‘Easy Tiki’ Cocktail Recipe: Pagan Idol Quarantine Order

Building on the classic flavor combination created by Don the Beachcomber, San Francisco’s Pagan Idol adds cinnamon and grapefruit to passion fruit, lime, Angostura bitters and Jamaican rum to create this cocktail. tiki.

“I wanted to create a drink that could showcase the cinnamon notes in Angostura bitters,” says William Prestwood, the former bartender of Pagan Idol, in “Easy Tiki: A Modern Revival With 60 Recipes” by Chloe Frechette. When choosing aged Jamaican rums for this cocktail, Prestwood and his team use equal parts Appleton Estate Signature and Rum-Bar Gold, a combination they’ve dubbed “Jam Tropics.”

Pagan Idol Quarantine Order

Makes 1 cocktail


3 ounces aged Jamaican rum (preferably equal parts Appleton Estate Signature and Rum-Bar Gold)

1 ounce lime juice

1 ounce grapefruit juice

1⁄2 ounce cinnamon syrup (see recipe below)

1⁄2 ounce passion fruit syrup (see recipe)

5 dashes of Angostura bitters

Sprig of mint, cherry and slice of lime for garnish


Combine all ingredients, except garnish, in a shaker. Add ice and shake vigorously until ice breaks into small pieces, about 30 seconds. Pour the contents of the shaker into a small glass and garnish with a sprig of mint and a cherry stuck in a slice of lime.

Cinnamon syrup

Makes 1½ cups


1⁄2 ounce Saigon cinnamon bark, broken into pieces

1 cup of sugar

1 cup of water


In a small saucepan, briefly toast the cinnamon over medium heat until fragrant, 3 to 5 minutes.

Add the sugar and water and bring to just under a boil, stirring until the sugar has dissolved.

Remove from heat and let cool. Strain into an airtight container and store at room temperature for up to 24 hours or in the refrigerator for up to 2 weeks.

From “Easy Tiki: A Modern Revival with 60 Recipes” (Ten Speed ​​Press, $19)

Michael M. Tomlin