Theme Restaurant Copycat Recipes

Trader Vic’s cocktail recipes are difficult to come by, but we’ve found the best copycat restaurant recipes for you below. 

Table of Contents

Aku Aku

  • 1 oz silver rum
  • .5 oz peach liqueur
  • .5 oz lime juice
  • 2 oz fresh pineapple (4 chunks) plus 1 wedge of pineapple for garnish
  • 8-10 large mint leaves, plus 1 sprig mint, for garnish
  • dash simple syrup
  • 1 1/2 cups ice

Directions

Blend the rum, peach liqueur, lime juice, pineapple chunks, mint leaves, syrup, and ice in a blender until smooth, about 15 seconds. Pour into a double old fashioned glass and garnish with a mint sprig and pineapple wedge.

Bahaia

  • 1 oz coconut syrup
  • 2 oz silver rum
  • 3 oz unsweetened pineapple juice
  • 1 1/2 cups crushed ice
  • 1 fruit stick, for garnish
  • 1 sprig mint, for garnish

Directions

Shake the coconut syrup, rum, pineapple juice, and ice in a cocktail shaker. Pour into a double old fashioned glass without straining. Garnish with the fruit stick and mint sprig.

Banaquiri

  • 1.5 oz silver rum
  • 1/2 large banana (about 4 ounces)
  • .5 oz lime juice
  • 1 teaspoon simple syrup
  • .5 oz maraschino liqueur
  • 1 cup crushed ice
  • 1 sprig mint, for garnish
  • 1 slice banana on a cocktail stick, for garnish

Directions

Blend the rum, banana, lime juice, syrup, maraschino liqueur, and ice in a blender until smooth, about 15 seconds. Pour into a glass and garnish with a mint sprig and banana slice.

Boomerang

  • 1 oz pisco brandy
  • 1 oz silver rum
  • .75 oz passion fruit syrup
  • .5 oz lemon juice
  • 1 lemon twist, for garnish

Directions

Shake the pisco, rum, passion fruit syrup, and lemon juice with ice cubes in a cocktail shaker. Strain into the glass and garnish with the lemon twist.

Colonel’s Big Opu

  • 1 oz gin
  • 1 oz triple sec
  • 1/2 oz lime juice
  • 1 cup ice cubes
  • 2 oz champagne

Directions

Shake the gin, triple sec, lime juice, and ice cubes in a cocktail shaker. Pour into a highball or pilsner glass without straining. Float the champagne on top.

Trader Vic Daiquiri 

  • 2 oz silver rum
  • 1 oz grapefruit juice
  • .5 oz lime juice
  • .5 oz simple syrup
  • .5 oz maraschino liqueur

Directions

Shake the rum, grapefruit juice, lime juice, simple syrup, and liqueur with ice cubes in a cocktail shaker and strain into a cocktail glass.

Drunken Apricot

bunch of peach on white surface
Image Source: LUM3N
  • 1/2 apricot, peeled, pitted and frozen
  • .75 oz Southern Comfort
  • 3 oz chilled champagne

Directions

Place the apricot in a cocktail glass and pour the Southern Comfort over it. Add the champagne.

Eastern Whiskey Sour

  • 1 1/2 cups crushed ice
  • 1/2 orange
  • 1/2 lemon
  • 2 oz bourbon
  • dash of orgeat syrup
  • dash of simple syrup
  • 1 sprig mint, for garnish
  • 1 fruit stick, for garnish

Directions

Put the ice in a shaker. Squeeze the orange and lemon halves over the ice and drop the squeezed rinds into the shaker. Add the bourbon, orgeat syrup, and simple syrup. Shake and pour into a glass without straining. Garnish with a mint sprig and fruit stick.

Frozen Daiquiri

pink ice cream on clear glass
Image Source: Maria Georgieva
  • 2 oz silver rum
  • 1 oz grapefruit juice
  • .5 oz lime juice
  • .5 oz simple syrup
  • 2 cups crushed ice
  • .5 oz maraschino liqueur
  • 1 lime wheel, for garnish

Directions

Blend the rum, grapefruit juice, lime juice, syrup, and ice in an electric blender until smooth, about 15 seconds. Pour into a glass, float the liqueur on top, and garnish with a lime wheel.

Fog Cutter

  • 2 oz silver rum
  • 1 oz brandy
  • .5 oz gin
  • 2 oz lemon juice
  • 1 oz orange juice
  • .5 oz orgeat syrup
  • 1 cup crushed ice, plus additional ice cubes
  • .25 oz sherry
  • 1 sprig mint, for garnish

Directions

This is one of the most requested copycat restaurant recipes. Shake the rum, brandy, gin, lemon juice, orange juice, an orgeat syrup with the crushed ice in a cocktail shaker. Pour into a glass without straining and add more ice cubes to fill the glass. Float the sherry on top and garnish with a mint sprig.

Tiki Island Mugs Set of 4 For Your Copycat Restaurant Recipes

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3 12 oz. and 1 15 oz. Ceramic Mugs with Glazed Finish
Includes Fu Man Chu, Easter Islander, Brown Tiki and Green Tiki Mugs

  • Dishwasher Safe and Lead Free

After you’ve fired up the tiki torches, fire up your party guests with this awesome set of Tiki Mugs. Each one has the character and charm of whimsical island sentinels ready to guard your good time. Fill these cool mugs with rum, mai tais or pina coladas (or any of the copycat restaurant cocktail recipes we’ve provided) and everyone will be wearing grass skirts before you know it!

Gun Club Punch

  • 1 oz silver rum
  • 1 oz dark rum
  • 1.5 oz unsweetened pineapple juice
  • .5 oz lime juice
  • dash of lime juice
  • dash of grenadine
  • dash of orange curacao
  • 1 cup crushed ice
  • 1 fruit stick, for garnish
  • 1 sprig mint, for garnish

Directions

Combine the rums, pineapple juice, lime juice, grenadine, orange curacao, and ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into a glass and garnish with a fruit stick and mint sprig.

Honi Honi

  • 1.5 oz Trader Vic’s Mai Tai Mix
  • 1.5 oz bourbon
  • 1 1/2 cups crushed ice
  • 1 sprig mint, for garnish
  • 1 fruit stick, for garnish

Directions

Shake the mai tai mix, bourbon, and ice in a cocktail shaker. Pour into a glass without straining. Garnish with a fruit stick and mint sprig.

Honolulu

  • 4 chunks fresh pineapple
  • 1.5 oz silver rum
  • .5 oz lemon juice
  • dash of simple syrup
  • dash of grenadine
  • 1 1/2 cups crushed ice
  • 1 sprig mint, for garnish

Directions

Blend the pineapple, rum, lemon juice, simple syrup, grenadine, and crushed ice in a blender until smooth, about 15 seconds. Pour into a glass and garnish with a mint sprig.

Jamaican Float

clear drinking glass with orange juice
Image Source: Edward Howell
  • 2 oz sparkling water
  • .25 oz lime juice
  • dash of simple syrup
  • 1 oz dark Jamaican rum
  • 1 maraschino cherry

Directions

Fill a shaker three quarters full with ice cubes. Add the sparkling water, lime juice, and simple syrup. Shake gently and strain into a glass. Float the rum on top and garnish with the maraschino cherry.

Kamaaina

  • 2 oz lemon lime soda
  • 1 oz gin
  • 1 oz coconut syrup
  • .5 oz triple sec
  • .5 oz lemon juice
  • 1 1/2 cups ice cubes
  • 1 sprig mint, for garnish
  • 1 fruit stick, for garnish

Directions

This is one of the more often requested copycat restaurant cocktail recipes we’ve come a cross, but it’s surprisingly easy to make. Combine the lemon lime soda, gin, coconut syrup, triple sec, lemon juice, and ice cubes in a blender and pulse for a few seconds, just until combined. Pour into a glass and garnish with a fruit stick and a mint sprig.

Kona Gold

  • 1 oz gold rum
  • .5 oz lime juice
  • 1 teaspoon superfine sugar
  • dash of maraschino liqueur
  • 1 cup crushed ice
  • 2 dashes Pernod

Directions

Blend the rum, lime juice, sugar, liqueur and ice in a blender until smooth, about 15 seconds. Pour into a glass and float the Pernod on top.

Kona Swizzle

  • .25 oz lime juice, one squeezed lime half reserved, for garnish
  • 1 oz dark rum
  • .5 oz gold rum
  • .5 oz orgeat syrup
  • 1 sprig mint, for garnish
  • 1 fruit stick, for garnish

Directions

Fill a glass with crushed ice. Add the lime juice, rums, and orgeat syrup. Swizzle until combined. Garnish with the squeezed lime half, mint sprig, and fruit stick.

Headhunter Skull Tiki Mug Limited Edition Artist Mug For Your Copycat Restaurant Recipes

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Tupapa’u is designed by tiki artist Philippe Tilikete. He was inspired by the trophy skulls of both ancestors and enemies of the ancient warriors of the Marquesas Islands, predominantly from the island of Nuku Hiva.

The warriors would often lash the skulls onto their rope belts and adorn them with elements such as tusks and tapa cloth. The exterior of Tupapau is a natural bone matte finish, washed with rich brown to show the intricate details of the piece. The interior is glazed in deep gloss brown. Tupapa’u measures 4” high x 5” in length and has about a 14 ounce capacity.

Rangoon Ruby

  • 2 oz vodka
  • 1.5 oz cranberry juice
  • .25 oz lime juice, one squeezed lime half reserved
  • sparkling water
  • 1 sprig mint, for garnish
  • 1 fruit stick, for garnish

Directions

Fill a glass with ice cubes. Add the vodka, cranberry juice, and lime juice. Top with sparkling water to fill the glass and stir gently. Garnish with the squeezed lime half, mint sprig, and fruit stick.

Queen’s Park Swizzle

clear drinking glass with orange juice
Image Source: No Revisions
  • 1 oz light rum
  • 1 oz dark rum
  • 1 oz 151 proof rum
  • .25 oz lime juice, one squeezed lime half reserved
  • dash of simple syrup
  • dash of Angostura bitters
  • 1 sprig mint, for garnish

Directions

Fill a highball glass with crushed ice. Add the rums, lime juice, simple syrup, and bitters, and swizzle until combined. Garnish with the squeezed lime half and mint sprig. Now that’s one of the easier copycat restaurant recipes you’ll find.

Potted Parrot

  • 2 oz silver rum
  • 2 oz orange juice
  • 1 oz lemon juice
  • .5 oz orange curacao
  • .25 oz simple syrup
  • .25 oz orgeat syrup
  • 1 1/2 cups crushed ice
  • 1 sprig mint, for garnish

Directions

Shake the rim, orange juice, lemon juice, orange curacao, simple syrup, orgeat syrup, and crushed ice in a cocktail shaker and pour into a glass without straining. Garnish with a mint sprig.

Pogo Stick

  • 2 oz gin
  • .75 oz grapefruit juice
  • .75 oz unsweetened pineapple juice
  • .25 oz lime juice
  • 1/2 cup crushed ice, plus additional ice cubes
  • 1 sprig mint, for garnish
  • 1 rock candy, for garnish

Directions

Combine the gin, juices and crushed ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into a glass and add ice cubes to fill. Garnish with the mint sprig and rock candy stick.

Pisco Cocktail

  • 2 oz pisco brandy
  • .5 oz simple syrup
  • .5 oz lemon juice
  • 1/2 orange slice, for garnish
  • 1 maraschino cherry, for garnish

Directions

Shake the pisco, simple syrup, and lemon juice with ice cubes in a cocktail shaker and strain into a cocktail glass. Garnish with the half orange slice and maraschino cherry.

Pinky Gonzales

  • 2 oz tequila
  • .5 oz lime juice, one squeezed lime half reserved
  • .5 oz orange curacao
  • .25 oz simple syrup
  • .25 oz orgeat syrup
  • 2 cups crushed ice
  • 1 sprig mint, for garnish
  • 1 fruit stick, for garnish

Directions

Shake the tequila, lime juice, orange curacao, simple syrup, orgeat syrup, and crushed ice in a cocktail shaker and pour into a glass without straining. Garnish with the squeezed lime half, ming sprig, and fruit stick.

Pino Frio

person holding clear drinking glass with yellow liquid
Image Source: Edward Howell
  • 2 oz unsweetened pineapple juice
  • 1 oz silver rum
  • .25 oz lemon juice
  • dash simple syrup
  • 8 chunks fresh pineapple 
  • 1 cup crushed ice

Directions

Blend the pineapple juice, rum, lemon juice, simple syrup, fresh pineapple, and crushed ice in a blender until smooth, about 15 seconds, and pour into the glass.

Peach Tree Punch

  • 1 medium fresh peach, peeled, pitted and quartered
  • 1.5 oz silver rum
  • 2 oz orange juice
  • .25 oz coconut syrup
  • .25 peach liqueur
  • 1 1/2 cups crushed ice, plus additional ice cubes
  • 1 sprig mint, for garnish
  • grated nutmeg, for garnish

Directions

Reserve one of the peach quarters. Combine the remaining three peach quarters, rum, orange juice, coconut syrup, peach liqueur, and crushed ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into the glass and add ice cubes to fill. Garnish with the remaining peach quarter, skewered on a cocktail pick, and the mint sprig. Dust with grated nutmeg.

Tiki Mugs Happy Winner Tiki Gods Set of 4 Ceramic Vintage Style For Your Copycat Restaurant Recipes

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  • Includes Four Ceramic Mugs – 2 Happy Tiki, 2 Winner Tiki
  • Made of Ceramic
  • Dishwasher Safe
  • Each Holds 10 oz. and Measures 3W x 6H Inches
  • Handcrafted – Subtle Differences in Glaze or Color May Occur

Four classic ceramic tiki mugs with 50s Hawaiian look. These restaurant quality mugs sport a glossy glazed finish and are dishwasher safe. Fun, Polynesian tiki god theme that fits right in with your tiki bar decor. Great for all your tropical drinks! Each mug is 3″W x 6″.

Passion Fruit Cocktail

  • 1 oz gin
  • .75 oz lemon juice
  • .75 oz passion fruit syrup
  • Shake the gin, lemon juice, and passion fruit syrup with ice cubes in a cocktail shaker and strain into a glass.
  • Outrigger Tiara
  • 1 oz silver rum
  • 1 oz dark rum
  • 1 oz orange juice
  • 1 oz lemon juice
  • dash grenadine
  • dash orange curacao
  • 1 1/2 cups crushed ice, plus additional ice cubes
  • 1 gardenia, for garnish

Directions

Combine the rums, orange juice, lemon juice, grenadine, curacao, and 1 1/2 cups crushed ice in a blender and pulse for a few seconds, just until combined. Pour into a glass and add ice cubes to fill. Garnish with the gardenia.

Navy Grog

  • 2 cups crushed ice
  • 3 oz Trader Vic’s Navy Grog Mix
  • 1 oz silver rum
  • 1 oz dark rum
  • 1 oz Lemon Hart 86 proof Demerara rum
  • .5 oz lime juice, one squeezed lime half reserved
  • 1 sprig mint, for garnish
  • 1 rock candy stick, for garnish

Directions

Shake the crushed ice, Navy Grog Mix, rums, and lime juice in a cocktail shaker. Pour into the glass without straining. Garnish with the squeezed lime half, mint sprig, and rock candy stick.

Munich Sour

  • 1 1/2 cups crushed ice
  • 1/2 orange
  • 1/2 lemon
  • 2 ounces German brandy
  • dash of simple syrup
  • days of orgeat syrup
  • 1 sprig mint, for garnish

Directions

Put the ice in a shaker. Squeeze the orange half over the ice, saving the rind. Squeeze the lemon over the ice and drop the rind into the shaker. Add the brandy, simple syrup, and orgeat syrup and shake. Pour into a glass without straining. Garnish with the squeezed orange rind and the mint sprig.

Montego Bay Cocktail

  • 1 oz Martinique rum
  • .5 oz lime juice
  • dash of simple syrup
  • dash of triple sec
  • dash of Angostura bitters

Directions

shake the rum, lime juice, simple syrup, triple sec, and Angostura bitters with ice cubes in a cocktail shaker and strain into a glass.

Molokai Mike

Bottom Layer:

  • 1 oz silver rum
  • 1 oz orange juice
  • 1 oz lemon juice
  • .5 oz brandy
  • . oz orgeat syrup
  • 1/2 cup crushed ice

Top Layer:

  • 1 oz gold rum
  • 1 oz grenadine
  • 1 cup crushed ice

Directions

Although the ingredient list is relatively simple, this is one of the more difficult copycat restaurant recipes to make. It is, however, worth the trouble. Combine the silver rum, orange juice. lemon juice, brandy, orgeat syrup, and 1/2 cup crushed ice in a blender and pulse for 1 to 2 seconds, just until blended. Pour into a glass. Combine the gold rum, grenadine, and 1 cup crushed ice in the blender and blend until smooth, about 15 seconds. Gently pour over the mixture in the glass.

Menehune Juice

  • 2 oz silver rum
  • .5 oz lime juice, one squeezed lime half reserved
  • .5 o orange curacao
  • .25 oz simple syrup
  • 2 cups crushed ice
  • 1 sprig mint, for garnish
  • 1 fruit stick, for garnish

Directions

Shake the rum. lime juice, orange curacao, simple syrup, orgeat syrup, and crushed ice in a cocktail shaker and pour into a glass without straining. Garnish with the squeezed lime half, mint sprig and fruit stick.

Martinique Swizzle

  • .25 oz lime juice, one squeezed lime half reserved
  • 2 oz Martinique gold rum
  • dash of Angostura bitters
  • dash of simple syrup
  • dash of Pernod
  • 1 sprig mint, for garnish

Directions

Fill a highball glass with crushed ice. Add the lime juice, rum, bitters, simple syrup, and Pernod. Swizzle until combined. Garnish with the squeezed lime half and mint sprig.

London Sour

  • 1 1/2 cups crushed ice
  • 1/2 orange
  • 1/2 lemon
  • 2 oz scotch
  • dash of orgeat syrup
  • dash of simple syrup
  • 1 sprig mint, for garnish

Directions

Put the ice in a shaker. Squeeze the orange half over the ice, saving the rind. Squeeze the lemon half over the ice and drop the rind into the shaker. Add the scotch, orgeat syrup, and simple syrup. Shake and pour into the glass without straining. Garnish with the squeezed orange rind and mint sprig.

Rhum Cosmo

  • 1.5 oz Rhum Barbancourt
  • 1 oz unsweetened pineapple juice
  • .5 oz lime juice
  • dash of simple syrup
  • 1 cup crushed ice
  • 1 pineapple spear, for garnish
  • 1 sprig mint, for garnish

Directions

Shake the rum, pineapple juice, lime juice, simple syrup, and crushed ice in a cocktail shaker and pour into a double old fashioned glass without straining. Garnish with a pineapple spear and mint sprig.

Rum Cow

  • 6 oz milk
  • 1 oz silver rum
  • dash of Angostura bitters
  • dash of vanilla extract
  • 1 teaspoon superfine sugar
  • 1/2 cup crushed ice, plus additional ice cubes
  • grated nutmeg, for garnish

Directions

Shake the milk, rum, bitters, vanillas, and sugar with crushed ice in a cocktail shaker and strain into a glass. Add ice cubes to fill the glass and dust with grated nutmeg.

Shark’s Tooth

  • 1 oz 151 proof rum
  • .5 oz lemon juice
  • .25 oz lime juice, one squeezed lime half reserved
  • dash of simple syrup
  • dash of grenadine
  • 2 oz sparkling water

Directions

Fill a highball glass with ice cubes. Add the rum, lemon juice, lime juice,simple syrup, and grenadine. Stir well. Top with sparkling water to fill the glass and stir gently. Garnish with the squeezed lime half.

Siboney

  • 1 oz dark rum
  • .5 oz lemon juice
  • .5 oz unsweetened pineapple juice
  • .5 oz passion fruit syrup

Directions

Shake the rum, lemon juice, pineapple juice, and passion fruit syrup with ice cubes in a cocktail shaker and strain into a glass.

Tabu

  • 1.5 oz unsweetened pineapple juice
  • 1 oz silver rum
  • 1 oz vodka
  • .5 oz lemon juice
  • dash of simple syrup
  • 1 cup crushed ice
  • 1 sprig mint, for garnish
  • 1 fruit stick, for garnish

Directions

Combine the pineapple juice, rum, vodka, lemon juice, simple syrup, and crushed ice in a blender and pulse for a few seconds, just until combined. Pour into a mug and garnish with a fruit stick and mint sprig.

Tahitian Gold

  • 1 oz gold rum
  • .5 oz lime juice
  • 1 teaspoon superfine sugar
  • dash of maraschino liqueur
  • 1/2 cup crushed ice
  • dash of Pernod

Directions

Shake the rum, lime juice, sugar, liqueur, and crushed ice in a cocktail shaker and strain into a glass. Float the Pernod on top.

Tiki Bowl

  • 1 oz dark rum
  • 1 oz silver rum
  • 1 oz brandy
  • 2 oz orange juice
  • 1 1/2 oz lemon juice
  • .5 oz orgeat syrup
  • 1 cup crushed ice, plus additional ice cubes
  • 1 gardendia, for garnish

Directions

Combine the rums, brandy, orange juice, lemon juice, orgeat syrup, and crushed ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into a scorpion bowl and ice cubes to fill. garnish with a gardenia.

Tiki Puka Puka

  • 3 oz Trader Vic’s Navy Grog Mix
  • 1 oz orange juice
  • 1 oz lemon juice
  • 1 oz silver rum
  • 1 oz dark rum
  • 1 oz 151 proof rum
  • dash of grenadine
  • 1 cup crush ice, plus additional ice cubes
  • 1 gardenia, for garnish
  • dash of orange flower water, for garnish

Directions

Combine the Navy Grog Mix, orange juice, lemon juice, rums, grenadine, and crushed ice in a blender, and pulse for a few seconds, just until uniformly combined. Pour into a glass and add ice cubes to fill. Garnish with the garnedia with a dash of orange flower water sprinkled on top.

Tonga Punch

  • 2 oz silver rum
  • 1/5 oz orange juice
  • .75 lemon juice
  • .5 oz orange curacao
  • .25 o lime juice
  • .25 oz grenadine
  • 1 cup crushed ice
  • 1 sprig mint, for garnish

Directions

Combine the rim, orange juice, lemon juice, orange curacao, lime juice, grandine, and crushed ice in a blender and pulse for a few seconds just until uniformly combined. Pour into a highball glass and garnish with a mint sprig.

Tortuga

  • 1.5 oz orange juice
  • 1.25 oz 151 proof rum
  • 1 oz sweet vermouth
  • 1 oz lemon juice
  • .25 oz lime juice, one squeezed lime half reserved
  • dash of grenadine
  • dash of creme de cacao
  • dash of curacao
  • 1 cup crushed ice
  • 1 sprig mint, for garnish

Directions

Blend the orange juice, rum, vermouth, lemon juice, lime juice, grenadine, creme de cacao, curacao, and crushed ice in a blender until smooth, about 15 seconds, Pour into a glass and garnish with the squeezed lime halt and mint sprig.

Tutu Rum Punch

The ingredient list in this one is longer than most copycat restaurant recipes, but we highly advise you to go for it if you’re in the mood for that signature punch.

  • 2 oz dark rum
  • .75 oz grapefruit juice
  • .75 oz unsweetened pineapple juice
  • .5 oz Falernum
  • .5 oz lemon juice
  • 1 cup crushed ice
  • 1 rock candy stick, for garnish
  • 1 sprig mint, for garnish
  • Combine the rum, grapefruit juice, pineapple juice, Falernum, lemon juice, and crushed ice in a blender and pulse for a few seconds, just until combined. Pour into a glass and garnish with the rock candy and mint sprig.
  • White Witch
  • 1 oz silver rum
  • .5 oz white creme de cacao
  • .5 oz Cointreau
  • .75 oz lime juice, one squeezed lime half reserved
  • sparkling water
  • 1 mint sprig, dusted with superfine sugar, for garnish

Directions

Fill a highball glass with ice cubes. Add the rum, creme de cacao, Cointreau, and lime juice. Top with sparkling water to fill the glass and stir gently. Garnish with the squeezed lime half and sugared mint sprig.

Wahine

  • 2 ounces pineapple juice
  • 2 ounces Puerto Rican rum (Ron Merito, Boca Chica or Brugal

Directions

Mix and serve in a fresh coconut shell with a large piece of ice.

Falkland Island Warmer

  • 1 tablespoon lemon juice
  • 1/4 teaspoon sugar
  • 1 ounce Drambuie
  • Hot water

Directions

Mix lemon juice and sugar in an Old-Fashioned glass; add Drambuie and hot water and stir.

Hot Benefactor

  • 2 lumps sugar
  • 2 ounces Jamaica rum (Red Heart or Myers’s)
  • 2 ounces burgundy
  • Hot water
  • Slice of lemon
  • Nutmeg

Directions

Dissolve the sugar in a little hot water in a saucepan; add rum and burgundy and heat; pour into a heated mug and add boiling water to fill the mug. Serve with a slice of lemon and a dash of nutmeg.

B.V.D.

  • 3/4 ounce Bacardi
  • 3/4 ounce French Vermouth
  • 3/4 ounce Dubonnet

Directions

Stir ingredients in mixing glass with a large piece of ice; strain into chilled cocktail glass.

Chaparra

  • 3/4 ounce Bacardi
  • 3/4 ounce sweet vermouth
  • 1/2 teaspoon sugar
  • 1 lemon peel thoroughly squeezed
  • Cracked ice

Directions

Mix and stir in mixing glass; do not shake. Strain and serve very cold, leaving lemon peel in glass in the shape of a spiral.

Devil’s Leap

  • 1/2 ounce Puerto Rican rum (Ron Merito, Boca Chica, or Brugal)
  • 1/2 ounce Swedish Punsch liqueur
  • 1/2 ounce applejack or clavados

Directions

Shake well with ice; strain into chilled cocktail glass.

Hibiscus

  • Juice of 1/4 lemon
  • 1 teaspoon French vermouth
  • 1 teaspoon grenadine
  • 1 1/2 ounces Puerto Rican rum (Ron Merito, Boca Chica, or Brugal)

Directions

Shake ingredients in a shaker with ice, strain into a chilled cocktail glass. Copycat restaurant recipes don’t come simpler than that, do they?

Scorpion

  • 1 1/2 bottles Puerto Rican Rum (Ron Nerito or Brugal)
  • 2 ounces gin
  • 2 ounces grandy
  • 16 ounces lemon juice
  • 8 ounces orange juice
  • 8 ounces orgeat (almond flavoring)
  • 2 sprigs mint
  • 1/2 bottle white wine

Directions

Mix thoroughly, pour over cracked ice; let stand two hours and add more ice. Garnish with gardenias.

Trader Vic’s Punch

  • 1/2 orange
  • 1/2 lemon
  • 1 1/4 ounces dark Jamaica Rum (Red Heart or Myers’s)
  • 1 1/4 ounces Puerto Rican rum (Ron Merito or Brugal)
  • 1 slice pineapple
  • 1 teaspoon sugar
  • 1/2 teaspoon orgeat syrup (almond flavoring)

Directions

Squeeze orange and lemon; drip in glass; add handful shaved ice, liquor, fruit, and rest of ingredients; hand-shake and serve unstrained in a 14-ounce stubby glass.

Shingle Stain

  • 1/2 lime
  • 1 ounce dark Jamaican rum (Red Heart or Meyers’s)
  • 1/2 ounce St. James Rhum
  • 1/4 ounce Pimento Dram
  • Dash of pomegranate syrup (grenadine)

Directions

Shake with cracked ice and pour over cracked ice in a 12-ounce chimney glass.

Rum Fix: Copy Restaurant Cocktail Recipes

  • 1/2 lemon
  • 1 teaspoon sugar
  • Dash of curacao (De Kuyper or Nuyens)
  • 2 ounces Puerto Rican rum (Ron Merito, Boca Chica, or Brugal)

Directions

Squeeze lemon juice into a small highball glass; add sugar, curacao and rum; fill the glass with shaved ice; stir and decorate with fruits in season. Serve with straws.

Northside Special

  • 1 orange
  • 2 teaspoons bar sugar
  • 1/2 ounce lemon juice
  • 2 ounces Myers’s jamaica rum
  • Charged water

Directions

Squeeze orange into a 12-ounce Collins glass; add sugar, lemon juice, rum, and cracked ice. Fill glass with charged water; stir slightly and serve with straws.

Portrait Tiki Mugs Set For Your Copycat Restaurant Recipes

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  • Includes Big Tap-Ru, Hula-Hiki and Hypnotiki Mugs
  • Made of Ceramic
  • Hand Painted
  • Mugs Measure 6 Inches Tall

Tropical islands aren’t only great vacation spots, but places of mystery and strange spirits. We’ve got three unusual apparitions who’ve come to ensure your tiki party is as cool as can be. Why, is that the rum you’re feeling or Hypnotiki’s mesmerizing gaze? Either way, you’re guaranteed to have a fun time with this cool mug set!

Flamingo

  • 1 1/2 ounces Puerto Rican rum (Ron Merito or Brugal)
  • 1 dash Angostura bitters
  • 1 slice cucumber rind
  • 7-Up

Directions

Use a 12-ounce glass; add rum, bitters, cucumber rind, crushed ice; fill the rest of the glass with 7-Up.

Planter’s Punch

  • 3 ounces Jamaica rum (Red Heart or Meyers’s)
  • 1/2 ounce grenadine
  • 1 lime
  • 1/2 ounce lemon juice
  • 1/4 teaspoon sugar
  • Charged water

Directions

Pour rum, grenadine, lime and lemon juice, in a mixing glass with large pieces of ice. Add sugar. Stir thoroughly and pour into 12-ounce glass filled with cracked ice; fill rest of glass with charged water

Fish House Punch

sangria dink lot
Image Source: Tom Pumford
  • 1 pound brown sugar
  • 1 quart lemon juice
  • 2 quarts Jamaica rum
  • 1 quart cognac
  • 2 ounces peach brandy
  • 2 quarts water

Directions

Slack sugar in a punch bowl; when completely dissolved add lemon juice and let it stand. Combine the rest of the ingredients and let it stand in a separate container. Two hours before serving time, combine lemon juice mixture and liquor in a punch bowl with a large cake of ice and let chill to acquire proper dilution. In winter, when ice melts slowly, more water may be used, but in warm weather the melting ice will dilute the mixture sufficiently.

Zombie

  • 1 ounce Jamaica rum (Red Heart or Myers’s)
  • 2 ounces Puerto Rican rum (Ron Merito or Brugal)
  • 1/2 ounce Demerara 151 proof (Lemon Heart)
  • 1 ounce orange curacao (De Kuyper or Nuyens)
  • 1 ounce lemon juice
  • 1 ounce orange juice
  • 1/2 ounce grenadine
  • 1 dash Pernot or Herbsaint

Directions

Put ingredients in a large mixing glass with a large piece of ice; stir well and pour over cracked ice in a 14-ounce chimney glass. This drink may also be made in large quantities for use in punch bowls. Oh-ho, what a party that’ll be! Personally, I think it’s too damn strong but people seem to like it that way.

Mahukona

  • 2 dashes Angostura bitter
  • 1/2 ounce Triple Sec (De Kuyper or Nuyens)
  • 1 ounce Puerto Rican Rum (Ron Merito or Brugal)
  • 2 tablespoons crushed pineapple
  • 1/2 ounce lemon juice
  • 1 scant teaspoon sugar

Directions

Fill 10-ounce glass with shaved ice; add two dashes of bitters. Shake the rest of ingredients and pour over shaved ice. Insert bar spoon without stirring so bitters are not completely mixed in the drink. Decorate with maraschino cherries.

Mojito

Image Source: Tata Zaremba
  • 1/2 lime
  • 1 teaspoon sugar
  • Mint leaves
  • 2 ounces Puerto Rican Rum (Ron Merito, Boca Chica, or Brugal)
  • Charged Water

Directions

Squeeze lime and drop shell in 10-ounce glass; add sugar to juice, add mint leaves, and fill glass with shaved ice. Pour rum over ice and swizzle. Add dash of charged water. some people replace the charged water with club soda, but we’ve tried those copycat restaurant recipes only to find that the sodium was too high and makes it noticeably salty.

Dr. Funk

  • 2 1/2 ounces dark Jamaica or Martinique rum (Red Heart or Myers’s, or Rhum Negrita)
  • 1/4 ounce Pernod or Herbsaint
  • 1/2 ounce lemon juice
  • 1/4 ounce pomegranate syrup (or grenadine)
  • 1 lime
  • 1/2 teaspoon sugar
  • Charged water

Directions

Add liquid ingredients to crushed ice in the shaker. Cut limes in half and squeeze into a shaker, dropping in the shells; add sugar. Shake well; pour the whole mess into a 12-ounce chimney glass; fill the rest of the glass with charged water and decorate with fruit.

We’ve now come to the end of our list of copycat cocktail recipes from a theme restaurant. We hope you add our restaurant recipes to your list of copycat cocktails the next time you want to throw a party.

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