In 2011 LA’s classic tiki bar, the Tiki-Ti, celebrated 50 years of tropical cocktails. “When Ray’s son Mike asked me to come up with a recipe for the anniversary,” says tiki scholar Jeff “Beachbum” Berry, “I knew I wanted to do a Tiki-Ti–style exotic punch—the kind of mysterious drink that had so intrigued and inspired me on my first visit to the Ti in 1979.”
2 oz. aged rum
1 oz. Five-0 syrup (see below)
1 oz. fresh lime juice
1/2 oz. fresh orange juice
1/4 oz. ginger liqueur
Garnish: candied ginger cube and orange wedge, speared and sprinkled with a pinch of Chinese five-spice powder
Combine all ingredients with ice and shake well. Pour into a glass without straining. If necessary, add more ice cubes to fill the glass. Garnish with candied ginger cube speared to an orange wedge and sprinkled with a pinch of Chinese five-spice powder.
For the Five-0 syrup: In a saucepan, combine 1 cup of clover honey, 1 cup of water and 1 tablespoon of Chinese five-spice powder (available in the spice aisle of most grocery stores). Stirring constantly, bring to a boil, then remove from heat and let cool. Strain through three layers of cheesecloth into a bottle. Shake bottle before using. Will keep refrigerated for up to 2 weeks.
Jeff “Beachbum” Berry for Tiki-Ti, Los Angeles