Rockets and jet aircraft were all the rage in the Tiki era and every bartender had appropriately named drinks.  This  was Popo Galsini’s  and won 1st Place in the World Cocktail Championship in 1967.

• 1 ¼ oz. gin
• ½ oz. passion fruit syrup
• ¼ oz. Falernum
• ¼ oz. orgeat
• ½ oz. lemon juice
• 8 oz. crushed ice

1. Blend until smooth
2. Pour unstrained into pilsner glass

This is from the Luau in Beverly Hills cr. 1958.  Single serving:

• 1 oz. gold rum
• 1 oz. gin
• ½ oz. brandy
• 1 oz. OJ
• ½ oz. Lime juice
• ½ oz. simple syrup
• ¾ oz. orgeat
• 4 oz. crushed ice

1. Blend on high for 5 sec.
2. Pour unstrained into glass and add ice to fill

This is Trader Vic’s recipe except he used dark rum rather than gold rum.  I also usually use homemade grenadine rather than cherry juice.  Either way, there is good reason that this is one of the great Tiki drinks.

• 2 oz. Mount Gay Gold Rum
• ½ oz. lime juice
• ½ oz. pineapple juice
• ½ oz. simple syrup
• 1 t. maraschino cherry juice
• 3 oz. crushed ice

1. Blend all ingredients for 5 sec.
2. Pour unstrained into old fashioned glass

Donn Beach’s original recipe, circa 1934, found in a waiter’s notebook dated 1937 and marked “old.”

• 1 ½ oz. Mount Gay Gold Rum
• 1 ½ oz. Appleton Extra Rum
• 1 oz. Lemon Hart 151 Rum
• ¾ oz. lime juice
• ½ oz. Don’s Mix
• ½ oz. Falernum
• Dash Angostura Bitters
• 1/8 t. Pernod
• 1 t. grenadine
• 6 oz. crushed ice

1. Blend all ingredients for 5 sec.
2. Pour unstrained into Collins or chimney glass and garnish with mint.

Before Tiki was Tiki and before Donn Beach and Trader Vic were born, there was the Singapore Sling.  The original was created in 1905 at the Raffle’s Hotel in Singapore. This is a mid-century version.

• 1 ½ oz. Gin
• ½ oz. Cherry Heering
• ¼ oz. Cointreau
• ¼  oz. Benedictine
• 4 oz. pineapple juice
• ½ oz. lime juice
• 1/3 oz. grenadine
• dash Angostura Bitters

1. Chill a Collins glass with ice and water
2. Add all ingredients to a shaker and shake with ice
3. Strain into a chilled Collins glass over fresh ice

This cocktail is a bourbon and orange sour with the almond sweetness of the orgeat and the kick of habanero.  The name originated during a family ski trip to Steamboat Springs a number of years ago.  We would always eat at the Tugboat Saloon on our first night and, so, cold and tired, I spotted a bottle of Wild Turkey behind the bar.  I asked the waitress if they had Wild Turkey 101.  She replied, “Yes.”  To which I said, “I’ll have that neat.”  She then repeated my order, “A Wild Turkey neat.”  Now, from the other end of the table, with great incredulity, our teenage daughter asked: “What’s a Wild Turkey in Heat?”

• 2 oz. Wild Turkey 101
• 2 ½ oz. Orange juice
• ¾ oz. Lemon juice
• ¼ oz. orgeat
• ¼ oz. simple syrup
• 2 dashes habanero bitters or habanero shrub

1. Chill a Double Old Fashioned glass with ice and water
2. Add all ingredients to shaker and shake with ice
3. Add unstrained to chilled Double Old Fashioned

Cheers!