Cocktail of the Hour

Each week this page will highlight a tiki cocktail for your enjoyment!

Wee Beastie
a TheTikiTexan Original

As a thank you to Lemon Hart & Son Rums for the invitation to be a part of the grand opening of Kanaloa in downtown Houston, here is a cocktail I crafted specifically with Lemon Hart rums.  Double points if you know the origin of the name of the cocktail!  #RumAlways

DSC_0015_small* 2 ounces Lemon Hart & Son 1804 rum
* 1/2 ounce Lemon Hart & Son 151 Overproof rum
* 1/2 ounce gin
* 1 ounce Soursop Nectar
* 1/2 ounce John D. Taylor’s Velvet Falernum
* 1/2 ounce fresh lime juice
* 1/2 ounce fresh tangerine juice
* 6 drops Bitterman’s Elemekule Bitters

Serve in an octopus tiki mug filled with FirstBuild Opal Nugget ice.  Garnish with fresh mint, an Encyclia Cochleata (Octopus) Orchid, and a plastic squid.

This is a boozy deep-sea adventure.  Beware!  And, yes, I have been growing this orchid plant for two years, just hoping for blooms so I could garnish a drink with them.  This is the drink I’ve waited for.

Kinky Kahuna Sour
a TheTikiTexan Original

This one is perfect for those that prefer a tropically sweet cocktail!


* 2  ounces aged rum  (I used Plantation 20th Anniversary for this.  Thanks, Brad R.!)
* 1 ounce lime juice
* 1 ounce passion fruit puree
* 1/2 ounce Kinky Aloha liqueur
* 1/4 ounce demerarra syrup

Kinky Aloha

Combine all ingredients in a shaker filled with Opal Nugget Ice.  Shake vigorously until frosty.  Strain the contents into a martini coupe filled with Opal Flake Ice.   The Kinky Aloha gives it such a tropical burst! Enjoy!


Misty Moonflower
a TheTikiTexan Original

I’m so excited to post another original!  This is a summer drink, so make sure to try it soon.  In Houston, you have until mid-January.

Misty Moonflower… cool, exotic, refreshing!

* 1 1/2  ounces Alkkemist Gin
* 1 ounce pineapple juice
* 1 ounce lemon juice
* 1/4 ounce simple syrup
* dash of orange bitters
* 6 drops of Bittermens Burlesque bitters
*  3 ounces Cawston Press Elderflower Lemonade

Combine all the ingredients except the lemondade in a shaker.  Shake until well frosted.  Open pour into a pearl diver glass filled with Opal Nugget ice .  Top with Cawston Press Elderflower Lemonade.

Cawston Press Elderflower Lemonade. Delish in a can.

Jungle Bird

Jungle Bird
Mysterious, exotic and refreshing!


* 1 1/4  ounces Campari
* 1 ounce aged Jamaican Rum
* 1 ounce lime juice
* 1/2 ounce Dry Curacao
* 1/2 ounce Orgeat syrup
*1/4 ounce Demerara syrup
tiny pinch of allspice
tiny pinch of cinnamon

Combine all the ingredients in a shaker.  Shake until well frosted.  Open pour into a highball glass filled with Opal Nugget ice and enjoy!

Coastal Connections
a TheTikiTexan Original

If you have summer travel plans on Southwest Airlines, add this to your itinerary:

Fly just a bit higher on Southwest!

* 1/2 Mr & Mrs T® Margarita Mix
* 1/2 Canada Dry® Lemon Lime Sparkling Water
* Deep Eddy® Ruby Red Grapefruit Vodka
Big squeeze of lime

Just ask the flight attendant for the above ingredients in your glass.  The recipe itself is not on their menu.  Of course, there is a charge unless you have a drink coupon, and they no longer accept cash.

Mai Tai
The Trader Vic Original

Just like the Trader Vic’s original

* 3/4 ounce fresh-squeezed lime juice
* 1/4 ounce Demerara syrup
* 1/4 ounce orgeat
* 1/2 ounce Pierre Ferrand Dry Curaçao
* 2 ounces Appleton Estate Extra 12-year-old dark Jamaican rum

Shake with a heaping cup of Opal Nugget ice until the shaker is frosty on the outside. Pour unstrained into a double Old Fashioned glass. Top with more Opal Nugget ice and garnish with half of a juiced lime shell and a fresh mint sprig.

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