Tiki culture and its exotica soundtrack have serious parallels: Just like real exotica demands virtuosic musicianship, real tiki cocktails require fastidiously trained mixologists. From creating premium, homemade ingredients like freshly creamed coconuts, just squeezed citrus, artisanal liqueurs and syrups, to the arts of measuring, balancing, and serving these cocktails, tiki mixology is both an art and discipline that is taking the world by storm.

World renowned mixologists, like Jeff “Beachbum” Berry, John Gertsen, Brother Cleve, Misty Kalkofen, Kern Mattei, and others have graciously created cocktail recipes in honor of The WAITIKI 7′s commitment to excellence in the realms of exotica music and tiki cocktails.

“We’re taking this wholly authentic approach to the music,” bassist & bandleader Randy Wong explains. “To stay in line with that, we take our cocktails very seriously, in the same vein as us performing acoustically.” Wong and The WAITIKI 7 have created several custom cocktails for the album, and recipes are included in the liner notes. “There’s a big tiki revival going on, in places like Boston and New York,” notes Wong, “and exotica music is a big part of that.”

CHEE-HOO FIZZ

Randy Wong

1 1/2 oz cognac

1/2 oz falernum

1/2 oz orgeat

1/2 oz fresh lime juice

1 egg white

4 dashes Peychaud’s bitters

soda

Dry shake all ingredients except soda. Add a hand-hewn cube (if available) and shake again. In a collins glass (or Mara Amu-style mug) stack 4 ice cubes and fill 1/4 full with soda. Double strain into the glass and top with soda if space remains. Garnish with a lime pull.

View more original cocktail recipes from within The WAITIKI 7′s volcano…