Tiki Cocktail Recipes: Three Dots & a Dash, Zombie Punch and Mai Tai

Los Angeles is the birthplace of the tiki bar obsession that so deliciously marries rum and kitsch. Look no further your inspiration to throw a tiki-themed party this weekend with these three tasty recipes.

On this week’s Good Food podcast, Evan Kleiman talks to self-proclaimed ‘rum dood’ Matt Robold about his favorite rums and tiki cocktails. He gave us his recipes for Three Dots & A Dash, Zombie Punch and a Mai Tai, see below.

1.5 oz Amber Martinician Rhum

.5 oz Demerara Rum

.5 oz Lime Juice

.5 oz Orange Juice

.5 oz Honey Mix*

.25 oz Falernum

.25 oz Pimento Dram

6 oz Crushed Ice

*Honey Mix

1 part Honey

1 part Water

Combine everything into a blender and blend at high speed for about 5 seconds. Pour into a Collins glass and garnish with 3 cherries and a pineapple spear.

Zombie Punch

.75 oz Lime Juice

.5 oz Don’s Mix

.5 oz Falernum

1.5 oz Jamaican Rum

1.5 oz Gold Puerto Rican Rum

1 oz 151 Demerara Rum

1 dash Angostura Bitters

1/8th tsp Herbsaint or Pernod

1 tsp Grenadine

.75 cup crushed ice

Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass and fill with ice. Garnish with fresh mint.

Mai Tai

1 oz Jamaican Rum

1 oz Martinician Rhum

.5 oz Orange Curacao

.75 oz Lime Juice

.5 oz Orgeat

.25 oz Simple Syrup

Mix all ingredients and shake with ice. Strain over crushed ice, garnish with a lime shell and a sprig of mint.

All images courtesy of Matt Robold.