The original standard-bearer drink of the California Tropical movement (later known as “tiki). This is the first and best example of the Don the Beachcomber method of splitting each element in a Planter’s Punch (rum, juice, sweetener) between multiple products to create complexity. Imitations sprung up almost immediately and the Zombie helped to spread “tiki” around the world.

Another early Don the Beachcomber drink, the Cobra’s Fang originally called for a blend of pot-stilled Jamaican rum and aged Demerara 151. A close cousin to the original Zombie, at its heart is a combination of lime, orange, passion fruit and falernum, with Angostura bitters and absinthe. At Gigantic, we simplify the base to just an ounce-and-a-half of 151 (reflecting the slightly later Kon-Tiki version) and amp up the spiced notes with cinnamon syrup.

Originally the Demerara Dry Float was built on aged and overproof Demerara rums, maraschino liqueur, passion fruit, lots of lime, a touch of lemon, and demerara syrup. It came in a distinctive glass with the overproof rum in a shot glass on the side. The Mai-Kai also served a version of this cocktail for decades.Gigantic's version is similar to the one served at Latitude 29 in New Orleans, which is done in the style of a Daiquiri.

Though some form of the Skull & Bones appears on a 1940s menu from Don the Beachcomber, the version this recipe is based on dates to the 1960s. It was recounted by Tony Ramos, who had worked at Don the Beachcomber locations in Palm Springs and San Diego, as well as the Luau and the China Trader in Burbank. The Skull & Bones is a wonderfully layered cocktail that’s also striking in presentation–and it’s always a favorite on the Gigantic tiki menu.

The Mai Tai didn’t originate in Hawaii, but in the archipelago’s postwar tourism boom, the drink was quickly adopted into its hotel and bar culture. The drink developed into a fruitier, less strictly-defined subgenre unto itself, with orange and pineapple popping up frequently. Our version opts for passionfruit (which I love), layered over my own Banana Mai Tai recipe.

The Mai Tai is Victor “Trader Vic” Bergeron’s most famous creation and one of the great drinks of the tiki canon. Rum expert Shannon Mustipher’s version offers the ingenious introduction of a small measure of unaged rhum agricole. I’ve made just a couple of slight alterations based on our supply list.

Planter’s Punch is a centuries-old Caribbean recipe and was the basis for Donn Beach’s earliest “Rum Rhapsodies.” St. John Frizell and his bar staff at Gage & Tollner serve this excellent rendition of the classic, which appeared on the G&T cocktail list in the 1940s, and likely before.

Ned King helped me immensely in planning this month, including bringing this post-WWII Zombie to my attention. Though different from the 1930s Zombie, this version reads as a direct descendent of Planter’s Punch. I’ve made a couple of changes to Ned’s spec based on what we have on hand this month.

This is a Don the Beachcomber original from 1937. Ned King has spent a lot of time perfecting this recipe, which is fresh and bright. We’ve taken a couple of small liberties to minimize our supply list, but the spirit of Ned’s spec for this early tiki classic shines through.

“Apriçao” is an Al’s Cocktail Club original. A pleasing mix of peach or apricot liqueur and Curaçao, it popped up in a few of our June 2021 recipes.

Orgeat is an almond syrup that was used long before “tiki” got started, but became much more famous as a tropical ingredient, especially as a component in the Mai Tai. This recipe is adapted from the Fort Defiance house recipe.

Rich demerara syrup pops up a lot in the tropical genre and beyond. We used it in our 1930s- and ‘40s-inspired Tiki Month (June 2021).

This Spiced Angostura bitters recipe comes from St John Frizell and his great bar team at Brooklyn’s Gage & Tollner. We used them in June 2021 for 1930s and ‘40s Tiki Month.