Tiki Underground Bahama Mama: One of our favorite fresh fruit cocktails!
Welcome to the Tiki Underground Test Kitchen!
We are so excited to share our years of experience and experimenting with both classic cocktails and our own inventions. Our approach is to use fresh fruit and herbs, high end rums from a variety of locations, and the finest mixers. Some of our favorite rums include DonQ, Mount Gay, Appleton, Kraken, Havana Club, and Cruzan. We occasionally like to add our own twist by introducing the island culture to Europe such as using Orangecello or Cointreau instead of Triple Sec. Ultimately we have a deep respect for tiki culture and the cocktails that define it such as the Mai Tai, the Bahama Mama, Zombie, and more. These drinks will define Tiki Underground, and our goal to share what we love about tiki culture with our visitors from Northeast Ohio and around the world.
Tiki Underground Bahama Mama is a classic island cocktail and one of our sentimental favorites made with rum, fresh fruit juices, and more rum. This one featured Cruzan (Virgin Islands) and Malibu rums (Caribbean) carefully blended with fresh pineapple, orange, and lime juices. An extra treat for the unsuspecting drinker is the Gosling’s Black Seal floater (Bermuda). This makes a sweet drink surprisingly lethal in the best possible way.
Tiki Underground Basil Citrus Rita
Tiki Underground Basil Citrus Rita proves that the traditional margarita can take many forms. Our inspiration is usually derived from the fresh ingredients we have available or that are in season. We love making cocktails with fresh herbs, and have experimented with everything from Rosemary to Basil to Sage to Cilantro.
This Rita was built with Cuervo 1800 tequila, fresh lemon and lime juices, and a splash of Cointreau. You are probably wondering why it is pink? The secret weapon for this special cocktail is Trader Vic’s Pomegranate Grenadine, which is the real deal. Trust us when we say that most grenadines are not. This rounds out the flavor perfectly and will have you floating on a raft in the ocean of your mind.
We can’t wait to show off what else can be done with the reliable margarita.
Tiki Underground Corona Chelada
Tiki Underground Corona Chelada: One of our favorite trends of the last few years are beer cocktails, these are a surprising treat. One of the local Northeast Ohio establishments, Market Garden Brewery, has an impressive list that even mixes beer and gin! It can be done! Our Corona Chelada is inspired by those moments on the beach when you are overwhelmed with a sense of peace, that everything is right, and anything can be accomplished.
It took several attempts to strike the right balance with this one, as simple as it may seem, this is the best version we concocted. Salt the rim of a frosty beer mug with rock salt and fresh lime. Fill the mug with ice cubes (watch the water you use, it affects the taste), and squeeze the juice of a whole lime into the glass. Slowly pour the Corona over the ice, then add juice from another half of a lime. Toss in the slices from the other half of the lime (we prefer the look of small triangles for this drink), then top with a large wedge. For a spicy treat, add a few hits of Tabasco or Frank’s Red Hot, and a few slices of fresh jalapeno.
Tiki Underground Apala Rummary: This was a fun cocktail to create from scratch that we will refine to become a potential Autumn drink special. Looking for inspiration in our Test Kitchen, we found fresh rosemary and local hand crafted apple cider. To complement the cider, we chose Sailor Jerry rum enhanced by cinnamon and nutmeg to offer a delicious spiced rum flavor. The buttery toffee notes of our rum choice led us to include two unlikely additions, Disaronno Amaretto and Buttershots to bring out the warmth of the season. Finally, we rounded out the apple inspiration with a splash of Apple Pucker, and served it with a sprig of fresh rosemary.
Tiki Underground Apala Rummary
Making cocktails with fresh herbs is a favorite pastime, and we’ve learned over the years that shaking with herbs completely changes the flavor and aroma (sometimes for the positive, sometimes not so much), and less is more. The first time we consumed a cocktail served with fresh rosemary (several years ago in Sedona, AZ), we were pleasantly surprised at how much it impacted the drinking experience, and it inspired us to integrate herbs when possible, especially with rum. We would like to test this with other hearty herbs like thyme or sage to see how it impacts the flavors of the apple, spiced rum, and toffee. As for the name, to save you a Bing search Apala is Hawaiian for apple, and Rummary is mashing Rum and rosemary into a single word. The true test will be the feedback from cocktail lovers when the time comes.