10 Tiki Cocktails for a Tropical Getaway at Home

Ingredients 1 oz. unsweetened coconut milk 1 oz. coconut cream 1 oz. spiced rum 1 oz. aged rum 4 pineapple chunks about twice the size of dice 2 cups of crushed ice Preparation Add all ingredients in a blender and blend for 40 seconds. Garnish with a tiki umbrella and a fuzzy flamingo–it makes people happy. (The Regent Cocktail Club in Miami)

Ingredients 3 Tbsps. mango puree (1 ½ cup chopped fresh mango, 1/3 cup sugar, and 1/3 cup water) 2 Tbsps. blanco tequila ¼ oz. clear orange-flavored liqueur ¾ oz. fresh lime juice 2 fresh basil leaves, torn 1 oz. club soda, chilled Preparation To make mango puree, place mango, sugar, and water in a blender. Cover and blend on high speed until smooth. Transfer to storage container. Cover and refrigerate up to 3 days. Makes about 1 ½ cups. To make drink, add 1 ½ oz. of the mango puree, tequila, orange-flavored liqueur, lime juice, and torn basil leaves to cocktail shaker. Fill shaker with ice. Cover and shake vigorously. Strain into cocktail glass filled with fresh ice. Top with club soda. Garnish with mango puree and basil leaves. (Elegant Affairs)

Ingredients 2 oz. rum (for fishbowl) 1 oz. blue curacao (for fishbowl) 20 oz. lemonade (for fishbowl) 1 ½ oz. light rum (for piña colada) 2 oz. Coco Lopez cream of coconut (for piña colada) 2 oz. pineapple juice (for piña colada) 1 cup crushed ice (for piña colada) Preparation Make first half of drink by combining 2 oz. rum, blue curaco, and lemonade in a fish bowl filled with ice. Then, make pina colada by pouring 1 ½ oz. light rum, cream of coconut, and pineapple juice into a blender with one cup of crushed ice. Blend until smooth and pour into a Collins glass. Place glass inside fishbowl. (John Argento, owner of Surf City in New Jersey)

Ingredients 2 oz. aged cachaca ½ oz. mango puree ¾ oz. fresh lemon juice ½ oz. Cointreau Preparation Shake and strain into a Collins glass. Add an umbrella. READ: 10 Cool Cachaca Cocktails To Try This Summer (Head bartender Mike Ryan of Sable Kitchen & Bar in Chicago)

Ingredients 1.5 oz. Ketal One Vodka 1.5 oz. coconut water 0.5 oz. cream of coconut 2 oz. pineapple juice 0.5 oz. Disaronno Amaretto Preparation Combine all ingredients, except amaretto, in a Boston shaker with ice. Shake and strain over fresh ice and float amaretto on top. (The Mirage in Las Vegas)

Ingredients 2 oz. vodka 1 oz. banana liqueur 3 oz. guava nectar wheat ale Preparation Add vodka, banana liqueur, and guava nectar in a cocktail shaker filled with ice and shake. Pour ingredients in a chilled Collins glass. Top with wheat ale. (Monte Carlo in Las Vegas)

Ingredients ¾ oz. coffee syrup ¼ oz. Demerara Syrup ¾ oz. lime juice 1 oz. pineapple juice 1 ½ oz. white rum ½ oz. Cruzan Black Strap Rum 2 oz. granulated sugar 1 pineapple slice coffee beans Preparation Add syrups, rums, juices, and sugar in a cocktail shaker filled with ice. Shake vigorously for 10 seconds. Double strain into a cocktail glass. Stir until dissolved. Garnish with pineapple slice and coffee beans. (Three Dots and a Dash in Illinois)

Ingredients 3 oz. Sailor Jerry Rum 2 oz. pineapple juice 1 oz. port 1 oz. simple syrup 1 oz. fresh lime juice 2 dashes Peychaud Bitters 2 dashes Angostura Bitters 1 pineapple slice Preparation Combine ingredients, shake, and strain over crushed ice. Garnish with a pineapple slice and a paper umbrella. (Mixologist Daniel Thomas)

Ingredients 2 oz. coconut-infused vodka 2 oz. coconut water 2 oz. Coco Lopez Coconut Milk 1 fresh coconut with top cut off 1 fresh flower for garnish Preparation Combine vodka, coconut water, and coconut milk. Add in a cocktail shaker filled with ice and shake. Pour into a fresh coconut. Add a flower for garnish. (Elegant Affairs)

Ingredients 3 oz. pineapple juice ½ oz. strained, freshly squeezed lemon juice ½ oz. simple syrup ½ oz. orange liqueur ¾ oz. white rum ¾ oz. vodka 1 pineapple slice 1 cherry Preparation Add ingredients to glass over crushed ice in given order. Stir gently to combine. Garnish with a cherry and pineapple slice. (David Solmonson and Lesly Jacobs Solmonson, author of “The 12 Bottle Bar”)