) source inspiration from all over the map. The Mango Batida is an irresistible mix of rum, pineapple juice, coconut cream, cinnamon syrup and Brazil's native spirit, cachaça—the kind of cocktail you can only find in a town like Las Vegas.
Get the recipe.
Mixing your cocktail