4

Five Tiki Cocktail Recipes from Mixologist Iliya Dimitrov to Kick-off Hukilau

When it comes to anything related to tiki parties or luaus, a cocktail should be the first thing that comes to mind.

Starting today, the massive tiki-themed four-day event, Hukilau is taking over parts of Fort Lauderdale.

See Also:

- Mai Kai Restaurant: History of a Fort Lauderdale Institution

- Hukilau is This Weekend: How to Roast a Hog Hawaiian-Style

- Iliya Dimitrov of Valentino's Cucina Italian Has a Secret Weakness for Ben & Jerry's

We decided to jump onboard the tiki bandwagon with some tiki-inspired cocktails by Mixologist Iliya Dimitrov of Fort Lauderdale's Valentino's Cucina Italiana.

Lucy Lou

1oz. Diplomatico Anejo

1.5 oz. Sweet Lucy Tennessee cream

1/4 banana

1/4 oz. Oloroso Sherry

1/2 oz. simple syrup

1 pinch of kosher salt

Combine all of the above ingredients in a blender. Pour into a glass and garnish with a whole vanilla bean.

Black Barrel Mojito

2oz. Mt. Gay Black Barrel Rum

1/2 oz. Luxardo Maraschino

1/2 oz. lime juice

1/2 oz. agave nectar

4 blackberries

1 sprig of mint

ginger ale

Muddle the berries and mint with some ice in a shaker. Add the remaining ingredients and shake vigorously. Strain and pour over fresh ice in a short tumbler and garnish with a mint leaf and a blackberry.

The "X" Factor

2 oz. Xante Pear Brandy

1/2 oz. Diplomatico Reserva

1/2 oz. Cointreau Noir

1 1/2 oz. pear nectar

1 oz. passion fruit juice

1/2 oz. fresh lemon juice

1/2 oz. ginger water

Combine all of the ingredients into a shaker with ice and shake well. Strain and pour into a collins glass with fresh ice. Garnish with a slice of pear.

Pink Rum & Cointreau

2 oz. Pink Pigeon Rum

1 oz. Cointreau

1 oz. fresh lime juice

2 oz. guanabana nectar

1/2 oz. passionfruit juice

1/2 oz. grenadine

Combine all of the ingredients in a shaker with ice and shake vigorously. Strain and pour over fresh ice in a highball glass. Garnish with a whole vanilla bean and chamomile blossom.

Black Barrel & Sazerac

1 1/2 oz. Mt. Gay Black Barrel Rum

1 1/2 oz. Sazerac rye whiskey

1/4 oz. Chichicapa mezcal

1 oz. passionfruit juice

1 oz. mango nectar

1 oz. orange juice

1/4 oz. fresh lime juice

1/4 oz. grenadine

Combine all of the ingredients with ice in a shaker. Shake vigorously. Strain and pour over fresh ice in a highball glass. Garnish with slices of blood orange.

Follow Sara Ventiera on Twitter, @saraventiera.



We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send: