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It started casually enough when my brother asked me to share a few tiki drink recipes with him. I sent him some of my favorites and some information about rums, and he seemed happy enough. Then Christmas rolled around, and, at a loss for gift ideas, I got him two tiki cookbooks. In the months since, the student has far surpassed the master in tikiness – and that was before he started garnishing.

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What you see here is but a poor example of Todd’s garnishing prowess. My bachelor brother has now planted flowers and mint plants in his yard so that he always has some available for tiki garnishes. These pictures were taken on vacation, when he had to make do with just maraschino cherries, pineapple leaves, lime wedges, umbrellas, and citrus curls. Too bad he didn’t pack his Moai ice/jello molds. My garnishes, by contrast, are far less fun more restrained.

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We were limited in our tiki ingredients on vacation, but we’d packed enough grenadine and good rum for this one. I like it because while it’s still light and fruity, the dark rum makes it more interesting. The bubbles from the club soda are refreshing and fun. Maybe not as fun as creative garnishes, but it all comes together for a great drink.

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Printer Friendly Recipe
Sven-Tiki (slightly adapted from Jeff Berry’s Beachbum Berry Remixed)

Makes 1 drink

Recommended rums: Shellback or Flor de Cana for light/silver rum; Appleton Estate Rare Blend 12 Year Old or Old Brigand Black Label for dark rum.

1 ounce lime juice
1 ounce orange juice
1 ounce unsweetened pineapple juice
1 ounce grenadine
1 ounce dark rum
2 ounces light rum
½ ounce club soda

Put all ingredients except the club soda into a cocktail shaker. Add 1½ cups crushed ice; cover and shake until the shaker is frosted over. Pour unstrained into a glass. Top with club soda.

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