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Adventurers, Veterans, & The PROPER Way to Make Tiki Cocktails | In The Drink

I love a tiki cocktail. And a tiki bar...they were kinda like Disneyland for adults before Disneyland was even a thing. Except with no kids, and the main attraction was getting hammered. Whatever happened to that spark of human ingenuity? It's always annoyed me that despite how simple most tiki cocktails are to make (despite the high ingredient count), and how well documented the recipes are, almost no bar is going to make you one properly. And after one too many terrible cocktails masquerdaing as a Mai Tai, I've decided to set the record straight. Recipes Zombie (1934): • 1oz Demerara Rum (overproof if possible) • 1.5oz Smith and Cross • 1.5oz Puerto Rican Rum (Bacardi 8) • 0.5oz Velvet Falernum • 0.75oz Lime Juice • 1 barspoon cinnamon syrup • 10ml grapefruit juice • 1 barspoon Grenadine • 1 Dash Angostura Bitters • 6 Drops Absinthe • Shake with cracked ice and dump into a tall glass • Garnish with a mint sprig, and two cocktail cherries on a pick • Enjoy! Mai Tai (1944): • 1oz Smith and Cross • 0.5oz Rhum Agricole • 0.5oz Demerara rum • 0.25oz rich simple • 0.25oz orgeat • 0.5oz curacao • 0.75oz lime juice • Shake with cracked ice and pour into a double rocks glass • Garnish with a lime husk and a sprig of mint • Enjoy! Labba-Labba (2025): • 20ml Wray and Nephew • 20ml Angostura bitters • 20ml orgeat • 20ml lime juice • Shake • Double strain into a Nic and Nora • Garnish with a mint leaf • Enjoy! Timestamps: 0:00 Cold Open 0:32 Introduction to Tiki 1:53: The Birth of Tiki (1930s - 1940s) 2:56 Zombie History & Recipe 6:50 Zombie Tasting Notes 8:59 After WW2: The Boom of Tiki Culture (1940s - 1960s) 9:45 Mai Tai History & Recipe 12:52 Mai Tai Tasting Notes 15:05: Decline & Revival (1970s - Present) 16:49: Labba-Labba Recipe 18:55 Labba-Labba Tasting Notes 21:05 Outro