Nui Nui Cocktail

It’s impossible to talk about Tiki culture without talking about rum cocktails. Almost every other drink that came out of the Tiki culture movement used rum. Nui Nui, a sweet, tart, and deeply aromatic cocktail, is no different. Made from a mix of tropical citrus, rich rum, and baking spices, this cocktail is a classic Tiki drink, down to the long ingredient list, tropical flavour, and delicate balance of spirits. 

Nui Nui Cocktail: From History To Technique

Like most Tiki cocktails, this too was created in the 1930s by Don the Beachcomber. While Don was secretive about his recipe, variations over the years have unlocked the ingredient list and method required to make this tropical cocktail. The drink starts with a mix of rums, mixed with Jamaican liqueur. The liqueur delivers flavours of clove, cinnamon, nutmeg, and pepper. However, it requires extreme precision because it has a dominant profile. 

The critical difference in the cocktail comes from flavoured syrups. Instead of simple sugar syrups, the cocktail uses multiple syrups, each infused with a different spice like cinnamon syrup, vanilla syrup, etc. The final trick comes from aromatic bitters - just a dash, placed under garnishes, to balance the flavour notes. The drink commonly uses two garnishes, a cinnamon stick and an orange peel.

Making the Nui Nui Cocktail Syrups

How to make vanilla syrup: Combine 100 g sugar and 100 ml water in a saucepan and warm gently until the sugar dissolves. Add one split vanilla bean and let the syrup infuse over low heat for a few minutes before removing from the heat. Cool completely, then strain and refrigerate in a clean, airtight bottle. make cinnamon syrup: Combine 100 g sugar and 100 ml water with 2–3 cinnamon sticks in a saucepan. Warm gently until the sugar dissolves, then remove from the heat and let the cinnamon steep for 20–30 minutes, depending on how intense you want the flavour. Strain, cool and refrigerate in a clean, airtight bottle.

How To Make Nui Nui Cocktail - Key Tips

- Start low with the Jamaican liqueur. Only using half a teaspoon instead of a full teaspoon prevents the spice from overpowering the drink.

- The drink can easily become overly sweet, so scale back the cinnamon syrup depending on your preference. Ideally, make your own vanilla and cinnamon syrups for the cleanest flavour.

- Avoid high-ABV rums that drown out the delicate balance of the seven-ingredient blend.

- Flash blend the ingredients with crushed ice for 5 to 6 seconds rather than a long shake to aerate and dilute properly without over-crushing the ice.

- For pairing this cocktail, balance the sweet notes with savoury or spiced foods like jerk chicken, coconut shrimp, or spiced fruit tarts.