Mahiki is currently one of the top bars in London for the young and wealthy.
Maybe you can't get there this weekend since you don't live anywhere nearby. Why not recreate it at your own home tiki bar? Here is the skinny on some of their house recipes. I was fortunate enough to stumble upon the website of a couple of gents calling themselves the SoulShakers who developed these drinks and were good enough to put the recipes online.
The only downside for some is that the measurements and temperatures are in metric units.
30ml is approximately 1 fluid oz. 150C is approximately 300F.
MAHIKI
An interesting variation of the Champagne Punch using vanilla, pear and gold rum, it is the eponymous cocktail of Mahiki in Mayfair.
25ml Gold Rum
5ml Sailor Jerry's
15ml Pear Puree
10mlStrawberry Puree
25ml lemon juice
10ml Fraise de Bois
20ml Simple syrup
75ml Sparkling wine
Method
Shake and strain the first 7 ingredients over cubed ice in a tall Tiki mug, top with sparkling wine and garnish with a pineapple leaf.
BARON SAMEDI'S BREW
A hardcore celebration of a classic Tiki ingredient - honey cream which is equal parts of brown sugar, honey and unsalted butter blended together. A great drink to have if you only have time for a quick one.
60ml Mahiki Grog (Light, golden, Demerara, overproof and anejo rum blend)
20ml Honey cream
20ml lime juice
1 dash Angostura
60ml ginger beer
5ml absinthe
Method
Shake and strain the first 5 ingredients over cubed ice in a tall Tiki mug, top with ginger beer and a dash of absinthe, no garnish.
JOLLY ROGER
Our take on the classic rum lime and water naval combination, we stick to the large quantities of liquor but have tried making it a little more palatable with a dash of the captain’s brandy, bitters and falernum.
65ml Mahiki Grog (Light, golden, Demerara, overproof and anejo rum blend)
15ml Cognac
2 Lime chunks
15ml Lime juice
1 dash Angostura
20ml simple syrup
30ml water
5ml falernum
Method
Squeeze lime chunks, shake and strain over cubed ice in a large tankard, served with no garnish.
ULTIMATE MAI TAI
Short of using ultra expensive rum we have tried to create a drink that while less classically correct as some, is still a complex and exquisite drink.
40ml Appleton Extra
15ml Creole Schrubb Orange liqueur
10ml Orgeat
25ml lime juice
1 dash Angostura
3 chunks Pisco roasted pineapple
10ml Woods 100
Method
Cut up a pineapple into skinless chunks and place in a roasting pan, dust with brown sugar, pour in 50ml Pisco and place in a low oven with the door open for five minutes, then raise to 150 degrees close door and roast for 20 minutes until the pineapple starts to break down and the sugar begins to caramelise.
Once cool, muddle the pieces, add other ingredients except Woods, shake and strain over cubed ice in a double old-fashioned glass, float Woods 100, garnish with a fresh pineapple chunk, lime wedge and mint sprig.
HONOLULU HONEY
A super soft and sumptuously unctuous concoction, as seductive as the finest Polynesian temptress.
50ml Gold rum
20ml mango puree
40ml pineapple juice
20ml honey cream
20ml lime juice
Method
Shake all ingredients and strain into a Tiki Goblet, garnish with a hibiscus flower.
RAROTONGA
Super fresh highball with a blend of tropical flavours.
40ml Woods 100
1 slice Watermelon
25ml lime juice
15ml apricot brandy
5ml simple syrup
70ml Ting
Method
Muddle watermelon, shake and strain all the ingredients ‘cept the Ting over cubed ice into a tall Tiki mug, top with Ting and garnish with a large watermelon slice.
COCONUT GRENADE
A quick solution to party hordes, pre-make loads of these coconuts in advance to slake their thirst quickly.
40ml Gold rum
10ml Passionfruit syrup
1 dash Angostura
10ml lime juice
20ml water
1 coconut
Method
Drill a hole in the eye of a coconut and empty out the milk. Mix this with the other ingredients and pour back into the coconut through a straw. Chill in the freezer for 1 hour, shake and then serve.
