Tiki-Ti Five O...
A spicy, modern day classic with a dash of the orient
The Tiki-Ti, a discreet capsule of intensified tiki heritage found on an unremarkable strip in LA, was originally opened by Ray Buhen in 1961. After learning his trade at the original Don the Beachcomber’s back in 1934, Ray spent three decades perfecting his cocktail craft across many (now iconic) establishments within the tiki scene, before deciding it was time to put this experience to work for himself.
In 2011 the Tiki-Ti turned 50 years old and in commemoration of this not inconsiderable feat, Ray’s son Mike asked Jeff “Beachbum” Berry (tiki legend and cocktail archaeologist) to create a half-century anniversary drink for the occasion.
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Tiki-Ti Five 0
Ingredients
- 2 oz Aged Rum
- ¼ oz Ginger Liqueur
- 1 oz Five-0 Syrup - we show you how to make this below
- 1 oz Fresh Lime Juice
- ½ oz Fresh Orange Juice
- 1 Candied Ginger Cube
- 1 Orange Wedge
- 1 pinch of Chinese Five Spice Powder
Method
- Pour all ingredients into a shaker, adding enough ice to show above the surface of the liquid.
- Shake vigorously for around 15 seconds and pour into a Collins glass without straining. If necessary, add more ice cubes to fill the glass.
- Garnish with a candied ginger cube speared to an orange wedge and sprinkled with a pinch of Chinese five-spice powder (not too much though as it can easily overpower the drink).
Notes
Ingredients
- 1 cup of Clover Honey
- 1 cup of Water
- 1 tablespoon of Chinese Five-Spice Powder (available in most grocery stores)
Method
- Add the honey, water and five-spice to a saucepan, bring to a boil and then simmer for 5 mins, stirring constantly.
- Remove from the heat and let cool to room temperature.
- Strain through 2-3 layers of cheesecloth (or muslin) and decant into a sterilised bottle.
- It will keep refrigerated for 2-4 weeks - possibly longer depending on how well you’ve sterilised your container. Shake bottle before using.
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Thank you. Mahalo.
