While most tiki cocktails are rum-based, this psychedelic blue libation uses vodka as the main spirit. Created by Norman Strobel, head bartender at South House in Jersey City, New Jersey, the Texas Tiki cocktail is bright, layered with flavor, and almost too easy to drink. Absolut Elyx Vodka, which is creamy in texture and exceptionally smooth, is light enough to allow the vibrant fruitiness of pineapple juice to pop. Strobel combines a honey syrup with amaretto for sweetness and to give the drink a nutty, floral quality that’s reminiscent of the best orgeats. Between the drink’s fresh flavor and its electric blue hue, it is the ideal summer sipper.
1.5 oz Absolut Elyx
0.5 oz Lemon Juice
0.5 oz Pineapple Juice
0.75 oz Blue Curaçao
0.5 oz honey syrup
0.75 oz Amaretto
Mint, for muddling
Fresh mint, for garnish
Edible flowers, for garnish
Pineapple leaf, for garnish
Umbrella, for garnish
- Add all ingredients, sans garnishes, to a shaker tin with ice. Shake.
- Using a Hawthorne strainer, strain the cocktail into a clear tiki mug with crushed ice. Add more crushed ice if needed so that the cocktail fills the glass.
- Garnish with a bouquet of fresh mint, edible flowers, pineapple leaves and a tiki umbrella.
1 Cup honey
1 Cup water
- Combine the water and honey in a saucepan and bring to a boil.
- Reduce to a simmer and stir until honey dissolves, about 2 minutes. Immediately take the saucepan off the heat.
- Let cool, then pour into a container and store in the refrigerator for up to one month.