For the NoMad's perfected take on the Mai Tai, Leo Robitschek adds 15-year-old El Dorado Guyanese rum to a base of Appleton Jamaican rum and 100 proof rhum agricole for additional richness and weight.
Tapping into the inherent escapism of tiki, Ezra Star opts for the Jungle Bird as her Desert Island Drink.
Nick Detrich's riff on tiki sees the unusual addition of Campari to up the bitterness.
This recipe for the classic tiki ingredient was decoded by Jeff “Beachbum” Berry from Don the Beachcomber’s original.
This Jungle Bird omits rum altogether, putting focus on amari as well as cold-brew coffee.
Damon Boelte of Grand Army Bar's combination of aged cachaça, vermouth and banana liqueur all swizzled together into a perfect beach drink.
Spyros Patsialos, former manager of Greece’s Faltso Bar, created this highly complex tiki drink using the native Greek spirit, mastiha, as the base.
In the Ginger Spice, rum, yellow chartreuse, lime and a cube of peeled ginger are shaken and strained over crushed ice.
In his Endless Summer, or a "Negroni on vacation," as he calls it, Yanni Kehagiaras combines the big three with an ounce of pineapple and shakes the drink, pours it over ice and goes garnish-less.
The unorthodox addition of smoky-spicy-sweet ancho chile liqueur provides an element of surprise in Meaghan Dorman's Jungle Bird riff.