THE 69 TIKI

ISLAND OF GOLD.

Concept:
Golden sands, sun-warmed fruit, and slow indulgence.
Mango, coconut, and pineapple entwine with caramel rum in a smooth tropical escape — paradise in liquid form.

Ingredients:

  • 50 ml 69 Rum

  • 25 ml fresh mango purée

  • 20 ml coconut cream

  • 20 ml fresh pineapple juice

  • 15 ml fresh lime juice

  • 10 ml honey syrup (1:1)

  • 1 dash aromatic bitters

  • Garnish: banana leaf + toasted coconut

Build:

  1. Shake all ingredients hard with ice.

  2. Strain into a curved glass over crushed ice.

  3. Drizzle 1 tsp 69 Rum over the top for aroma.

  4. Garnish with banana leaf and coconut dust.

Flavour Profile:
Silky mango and pineapple sweetness balanced by coconut cream and gentle rum heat.

Tropical 69 Rum Tiki cocktail with mango, coconut and pineapple, served over crushed ice with banana leaf garnish.

Serve Ritual:

SERVE FROSTED; LET CONDENSATION AND TROPICAL AROMA RISE AS THE GLASS MEETS THE TABLE.