The Bali Bali, hailing from the Bali Ha’i at the Beach in New Orleans, is the lesser-known sibling of the Fog Cutter. At first I was stumped about how to bring all the various spirits, juices, and sweeteners into balance, but when it dawned on me that I could structure it like a 1950s Zombie, everything fell into place. I particularly love this presentation, especially if you can get your hands on a vintage tiki-style Collins like the Siestaware glass pictured.

Here’s a delicious blended Gimlet that’s got a great texture to it. Done in the style of blended Cuban Daiquiris like the Golden Glove, this ice-cold drink combines juniper with spices and tart lime for a refreshing, time-travelin’ good time. This drink was popular at both the China Trader in Burbank and Tiki-Ti on Sunset Boulevard during the 1960s.

This is one of three drinks called the Tropical Itch in the tiki canon. It’s not Harry Yee’s original from the Hawaiian Village (bourbon, passionfruit) or Joe Scialom’s version (vodka, rum, mango) from the Shepheard’s Hotel in Cairo, but the gin-rum-mango version from the Kon-Tiki Chicago. Our version adds in some dark rum and cashew orgeat for richness and texture. No back scratcher garnish cause that’s just not my style (and I think it’s kinda gross).

The Saturn is probably the most famous gin-based tiki drink, at least in the twenty-first century. It began life as Filipino-American bartender Popo Galsini’s entry in the International Bartender’s Association’s World Cocktail Championship in 1967. Galsini’s original spec called for gink passion fruit, lemon, orgeat, and falernum. Our Club version swaps in cashew orgeat for the classic almond variety and opts for a blended version, though many prefer their Saturns flash-blended.