Tiki Bandit
This version of a classic tiki drink mixes two kinds of rum with a variety of fruit juices and syrups. Get the recipe for Tiki Bandit ». Todd Coleman

This contemporary tiki cocktail created at Frankie’s Tiki Room contains a bright mix of fresh fruit juice, syrups, and rums. This recipe first appeared in our April 2012 issue along with Xania Woodman’s story Raising the Bar.

Yield: makes 1 Cocktail


  • 4 oz. pineapple juice
  • 4 oz. ginger ale
  • 1 12 oz. gold rum
  • 1 12 oz. pineapple rum, such as Cruzan
  • 1 oz. blue curaçao
  • 1 oz. orgeat (available at Keg Works)
  • 1 oz. passion fruit syrup
  • 1 oz. fresh grapefruit juice
  • 1 wedge pineapple
  • 1 maraschino cherry


  1. Shake pineapple juice, ginger ale, rums, curaçao, orgeat, syrup, and grapefruit juice in a cocktail shaker with ice until chilled; strain into a tiki cup filled with ice. Garnish with pineapple and cherry.