Summer is the perfect time to visit paradise. Entering a balmy beach covered with blooming orchids and swaying palm trees, one can be greeted by the sounds of waves crashing and grass skirted dancers swiveling their hips. Men, boasting floral shirts, pour you a sea-hued elixir in a skull shaped glass. This isn’t a luau at a resort. Tiki bars are a fun way for social drinkers to explore exotic-themed venues, all while enjoying their favorite tropical drinks without hopping on a plane to Tahiti. Tiki drinks are primarily made with fruit and rum, giving bartenders creativity to design a unique, thirst-quenching number that can be savored during sunrise or sunset. For a new take on the traditional tiki, mixologist Dana M. Bruner from The Perfect Puree of Napa Valley gave us one recipe that will delight your palate.
The Freaky Tiki is so wildly delicious that it’ll make sippers want to take their clothes off and dance at their favorite playa. Yes, it does include a handful of ingredients, but its creamy, refreshing taste of passion colada, ripe mango, caramelized pineapple, and rum will quickly make you forget about any mess you’ll make. The Freaky Tiki is the drink that will take you away to faraway islands where anything goes.
Freaky Tiki Recipe
Ingredients
3 cups Carmelized pineapple (We used Culinary Traditions Carmelized Pineapple, thawed)
2 cups Sour mix (We used Beverage Artistry Yuzu Luxe Sour, thawed)
½ cup Mandarin tangerine (We used Culinary Traditions Mandarin Tangerine, thawed)
1 cup Passion colada (We used Beverage Artistry Passion Colada, thawed)
2 cups Mango (We used Culinary Traditions Mango, thawed)
1 cup Rum (We used Sailor Jerry Rum)
1 cup Pimms
1 cup Vanilla-flavored rum (We used Charbay Vanilla Rum)
¼ cup Chartreuse
Preparation
Place all ingredients in a blender. Then, blend on the highest level until thick and creamy. Pour drink in glass filled with ice.
