Basic Homemade Ingredients for Tiki Drinks

During the 6 years of life that this blog has, I have been publishing various recipes, including those that I consider to be the basic ingredients for making tiki drinks. I’m talking about homemade ingredients such as Orgeat, Cinnamon Syrup, Pimento Dram, Falernum or Vanilla Syrup. In this post, I have decided to group these recipes through links to the articles in order to facilitate the location of these.

You only have to press the name of the ingredient to access the recipe:

Homemade Pimento Dram

Another particular ingredient used in tiki cocktails is a spicy liqueur called Pimento Dram, which is also known as Pimento Liqueur or Allspice Dram. It is a Jamaican pepper liqueur with a rum base.

Pimento Dram

Ingredients (aprox 1,2l):

  • 70g Allspice
  • 500ml Unaged White Jamaican Overproof Rum
  • 600gr Cane Sugar
  • 600ml Water


  • Add the ground allspice with the rum in a jar and leave to infuse for 10 days.
  • Strain pressing the solids well.
  • Make syrup 1: 1 with water and sugar.
  • Add it to the filtered infusion, bottle and leave to settle for 30 days.

Homemade Orgeat

Orgeat is an almond syrup of French origin widely used in cocktails by Trader Vic. The truth is that I have been working this ingredient on my cocktails for years, even before commercial versions were found in the Spanish market and, at the end, I always end up using two recipes, one faster or another more elaborate.

The first one that we should know is the most elaborate, consists on generating an almond milk first and then we can make our orgeat.



  • 500gr of raw almonds without skin
  • 800ml of water
  • 700 gr of sugar
  • 100ml of vodka (or unaged rum)
  • 1ml of almond extract
  • 2ml orange blossom water (or rose water)


  • Put the almonds in a bowl, cover with cold water and let soak for half an hour. Drain and crush the almonds.
  • In a bowl, mix the almonds with the 800 ml of water. Let stand for two hours.
  • In another bowl, strain the almonds through a superbag (or similar) pressing the solids well to expel the maximum liquid. Put the pulp again in the almond water that we have obtained. Let stand another hour and repeat the casting process. Optionally, the process could be repeated a third time.
  • Put the obtained almond milk (without the solid pulp) in a saucepan. Add the sugar and heat until it dissolves (without allowing it to boil), stirring constantly. Let cool about 20 minutes and add the extracts and the vodka (or unaged rum).
  • Let cool for about two hours and then bottle and store in the fridge. It lasts about a month.

The second and fastest way would be not to make the almond milk and start from an almond cream base.

ORGEAT (fast version)

Ingredients (aprox 500ml):

  • 3 tablespoons Almond Cream
  • 250 ml water
  • 250gr sugar
  • 2 teaspoon almond extract
  • 1/2 tablespoon orange blossom or rose water
  • 100ml vodka (or unaged rum)


  • Dissolve almond cream in hot water.
  • Add sugar and heat, stirring until dissolved.
  • Add vodka (or unaged rum) and extracts.
  • Let cool and bottle.
  • Store in a fridge. Lasts about a month.

The truth is that both options are interesting, one because you have the orgeat done in about 20 minutes and the other because you can control the entire process from the almond milk. This would allow us to play and experiment with other types of nuts instead of almonds, such as: chestnuts, pistachios, cashews, peanuts, …

Why my rhum arrangé banana, chocolate and vanilla has failed?

fail1Yes, one month later I have to tell you that my rhum arrangé banana, chocolate and vanilla is a real shit…it has failed!!!!

From a few days ago I was looking that something was wrong with that rum…the other rhums arrangés are ok…but it was very cloudy and dark,and the sugar, bananas and chocolate makes a kind of dough in the lower part of the bottle.

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Rhum arrangé banana, chocolate and vanilla


*Edited 21/8/2014:

This recipe has failed, read why here.

Following with my recent experiments in Rhums Arrangés, I wanted to try a combination that I saw a few months ago produced by Cédric Brément: the rum called Punch Au Rhum Banane Cacao.

Thinking about it, I remembered an infused rum that I did a few years ago with a recipe extracted from the Beachbum Berry Remixed called Chocolate & Vanilla Infused Rum, and I thought that it could be great adding the banana…and yes, I’ve tried it!!!!

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Rhum arrangé apple, vanilla and cinnamon


In a recent day trip to the south of France, I bought some rhum agricole of Martinique and I was tempted from the first moment to follow working on the rhum arrangés. My first experience was a rhum arrangé sugar cane, vanilla and raisins and now I want to try some more fruity and because I was able to pick some apples directly from the tree…I wanted to do something with apple…and what could work well with apples? Of course: Cinnamon.

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