"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
- 1Half-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.