Kona Park Swizzle
A tropical twist on the Queen’s Park Swizzle, the 1920s classic from the Queen’s Park Hotel in Trinidad. Pineapple gum syrup replaces the usual sugar, and the bitters sit on top for that striking layered look.
Chartreuse Swizzle
Created by San Francisco bartender Marcovaldo Dionysos in the early 2000s, the Chartreuse Swizzle is a modern tiki classic built on herbal green Chartreuse. Swizzling with a traditional Bois Lélé stick gives it that signature frosty glass.
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Royal Hawaiian
Named after the famous pink Royal Hawaiian Hotel on Waikiki Beach, this elegant gin sour pairs pineapple with a touch of orgeat for a light, tropical twist on the classics.
Port Light
A rare tiki classic made with bourbon rather than rum, the Port Light dates back to the early 1960s. Passionfruit and grenadine give it a lovely tropical tang, and blending it with ice makes it dangerously easy to drink.
Dr. Funk
A Don the Beachcomber classic named after Dr Bernard Funk, a German doctor living in Tahiti in the late 1800s. A splash of absinthe gives the dark rum a bold, aniseed edge.
Scorpion Bowl
The Scorpion became famous at Trader Vic’s in the 1940s as a sharing punch, served in a large bowl with long straws for the whole table. This single-serve recipe keeps the classic mix of rum, brandy, citrus and orgeat. Multiply it by four for a party bowl.
Missionary’s Downfall
One of Don the Beachcomber’s 1940s creations, the Missionary’s Downfall is a bright, minty rum drink with pineapple and a touch of peach and honey. It’s one of the most refreshing tiki drinks you can make.
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Jet Pilot
A descendant of Don the Beachcomber’s Test Pilot, the Jet Pilot was served at the Luau restaurant in Beverly Hills in the late 1950s. Three rums, cinnamon and falernum make it rich, spicy and seriously strong.
Suffering Bastard
Created in 1942 by bartender Joe Scialom at Shepheard’s Hotel in Cairo, reportedly as a hangover cure for British officers. Trader Vic later made it famous on his menus, complete with its own tiki mug.
Singapore Sling
Created at the Long Bar of the Raffles Hotel in Singapore in the early 1900s, the Singapore Sling is a fruity, complex gin highball. Recipes vary wildly, but this balanced version with real grenadine is a crowd-pleaser.
