5 “Tiki” Drinks Made with Whiskey, Instead of Rum

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5 “Tiki” Drinks Made with Whiskey, Instead of Rum
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5 “tiki” drinks made with whiskey, instead of rum. cocktails bourbon tikidrinks

If you were asking a cocktail fan to define what makes for a “tiki drink,” then rum would surely be one of the first words mentioned. This is no coincidence—the very idea of “tiki” as we think of it today is perhaps better defined asand the ethos of Polynesian Pop was a romanticized version of the supposed adventure and “danger” inherent in the South Seas, combined with the tropical, rum-based drinks of the Caribbean.

From the very beginning, though, it’s not as if other forms of spirits have been prohibited from appearing in classic tiki drinks. Two of the legendary Trader Vic’s most famous creations, the Fog Cutter and the Scorpion Bowl, each prominently feature other spirits in addition to rum—the Scorpion Bowl has brandy, while the potent Fog Cutter calls for brandygin. Indeed, you can find a tiki drink recipe that contains almost any spirit imaginable.

So, what makes a bourbon or rye cocktail “tiki” if not for the rum? Well, it’s the same things you associate with any other classic tiki drinks—often an array of juices, along with accents from syrups, liqueurs and spice drams. If you’re an American whiskey geek who has never really dabbled in rum—although you really should—consider these cocktails a way to dip a more familiar toe into the world of tiki.

Most Halekulani recipes call for strong bourbon of 100 proof or more, which gives this drink the punchy presence of a whiskey-based daiquiri, with a pineapple twist.

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