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, …

Squash Banana Swizzle

This is one of my favorite new cocktails, I created the Squash Banana Swizzle at the end of 2018 and I used it in almost all my guest bartendings during 2019. I prepared a special video to share together with this recipe to make this amazing cocktail easy and available to all of you!


Author: Oriol Elias, 2018


  • 2oz Aged Martinique Rhum
  • 0.75oz Lime Juice
  • 0.75oz Banana Real
  • 1 barspoon Cinnamon Syrup
  • 2 dashes Bittermens Elemakule Tiki Bitters
  • 4 drops Coffee Tincture*

*Coffee Tincture: Infuse 22.5 gr fresh grounded Coffee in 3oz White Agricole Rhum 50% during 48h. Strain and Bottle.

Technique: Swizzle

Ice: Crushed Ice

Glass: Highball

Garnish: Banana Chip, Mint Sprig, Maraschino Cherry, Grated Nutmeg

Recommended books to learn the basics of Tiki Cocktails

Every time I do masterclasses I usually send a dossier to the attending students, in which I include details about the tasted rums, ingredient recipes, premixes and cocktails worked during the session and a list of recommended bibliography and interesting websites to check.

Now that sadly we are in a time of forced confinement in our homes, my online appearances proliferate to give some masterclasses, tastings or collaborate in those of other colleagues and friends.

Sometimes, I get the impression that there are people who are more looking for insisting on the questions that interest them more than for paying attention to what we are explaining and, many times, those questions are summarized in a “What book do you recommend to learn about tiki? “.

Personally, I am one of those who think that the first truly important thing to learn about “something” is to listen to what those who know about that “something” can explain to you. Then there will be time for questions and doubts.

Obviously, after these classes I also get messages and e-mails asking me questions, but mostly everyone asks me about books. It may be that because of the situation we are living in, people have more time to read than in their usual routines, but I have realized the need to publish an article talking about this.

The first thing I want to clarify is that there are no books published on tiki cocktails in Spanish, so the first thing you have to be clear about is that all the books that I am going to recommend will be in English.

The second point to be clarified is that I’m not going to talk about all the existing books on tiki,only those that I consider essential to make tiki cocktails, if I don’t name others is because they are more focused on history or tiki cultural aesthetic movement or, simply, because they are rubbish and it is not worth it to waste your money on them.

Having said that, let’s start:

-Trader Vic Bartender’s Guide(1947/1972):

The first edition dates from 1947 and the revised edition from 1972. This is the manual of cocktails according to Trader Vic, he doesn’t speak about tiki cocktails, he speaks about cocktails in general. In it we can find all the classics (Martinis, Daiquiris, Manhattans, …) and, among them, some 143 exotic cocktails from Trader Vic. He talks about his point of view of bartending, about the clientele, about how to prepare drinks, about liqueurs and spirits and then categorizes the recipes according to the base distillate, but also according to the type of cocktail: After-dinner, Daisies, Eggnogs and Milk Punches, Fizzes, Hot Drinks, Juleps, Non-alcoholic, Punches, Coolers, Punch Bowls, Rickeys , Smashes, Mojitos, Sours, Swizzles and Wine Cups.

As it is an old book you can find it second hand in some specialized online stores.

-Beachbum Berry Remixed: A Gallery of Tiki Drinks (2009):

I would define this book as my quintessential tiki cocktail reference manual. In this book, Jeff “Beachbum” Berry groups two of his previous books, Grog Log (1998) and Intoxica! (2002), reviewing and updating them, adding 107 new recipes. This book reveals the lost and never before published original recipes of many classics of tiki cocktails, such as the Jet Pilot, the Zombie or the Nui Nui.

You can get it here.

-Sippin’ Safari 10th Anniversary Edition (2017):

We follow with Jeff “Beachbum” Berry and the 10th anniversary special edition of the original Sippin ‘Safari (2007), which kicked off the cocktail-level Tiki Revival worldwide, revealing 69 secret historical recipes and the stories of people who were behind them. In the new version we find 14 new classic recipes never published before, a 26-page introduction of how Jeff discovered and decoded the recipes published in this book, plus an extra 29 pages explaining the Tiki Revival that this book generated and contemporary recipes from the most famous bars in the USA and Europe.

You can get it here or here.

-Smuggler’s Cove: Exotic cocktails, rum and the cult of Tiki (2016)

Martin y Rebecca Cate, propietarios de Smuggler’s Cove en San Francisco, nos traen una biblia del tiki en toda regla. En su libro encontramos historia, recetas clásicas y modernas de su bar, informaciones detalladas sobre cómo decorar tu home bar o que necesitas para hacer una auténtica luau party, además de mucho detalle en herramientas, técnicas, ingredientes, decoraciones y ron, sobre todo ron. Martin nos enseña su particular manera de entender y clasificar los rones y cómo aplicarlo a sus cócteles.

Martin and Rebecca Cate, owners of Smuggler’s Cove in San Francisco, bring us a full-blown tiki bible. In his book we could find history, classic and modern recipes from his bar, detailed information on how to decorate your home bar or what you need to make an authentic luau party, as well as much detail on tools, techniques, ingredients, decorations and rum, especially rum. Martin teaches us his particular way of understanding and classifying rums and how to apply it to his cocktails.

A point of view of the same story different from the the books that existed until then, which always makes this reading interesting.

You can get it here.

-Minimalist Tiki (2019):

Matt Pietrek (aka Cocktail Wonk) and Carrie Smith bring us another point of view of tiki, wanting to make it understandable and replicable for all kinds of audiences. This does not imply that this is going to be a type of  “Tiki for Dummies” book or anything like that, the regulars of the Cocktail Wonk blog will already know what I’m talking about. Matt brings us a thorough analysis of classic recipes and ingredients (for the story it refers us to the previously recommended books), explains everything you need to have and how to organize your Minimalist Tiki Bar. He talks about techniques, liquors, equipment, decorations, how to make your syrups and homemade liqueurs and how to enhance your ability to improvise recipes.

It also offers a juicy section on rum talking about production, categorization, brands and industry, and rum recommendations for tiki.

Another strong point of the book is that of the “New Tiki Vanguard” where the recipes of 13 bartenders and 10 modern venues appear, giving us an insight into the world tiki scene with some 100 modern recipes (plus 30 classic tiki recipes).

You can buy it here.

Tangaroa’s Son

The past month of September in Fregene (Rome), I was part of the speakers panel at the second edition of the event Tiki by the Sea Europe, and today I want to share with you one of my tiki creations using AOC Martinique Agricole Rhum from Trois Rivières that appeared in my seminar “Create your signature Tiki Cocktail”. This cocktail is called “Tangaroa’s Son”, Tangaroa is the god of the sea in the Maorí mythology and the legend tells that one day I was reborn from the waters of the sea in Fregene…

Slide from my “Create your signature Tiki Cocktail” presentation
Tangaroa’s Son
Author: Oriol Elias, 2018
  • 1oz Trois Rivières Cuvée de l’Ocèan
  • 1oz Trois Rivières VSOP
  • 0.75oz Lime Juice
  • 0.75oz Grapefruit Juice
  • 0.5oz Passion Fruit Real
  • 0.25oz Trois Rivières Sirop de Canne
  • 0.75oz Cold Brew Coffee
  • 1barspoon Pimento Dram
  • 1 dash Angostura Bitters
  • 12oz Crushed Ice
  1. Technique: Flash Blend 10 seconds / Serve Unstrained
  2. Type of ice: Crushed Ice
  3. Glass: Double Old Fashioned
  4. Garnish: Mint sprig, Edible Flower, 2 coffee beans


Rum review: Hampden Estate Pure Single Jamaican Rum

Rum: Hampden Estate Pure Single Jamaican Rum


Country: Jamaica

Style: English

Distillery: Hampden Estate

Bottler: Velier


Alcohol content: 46%

Raw Material: Molasses

Fermentation: Long fermentation (3 weeks) with natural yeasts. They put together molasses, cane juice vinegar and dunder for a “superfunk” fermentation.

Distillation: Copper Double Retort Pot Stills

Ageing: Tropical Ageing. Blend of different marques with at least 7 years in barrels.


Color: Gold

Nose: Charged of esters. Ripe and fermented fruits like banana or pineapple. Vegetal, oak, coconut notes.

Palate: Predominance of fruity notes (banana and pineapple), spices, oak barrel, caramel and coconut.

Final: Long, dry and spiced.

Applications: Sip neat, mix in Rum Old Fashioned or in high range cocktails

Rum review: Compagnie des Indes Latino 5 ans


Compagnie des Indes is a French independent bottler, the idea of the birth of that company was brought to life in memory of the former East India Company from the 17th and 18th century that selected rare commodities from distant continents and imported them to their countries. They assure that they select only the best rums from all the whole world, import and bottle it on Europe.

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Zombie Colada


My friend Daniele dalla Pola remembered me that today is the Piña Colada Day and I need to make something special for today. The people that knows me a bit knows that I’m not the typical Piña Colada drinker, I always share my Big Kahuna Colada with the whole world, assuring that it’s the strongest brother of the Piña Colada…but today I want to share something similar but a bit different, a drink on my palate’s profile…the Piña Colada that a Zombie drinker could love…a fusion between the Zombie and the Piña Colada…Why not?

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