One Week Before: Assemble crab Rangoon and freeze in a single layer (to prevent sticking) before transferring to a plastic freezer bag. Make the cardamom syrup for the Hurricane Club's #77.
The Day Before: Marinate the chicken—the the longer it sits, the more flavorful it will become. While you're at it, make the ponzu sauce, too. Next, make the cocktails; prepping drinks ahead keeps the party flowing smoothly all night long. For the mai tai, combine several servings of rums, syrup, and liqueurs. For the Castaway, combine several servings of pineapple juice, amaretto, rum, and bitters. And for the Hurricane Club's #77, combine several servings of coconut water, coconut purée, syrup, spices, and rum.
The Morning Of: Squeeze fresh juice for all the cocktails. (When it comes time to serve, each serving of the mai tai will get 5 oz. of the batch, ½ oz. lime juice, and the garnish; the Castaway will get 4 oz. of the batch, ½ oz. cream of coconut, ½ oz lime juice, and the garnish; the Hurricane Club's #77 will get 8 oz. of the batch, 1 oz. lime juice, and the garnish.) Defrost crab Rangoon. Assemble pork skewers.
A Few Hours Before: Make the cabbage salad, but hold off on adding the crispy ramen noodles until just before serving so they don't become soggy.
An Hour Before: Set out dipping sauces and prep the fry station.
Just Before Guests Arrive: Set the mood with Spotify's tiki-themed playlist. Fry the crab Rangoon. Keep batches warm in an oven set on the lowest setting.
When Ready To Eat: Fry the chicken, grill the skewers, toss crispy noodles into the cabbage salad, and bring paradise to the ones you love.