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

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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.



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