Tiki Cocktails: 180+ Dreamy Drinks & Luau-Inspired Libations, written by Shelly Slipsmith, features a massive collection of classic and new tiki-inspired cocktails in a compact size. A few highlights include Frozen Lime Daiquiri, Tahitian Breeze, Caribbean Sunset, Peach and Ginger Cobbler, and Scorpion Bowl. I will also be sharing her recipe for a Piña Colada following the review.
Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you. This is a new edition of Tiki Cocktails. The recipes were previously published in 2017.
Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink responsibly.
Shelly Slipsmith
Shelly Slipsmith is a mixologist and writer. She specializes in rum-based cocktails.
Tiki Cocktails
Shelly begins Tiki Cocktails with a short introduction before covering different types of glasses and garnishes to assemble the variety of cocktails.
The book is divided into three parts: Rum-Based Cocktails, The Other Guys, and Punch Bowls. The index has a list of the included recipes with page numbers for easy reference.
Instead of photos, the pages are packed with vintage-style illustrations by 50s Vintage Dame. Many of the recipes are paired with a fun and vibrant drawing of the cocktail.
Measurements are listed in ounces and milliliters. Each recipe has a short headnote with background information, yield (it is mostly 1 serving other than the punch bowls), and ingredient notes.
Piña Colada
I made the Piña Colada from the Rum-Based Cocktails section to pair with the review! It was perfect for our week of over 90˚F temps and humidity.
This classic cocktail has a refreshing blend of rum, coconut, and pineapple. It also comes together in seconds using simply a blender.
A combination of gold rum, white rum, coconut milk, sugar (or simple) syrup, pineapple juice, lime juice, cream, and a handful of ice are pulsed together until everything is blended and the ice is crushed.
Serve immediately with a pineapple wedge and leaf, maraschino cherry, and cocktail umbrella.
Shelly recommends a poco grande or other tall glass for the Piña Colada.
Other Cocktails
I also made the Strawberry Daiquiri, The Castaway, Frozen Margarita, and Pisco in the Snow.
The Strawberry Daiquiri was a fun, sweet option to use up some leftover strawberries. After macerating the strawberries, they are blended with white rum, lime juice, sugar syrup, and ice to create a refreshing, fruity drink.
The Castaway also comes from the rum section. This cocktail was my personal favorite with a combination of gold rum, amaretto, lime, and coconut. To finish, it is served in a highball glass with ice and maraschino cherries.
The Frozen Margarita is the very first recipe in The Other Guys chapter. This classic is perfect for a hot day with a chilled blend of tequila, Cointreau, lime, and lemon.
The Pisco in the Snow was another favorite for me. Shelly calls this drink a “tart, tangy burst of sunshine in a glass.” A combination of rum, lemon, and a homemade passionfruit syrup is poured over crushed ice, then topped with Pisco and finished with a lemon twist garnish.
Tiki Cocktails is a fantastic pick for those looking for a collection of classic and fun cocktails along with new inspirations. In general, the recipes come together in less than 10 minutes with a handful of ingredients. There are also a few homemade syrups and mixes in the last chapter.
Most of the ingredients are readily available in larger American grocery stores. A few items that may require further searching include specialty liqueurs, cardamom pods, gentian root powder, passionfruit, star fruit, edible flowers, blood oranges, and star anise.
Piña Colada Recipe
Excerpt from Tiki Cocktails
Piña Colada
Ingredients
- 1 ounce (30 milliliters) gold rum
- 1 ounce (30 milliliters) white rum
- 1 2/3 ounces (50 milliliters) coconut milk
- 1 1/3 ounces (40 milliliters) sugar (simple) syrup
- 2 2/3 ounces (80 milliliters) pineapple juice fresh, if possible
- 2/3 ounce (20 milliliters) freshly squeezed lime juice
- 1/2 ounce (15 milliliters) heavy (double) cream
Garnishes:
- Pineapple wedge and leaf
- Maraschino cherry
- Cocktail umbrella
Instructions
- Place the ingredients (except the garnish) in a high-speed blender with 1 cup ice. Pulse until the ice is crushed.
- Pour into a poco grande or other tall glass and garnish with a pineapple wedge and leaf, maraschino cherry and cocktail umbrella.
Donna
This looks really good, but do you have a Frozen Pina Colada recipe???
Tara
Hi Donna! This Piña Colada is blended with ice. Add more or less to reach your desired frozen consistency.