Tiki Cocktails

Suffering Bastard

As the story goes, in 1942, Cairo’s Shepheard Hotel’s barkeep Joe Scialom was toying with a hangover remedy for troops during World War II. He settled on the Suffering Bastard, smartly employing two liquors with lime juice, aromatic bitters and the stomach-settling powers of ginger beer. The drink was supposedly so popular with its intended audience that troops telegrammed the hotel asking for bulk orders of this liquid fortification to be made and delivered to the front lines. 

• 1 ounce bourbon

• 1 ounce London dry gin

• 1/2 ounce lime juice

• 2 dashes Angostura bitters

• Ginger beer, to top

Mai Tai

Like many cocktail origin stories, the Mai Tai's is murky. Victor “Trader Vic” Bergeron is often credited with inventing the drink at his San Francisco Bay Area Trader Vic’s bar in the 1940s. But it’s also likely that Donn Beach laid the groundwork for the famous recipe during the 1930s at his Don the Beachcomber bar in Hollywood.

• 1 1/2 ounces white rum

• 3/4 ounce orange curaçao

• 3/4 ounce lime juice

• 1/2 ounce orgeat

• 1/2 ounce dark rum

Jungle Bird

The Jungle Bird cocktail dates back to the 1970s, when it was served as a welcome drink to visitors of the former Kuala Lumpur Hilton, which opened in 1973. The cocktail was crafted by Jeffrey Ong inside the hotel’s Aviary Bar, hence the drink’s name, and the Jungle Bird is said to have been served inside a porcelain bird-shaped vessel.

• 1/2 ounces dark rum

• 3/4 ounce Campari

• 1 1/2 ounces pineapple juice

• 1/2 ounce lime juice

• 1/2 ounce demerara syrup

Singapore Sling

The Singapore Sling combines gin, orange liqueur, cherry liqueur, herbal liqueur (often Benedictine), pineapple, lime, bitters and club soda. It was first created in the early 20th century at Long Bar in the Raffles hotel in Singapore.

• 3/4 ounce gin

• 1/4 ounce herbal liqueur

• 1/4 ounce orange liqueur

• 1/4 ounce cherry liqueur

• 1 ounce pineapple juice

• 1/2 ounce lime juice

• 1 dash Angostura bitters

• Club soda, chilled, to top