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Day 79, Cocktail 81

What does every good tiki cocktail need?  An umbrella, of course!  Harry Yee, the “Dean of Hawaiian Bartenders” is credited in some circles with being the first to use the umbrella as a drink decoration.  He was definately the first to use an orchid as a drink garnish while at the Hawaiian Village Hotel bar on Waikiki.  Yee is credited with creating a number of tropical classics.  One of my favorites combines the usual suspects of rum and pineapple with almond flavored orgeat syrup, a favorite flavor of mine in tiki drinks.


  • 1-1/2 oz vodka
  • 1 oz white Puerto Rican rum
  • 1-1/2 oz unsweetened pineapple juice
  • 3/4 oz lemon juice
  • 1/2 oz orgeat syrup

Mix the ingredients with 8 ounces of crushed ice and pour into a chimney glass or tall tiki head glass.  Garnish with maraschino cherry speared to a pineapple wedge and an umbrella (of course!).

I cheated a bit and put 8 oz of ice cubes in my blender with the liquid ingredients and then used the puree button.  The final outcome is the same and this is easer if you don’t have crushed ice readily available.

This is a very flavorful drink that doesn’t overpower you with rum flavors.  Don’t be fooled, the vodka helps give this some pop. but the predominate flavor is the pineapple and orgeat with just a hint of rum.


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