A Short History of Tiki with Preparation & Service
A Polynesian-themed restaurant and cocktail movement originally conceptualized in the United States by Don Beach (aka Don The Beachcomber) in 1934 and later championed by Victor Bergeron (aka Trader Vic) in 1937.
Preparation and Service: For blended/frozen drinks: Unless otherwise specified, build directly in a blender pitcher. Add 6-8 oz. of crushed ice, and blend on “smoothie” setting.
Crushed ice: A style of ice that is similar to the shape and size of a pebble and is often used in juleps, cobblers, fixes, and swizzles. Crushed ice is beneficial to achieving lower temperatures and optimal water content in the aforementioned cocktails, as the rate of cooling is governed by the quantity and average radius of the ice particles. Water content is also affected by other mitigating factors such as the temperature and material of the glassware, whether or not the cocktail in question was shaken (and the kind of ice that it was shaken with) in order to prompt a lower temperature and achieve the desired rate of dilution prior to being strained over crushed ice.
1 oz fresh lime juice
3/4 oz house-made orgeat
3/4 oz house-made curacao
2 oz Appleton V/X Jamaican rum
Dry shake, top with crushed ice, and garnish with a mint sprig