Another tiki creation courtesy of the great man himself, Trader Vic, the Siboney is a straight-up, Martini-styled tweak of a Daiquiri that closely resembles a Hurricane. Mixing Dark rum with lemon juice, pineapple juice and passion fruit syrup, the biggest difference between this and the Hurricane is that the Siboney is served straight-up rather than over ice.
Dark Rum, Lemon Juice, Pineapple Juice, Passion Fruit Syrup – Nick N Nora*
*premium glassware pictured, event glassware may differ.
The Siboney is an underrated tiki legend, created by Trader Vic as a short, sophisticated alternative to the long, elaborate Hurricane, this stylish cocktail is a great choice for a summery, tropical themed bar hire.
Tiki drinks are a wide and varied family of cocktails that are all about summer vibes and exotic flavours, a tiki menu is a great choice to inject some fun into a bar hire or to cool off a hot summer event. Tiki drinks generally tend to be large, long drinks with loads of ingredients, that can take quite a while to prepare, so if you’re planning on serving a tiki themed menu, it’s worth featuring something like the Siboney as a shorter alternative and a speedy drink to help even out service.
If you’re looking for some great tiki drinks to feature alongside the Siboney you might want to consider serving a Mai Tai; another Trader Vic creation consisting of dark and overproof rum, lime juice, orange liqueur and orgeat, am almond based syrup. Another rum classic and the forefather of most tiki drinks, is the Daiquiri; this simple sour consists of white rum, lime juice and sugar, balanced to perfection to create a tasty, tangy cocktail.
If you’re considering serving the Siboney as part of your menu and you want to know more about what drinks could sit well alongside it, be sure to speak to your event organiser about your options, or check out some other rum-based, summery and tiki-style drinks from our list.
This cocktail, like so many of the tiki greats was created for Trader Vic’s. Tiki expert and cocktail historian Jeff ‘Beachbum’ Berry found this cocktail in Trader Vic’s Rum Cookery and Drinkery from 1974, but went on to trace its history back to first appearing on the Trader’s menus sometime in the 1950’s.
Myths & Legends
As Jeff ‘Beachbum’ Berry points out in his book, Potions of the Caribbean, in a savvy and rather frugal move by Trader Vic, perhaps to keep inventory down, this recipe doubled, with the addition of some angostura bitters and served long, over crushed ice, produces Trader Vic’s house grog.
As well as appearing in Trader Vic’s 1974 Rum Cookery and Drinkery, and Jeff ‘Beachbum’ Berry’s Potions of the Caribbean, the Siboney is one of the 52 drinks that cocktail blogger and tiki enthusiast Eric Hauser featured in his year long journey to learn and master 52 tiki cocktails, a journey he logged on his blog, Garnishes The Size Of Your Head. Hauser had this to say about the Trader Vic’s classic:
“As I said, the verdict for this cocktail for me was fabulous – a new favorite! The most present flavor is pineapple when you first sip, followed by the rum and passion fruit. The lemon juice takes the edge off of the sweetless of the passion fruit syrup, and balances it all very nicely.”
Eric Hauser, garnishesthesizeofyourhead.blogspot.com
Ingredients & Equipment
Unlike the Daiquiri, which favours white rum, and the Hurricane, which uses a blend of at least 3 different rums, the Siboney keeps it simple using only rich, molasses-forward dark rum, we recommend Gosling’s Black Seal, a Bermudan dark rum with a distinctive woody flavour and sweet finish.
- 50ml Dark Rum
- 25ml Pineapple Juice
- 25ml Lemon Juice
- 12.5ml Passionfruit Syrup
- ½ a Passionfruit for Garnish
- Hawthorne Strainer
- Fine Strainer
- Mexican Elbow
- Martini Glass or Coupette
- Cubed Ice
- Chill your glass in the freezer or fill it with ice
- Take your Boston glass or small tin
- Using your jigger to measure, add the rum, pineapple juice and passionfruit syrup to the shaker
- Using your Mexican elbow and a jigger to measure, squeeze 25ml of lime juice and add it to the shaker
- Fill your shaker with cubed ice and seal using your Boston tin or lid
- Shake vigorously for 10-15 seconds or until your tin is very cold
- Remove your glass from the freezer or empty it of ice if necessary
- Using your Hawthorne strainer and your fine strainer, double strain your cocktail into your chilled Martini glass or coupette
- Garnish by floating half a passionfruit in the drink
- Serve and enjoy!
For larger groups of six or more students, we offer the option to take things private. Our classes are fully portable, and we are able to set ourselves up efficiently and professionally in a wide variety of locations and settings across the capital, the UK, and beyond. You name the location, and we’ll endeavour to make it happen.
Give one of our dedicated event organisers a call on 020 8003 7982. They’ll happily talk you through your options, and answer any questions you may have about both our mobile and in-house cocktail making classes.