IBA Tiki
Modern tiki, by the book
The IBA's official tiki entry, and far more than a fruit punch: two rums layered with nutty amaretto and hazelnut Frangelico, passion fruit and pineapple, a whisper of maraschino, and a muddled hit of candied ginger. Lush, complex, and unapologetically escapist.
Ingredients
- 1 oz Aged Rum
- 1 oz Dark Rum
- 1/2 oz Amaretto
- 1 tsp Frangelico
- 1/4 tsp Maraschino Liqueur
- 1 oz Passion Fruit Purée
- 3 oz Pineapple Juice
- 1 oz Fresh Lime Juice
- 1 piece Candied Ginger
Method
Muddle the candied ginger in the bottom of a shaker. Add both rums, amaretto, Frangelico, maraschino, passion fruit purée, pineapple juice, and lime juice with ice. Shake vigorously and strain into a tiki mug filled with crushed ice. Garnish with a pineapple wedge and mint sprig.
Created by Cuban bartender Diosmel Mendoza Medrano at the 69th IBA World Cocktail Championship in Cuba (November 2022), commissioned by the competition organizers; crafted at the Polinesio tiki restaurant of the Hotel Habana Libre, Havana — site of a Trader Vic’s that operated there in 1958. Officially added to the IBA cocktail list in 2024 (expanding the roster from 90 to 101 drinks). Per Apetime Magazine (Stefano Fossati, 2 April 2024). Notes: a modern IBA New Era composite in the tiki idiom — Havana Club rums, amaretto, Frangelico, maraschino, passion fruit, pineapple, lime, and ginger.