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Tiki Tinsel | Taste & Tipple

Tiki Tinsel

If this Tiki cocktail tastes like the best lemon-lime soda you’ve ever had, that’s intentional. I’d recommend using a quality aged Jamaican rum as the foundation for this bright, citrus-forward drink. 

Course Drinks
Cuisine Caribbean
Keyword Rum, Tiki
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 1½ oz aged amber rum
  • ½ oz overproof rum
  • ¾ oz lemon juice
  • ¾ oz lime juice
  • ½ oz honey thyme & vermouth syrup
  • ¾ oz gingerbread syrup
  • 1 oz Fever-Tree Premium Club Soda
  • Garnish: mint bouquet

Honey, Thyme & Vermouth Syrup

  • 1 cup honey
  • 1 cup dry vermouth
  • ½ cup fresh thyme sprigs

Gingerbread Syrup

  • 1 cup demerara sugar
  • 1 cup water
  • 2 tbsp molasses
  • 2 tbsp fresh ginger thinly sliced
  • 1 tsp whole allspice berries
  • 1 tsp whole black peppercorns
  • 5 whole cloves
  • 1 cinnamon stick

Instructions

  1. Add all ingredients to a shaker with ice. Ensuring a firm grip and tight seal on your shaker tin (the club soda will make the lid want to pop off), shake briefly.
  2. Strain into a large Tiki mug filled with crushed ice.
  3. Garnish with a fresh mint bouquet.

Honey, Thyme & Vermouth Syrup

  1. Combine all ingredients in a small saucepan over medium-low heat – do not boil. Stir often until honey is fully incorporated, thyme is fragrant and syrup is thickened – about 10 minutes.
  2. Remove from heat and let cool to room temperature.
  3. Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.

Gingerbread Syrup

  1. Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
  3. Remove from heat and let cool to room temperature.
  4. Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.