original zombieWith summer officially in session, we’re turning to tropical drinks that are a refreshing way to quench our thirst. These concoctions  from Chow.com are inspired by the tiki bar trend that gained popularity in the 40’s—drinks made of rum, flavored syrups and fruit juices inspired by the Caribbean and South Pacific. Tiki is inspired by the tropics and these drinks are a little vacation in a glass.

The Original Zombie
The answer to Jack Sparrow’s question: Why is the rum gone?

  • ¾ cup crushed ice
  • 1 ½ ounces aged Jamaican rum
  • 1 ½ ounces gold Puerto Rican rum
  • 1 ounce 151-proof Lemon Hart Demerara rum
  • ¾ ounce freshly squeezed lime juice
  • 2 teaspoons white grapefruit juice
  • 1 teaspoon cinnamon syrup
  • 1 teaspoon grenadine
  • ½ ounce falernum
  • 1/8 teaspoon Pernod
  • 1 dash aromatic bitters
  • 1 mint sprig for garnish

Directions: To make, add all ingredients except mint spring to blender and blend until frothy—not slushy. Pour into a glass and add ice cubes if desired. Garnish with mint.

Nui Nui
An original creation by one of the pioneers of tiki drinks—Don the Beachcomber.

  • 8 ounces crushed ice, plus more for filling the glasses
  • 4 ounces amber Virgin Islands rum
  • 1 ounce freshly squeezed lime juice
  • 1 ounce freshly squeezed orange juice
  • 1/2 ounce Cinnamon Syrup
  • 1 1/2 teaspoons Vanilla Syrup
  • 1 1/2 teaspoons allspice liqueur
  • 2 dashes angostura bitters
  • 2 orange peels, for garnish

Directions: Blend all ingredients except orange peel on high ntil frothy—no more than 5 seconds. Pour into glasses and add additional crushed ice as needed. Garnish with orange peel.

This Pusser’s Rum trademarked cocktail was originally created in the ‘70s at the Soggy Dollar Bar, and we’re glad it was.

  • 1/4 medium orange, cut into 2 wedges
  • 1 ounce coconut cream
  • 2 ounces fresh pineapple juice
  • 2 ounces Pusser’s Rum
  • Crushed ice
  • Whole nutmeg, for garnish
  • Pineapple stick, for garnish

Directions: Muddle orange wedges in a shaker, and then add cream of coconut, pineapple juice and rum. Dry shake (without ice) and pour over crushed ice. Top with grated nutmeg and a pineapple stick.