Embodying the true Easy Tiki spirit, this four-ingredient recipe was first cobbled together to pass muster when a commonly called-for tiki ingredient was not readily on hand. “This is a fun one we use quite often when we run out of coconut cream,” says Ezra Star, general manager of Boston’s pioneering menu-less cocktail bar, Drink, which hosts a monthly tiki night. Standard heavy cream pairs with orgeat, pineapple juice, and aged Demerara rum for a full-bodied yet wholly refreshing mixture.
Add ice and shake briefly to integrate, about 5 seconds. Strain into a tiki mug or an extra-tall collins glass filled with crushed ice.
Garnish with nutmeg, cinnamon, and a tonka bean, if desired.
Orgeat: 300 grams raw almonds (about 3 1⁄2 cups/ 1⁄2 pound)
Water, as needed
Put the almonds in a bowl and add water to cover. Set aside to
soak overnight. Drain the water, then weigh the almonds. Transfer
them to a blender and slowly add an equal weight of fresh water
while the blender is running on slow, for about 1 minute. Increase
to high speed, until the mixture is opaque. Strain through a nut
milk bag or a fine- mesh strainer lined with cheesecloth. Weigh the
strained milk. Transfer to a medium saucepan and add an equal
weight of sugar. Heat over medium, stirring, until the sugar has
dissolved. Remove from the heat and let cool. Store in an airtight
container in the refrigerator for up to 2 weeks.