A Wave of Tropical Entertaining This Summer: Tiki Rum Cocktails

NEW YORK, March 31 /PRNewswire-USNewswire/ -- Cocktail devotees are in for a
treat this summer with the revival of Tiki Cocktails. Mixologists are focusing
on recreating rum-based Tiki drinks using high-quality ingredients and
historically accurate recipes from legendary bartenders such as Don the
Beachcomber and Trader Vic. The cheerful nostalgia of the "Tiki Bar" brings an
element of wit to modern-day cocktail culture, leading a wave of cocktail
aficionados to a rediscovery of the era of the Mai Tai.

Tiki Culture First Rises on the West Coast
Tiki cocktails came into fashion just after Prohibition when Don the
Beachcomber opened his first tropically-themed Hollywood restaurant in 1933.
When U.S. soldiers returned from the South Pacific, they brought stories and
souvenirs that sparked imaginations, leading to a national fascination with
this culture. The Tiki Bar's popularity peaked in the 1940's and 1950's when
these Polynesian-style lounges became popular for Hollywood stars.

At this time, Don the Beachcomber expanded and was joined by competitor Trader
Vic, whose legendary chain of Tiki restaurants became a fad favorite. Their
original cocktail recipes were kept secret by a system of elaborate codes
listed as ingredients. Twenty-first century Tiki historian, Jeff Berry, has
been largely credited with cracking these codes to determine the exact
ingredients that were used to authentically recreate these Tiki drinks today.

Rum is the main ingredient of 90% of Tiki drink recipes. As the spirit of
choice in the tropics, rum pairs perfectly with island flavors like citrus,
sugar, mint, pineapple, banana, cloves and cinnamon.

Balance of Fresh Ingredients Key to Tiki
What all Tiki cocktails have in common is a careful balance between rum and
either a sweet or sour element. Using classic recipes as the foundation, Tiki
cocktails today feature a vast range of high quality ingredients and
interesting flavors, often made using homemade syrups and infusions.
Contemporary Tiki bars use an array of purees and integrate a wide range of
flavors like kiwi, passion fruit, guava and mango.

Super Premium Rums Show Rapid Growth in U.S.
Modern-day Mai Tais, Pina Coladas, Daiquiris, Slings and tropical Punches also
incorporate today's super premium and flavored rums to make for superior
drinks. According to the Distilled Spirits Council, in 2007, rum consumption
in the U.S. was up to 23.5 million 9-liter cases, generating over $2 billion
in revenue for distillers. Super-Premium brands drove growth - increasing
around 43% in volume from 2006 to 2007.

Tiki Entertaining Is Part of a Lively Trend
The visual elements of Tiki-style entertaining make this trend truly
distinctive. In addition to colorfully garnished cocktails, swizzle sticks,
Rattan furniture, flower leis, brightly colored fabrics and tiki-style masks
create an unique atmosphere.

Following are some recipes for Tiki cocktail classics that would be the
perfect way to introduce this lively entertaining trend at any summer
gathering.

Mai Tai
.75 oz Bacardi 8
.25 oz 10 Cane
.5 oz Orange Curacao
.75 oz lime juice
.25 oz orgeat
Add all of the ingredients to a mixing glass then fill with ice. Shake and
strain into a rocks glass filled with ice. Garnish with an orange quarter
skewered to a cherry with an umbrella

Dark and Stormy
1.5 oz Cruzan Black Strap
.5 oz lime juice
3 oz Barritt's Ginger Beer
Build in a highball glass filled with ice. Garnish with a lime wheel skewered
to a piece of candied ginger.

Baja Peach Press
1.5 oz Cruzan Estate Dark
2 lemon wedges
.75 oz peach puree
.5 oz simple syrup
6-8 mint leaves
Add the mint leaves, lemon wedges and simple syrup to a mixing glass and
muddle. Add the rum, peach puree and ice and shake and strain into a rocks
glass filled with ice. Garnish with a mint sprig.

Colada Nueva Dose
.75 oz Tommy Bahama White Sand
.75 oz Malibu Coconut
.5 oz lime juice
1 scoop of coconut sorbet
1 oz pineapple juice
1 cup ice
Add all of the ingredients to a blender and blend. Pour into a wine glass.
Garnish with a pineapple wedge.

Coconut Grenade
.75 oz Bacardi 8
.75 oz Malibu Coconut
.5 oz Monin Passion Fruit Syrup
1 dash of Angostura Bitters
.5 oz lime juice
1 oz coconut milk
Add all of the ingredients to a mixing glass then fill with ice. Shake and
strain into a hollow coconut. Serve with a straw: no garnish.

Royal Bermuda Yachtclub Cocktail
1 oz Mt. Gay Eclipse
.25 oz Cointreau
.75 oz lime juice
.25 oz Velvet Falernum

Add all of the ingredients to a mixing glass then fill with ice. Shake and
strain into a coupe. Garnish with an orchid.

The Distilled Spirits Council of the United States is a national trade
association representing the leading brands of distilled spirits. Council
member products include the full spectrum of quality distilled spirits such as
Bourbon, Scotch and other whiskeys, vodka, gin, tequila, rum, brandy, cordials
and liqueurs.

The distillers take special pride in their products as well as in their
commitment to encourage responsible beverage alcohol consumption by adults who
choose to drink. If you choose to drink, consume sensibly and responsibly. An
important part of responsible drinking is understanding that a standard drink
of regular beer (12 oz.), distilled spirits (1.5 oz. of 80-proof spirits) and
wine (5 oz.) each contains the same amount of alcohol.

SOURCE Distilled Spirits Council of the United States

Ana Jovancicevic of the Distilled Spirits Council of the United States,
+1-347-689-2111