Chef's Recipes


Australian Gourmet Traveller cocktail recipe for Jumantiki from Lobo Plantation in Sydney.

By Simon Toohey
"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.


  • 20 ml Gosling’s rum
  • 20 ml Havana Club 7 rum
  • 20 ml Kraken spiced rum
  • 20 ml honey
  • 20 ml lime juice
  • 50 ml each guava juice and nectarine juice (or fresh pineapple juice, or a mixture of fresh pineapple and fresh orange juice)
  • 10 ml green Chartreuse


  • 1
    Half-fill a shaker with ice. Add all ingredients except Chartreuse, shake hard and fast, then strain into a large tumbler filled with crushed ice. Float Chartreuse on top by carefully pouring it in over the back of a spoon and serve.