A tropical favourite and classic – the perennial Mai Tai, beautifuly presented in a black box.
In this specially-curated Tiki Cocktail Set you receive:
Bacardi Gold Rum (200ml)
Golden amber in color, Bacardi Gold is mellow and smooth with nuances of vanilla and, spices and tropical fruits on a subtle backdrop of oak. Bacardi Gold is more flavorful than light rums. This gold rum gets its color from aging in wooden barrels.
Marionette Amaretto Liqueur (50ml)
The backbone of Marionette Amaretto is formed with almonds from the Keen family's lush biodynamic orchards on the Murray, macerated with a lick of golden syrup and a dash of salt. Marzipan characters from Goulburn Valley apricot kernels, held over from Marionette Apricot Brandy, and Muscat from Australia's fortified-wine heartland of Rutherglen round out this classic cocktail staple.
Marionette Orange Curaçao Liqueur (50ml)
Marionette's curaçao features navel, Seville, and blood oranges sourced directly from farmers in Mildura, infused in a multitude of ways with an additional portion of cask strength brandy from South Australia. The result is then barrel aged for 4 weeks in French oak.
Pouring a slightly hazy, grassy gold, this liqueur has complex scents of gingerbread, fresh orange oil, and sweet raisin. The palate is oily but not dense, with warm spices and a balanced level of sweetness. Ginger, cinnamon, and more sweet orange close it out, leaving a similar sense of satisfaction one gets from eating a piece of freshly baked cake.
Sensational Fruits Lime Crisps (20g)
Lime Crisp wheels dried and chock full of flavor! No Additives. No Preservatives. 100% Natural.
1 x RECIPE CARD
You can follow our recipe or modify it to your taste.
During the 1940s and ‘50s, tropical tiki drinks were a sensation, cooling down sweltering adults across the globe. Ernest Raymond Beaumont Gantt of Los Angeles bar Don the Beachcomber and Victor Bergeron of the Trader Vic chain can be thanked for popularizing these exotic and kitschy wonders.
The last few decades have not been kind to the tiki cocktail movement. The classic recipes for these elixirs were cheapened with sugary ingredients, high fructose corn syrups and become synonymous with terrible bars on cruise ships. Fortunately, there has been a recent revival, with neo-tiki bars popping up around the world and new fresh organic ingredients for us to play with and make great tiki drinks with.
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