"It's easy to make tiki drinks at home," says Simon Toohey of Sydney's Lobo Plantation. "Especially if you follow this simple rule: one part sweet (syrups, sugars, liqueurs) to two parts sour (citrus) to three parts strong (spirit) to four parts weak (juices). Stick with that and you can make a cocktail for one or a hundred. The flavours are up to you." We've opted for a more traditional look here, but Toohey likes to serve the Jumantiki in a two-litre Nescafé tin filled with crushed ice. He also suggests infusing the honey with a pinch of saffron to add another dimension of flavour.