A Tiki Revival drink from Hiphipahula & Trader Tom
Being a recent addition to the Tiki canon means that there is no great backstory for this cocktail. However, this drink stands on its own as reason enough to warrant a feature IMO! According to The Home Bar Guide to Tropical Cocktails, the Kon-Tiki Rain was first made in 2009 at Grog's (Ernie Keen) during a travelling Rumpus Room event. Grog later suggested the name while having one at the Tonga Hut (where Hiphipahula tends bar). Apparently, the name is a riff on the Elvis Presley tune Cold Kentucky Rain as it was playing in the Tonga Hut at the time.
You will no doubt notice that this is a rather stiff drink, but only when looking at the ingredients. In fact, it goes down well enough to be dangerous! If you're too worried about the alcohol content you can always leave off the 151 float (SMH). The flavor is a great blend of classic Tiki flavors with vanilla, almond, nutmeg and ginger offsetting the lemon and lime juices. The use of Domaine de Canton and Cruzan Vanilla also offer enough sweetness to avoid needing to add any other sugars.
The Kon-Tiki Rain can also be a great option for a Tiki Bowl drink. While the standard makes a fairly large drink, I've also included the larger volumes that can be used to make enough to fill a Tiki Bowl.
Kon-Tiki Rain
Source -The Home Bar Guide to Tropical Cocktails, Kelly "Hiphipahula" Reilly & "Trader" Tom Morgan
1 1/2 ounces fresh lemon juice
1 ounce fresh lime juice
2 ounces Orgeat Syrup*
1 ounce Cruzan Vanilla Rum
2 ounces Barbancourt (3 star) Rum
1 1/2 ounces Domaine de Canton Ginger Liqueur
1/4 ounce Allspice Dram*
splash of club soda
a float of Lemon Hart 151 Rum
Shake everything with crushed ice and serve in a large Tiki mug. Garnish is mint sprig and a cocktail spear containing a lemon wedge, cherry, and lime wedge. Float the 151 on top. This is also a good candidate for the flaming drink treatment! Just add a sugar cube or bread crouton (unflavored) into a spent lime shell. Drop some cheap 151 rum or better yet, lemon extract onto the sugar cube or crouton for a blue flame. Light the cube and serve.
*Bamboo Sam's customizations: The Home Bar Guide to Tropical Cocktails suggests making your own allspice dram but I'm a bit lazy so I tend to use St. Elizabeth's. As for the Orgeat I've had good experiences with Fee Brothers but currently prefer BG Reynolds.
Kon-Tiki Rain (bowl version)
Source -The Home Bar Guide to Tropical Cocktails, Kelly "Hiphipahula" Reilly & "Trader" Tom Morgan
4 1/2 ounces fresh lemon juice
3 ounce fresh lime juice
6 ounces Orgeat Syrup*
3 ounce Cruzan Vanilla Rum
6 ounces Barbancourt (3 star) Rum
4 1/2 ounces Domaine de Canton Ginger Liqueur
3/4 ounce Allspice Dram*
3 splashes of club soda
3 floats of Lemon Hart 80 Rum
This makes about 33 ounces and should be served in a 60 ounce Tiki bowl filled with crushed ice. Garnish is mint sprigs, lemon wedges, lime wedges, and cherries. You definately want to serve this one with a fire show. Just add a sugar cube or bread crouton (unflavored) into a spent lime shell. Drop some cheap 151 rum or better yet, lemon extract onto the sugar cube or crouton for a blue flame. Light the cube and serve while sprinkling the flame with a dusting of cinnamon powder for sparks.
*Bamboo Sam's customizations: The Home Bar Guide to Tropical Cocktails suggests making your own allspice dram but I'm a bit lazy so I tend to use St. Elizabeth's. As for the Orgeat I've had good experiences with Fee Brothers but currently prefer BG Reynolds.
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