First popularized in the mid-1930s, tiki cocktails were all the rage among sweltering LA locals for several decades. The beginning of tiki culture is largely credited to Ernest Raymond Beaumont-Gantt, a man from Louisiana who opened Don the Beachcomber after sailing through the South Pacific. The Polynesian-themed restaurant featured Cantonese cuisine and potent rum punch made with the freshest of ingredients. The location was so popular, it inspired other tiki bars, most notably Trader Vic’s, which is still a chain today.
Despite tiki cocktails being one of the best ways to cool down in the heat, they’ve gotten a bad reputation in more recent decades. The 70s and 80s saw these classic recipes get cheapened with processed juices and sugary additions, making them synonymous with tacky hotel bars and cruise ships.
However, there’s been a revival in recent years, with cocktails popping up around the country featuring quality spirits, fresh squeezed juices, and homemade grenadines. And thanks to our friends over at Gosling’s Rum, we’ve been gifted the perfect recipe for celebrating summer. Inspired by the tropical flavors of Bermuda, the Rum Swizzle features two different types of rum, orange and pineapple juices, and Angostura bitters for depth. Whip up a batch and be instantly transported to the islands.
BERMUDA RUM SWIZZLE (makes 4)
4 ounce Gosling’s Bermuda Black Rum
4 ounces Gosling’s Bermuda Gold Rum
5 ounces orange juice
5 ounces pineapple juice
3/4 oz grenadine
6 dashes Angostura bitters
Orange slices, pineapple cubes, and cherries, for garnish
Fill a pitcher one-third of the way with crushed ice and add all the ingredients. Churn vigorously until frothy and strain between four rocks glasses filled with fresh ice. Garnish each with an orange slice, pineapple cube, and a cherry.
Photo credit: Courtesy of Gosling’s Rum