Most often cooked with
Rum
Onion
Angostura bitters
Garlic
Pineapple
Sugar
Sugar syrupRecipes with lime
Brown Stew Fish
Fried whole fish simmered briefly in a dark sweet-savoury gravy built on browning, onion and thyme, and served with the sauce spooned over.
Caipirinha
Whole lime muddled with sugar and cachaça in the glass it is drunk from, with the peel oils very much part of the drink.
Caribbean Rum Punch
A jug punch on the old sour-sweet-strong-weak ratio, spiced with nutmeg and Angostura and made to sit on a table rather than a bar.
Ceviche Clasico
Firm white fish, lime, chilli and onion, and a fifteen-minute window where it is exactly right. Buy the fish the day you make it.
Cochinita Pibil
Pork buried in achiote and sour orange, slow-roasted in banana leaf until it falls apart. A Yucatecan dish that asks for one shopping trip and then leaves you alone.
Conch Fritters
Chopped conch in a loose batter with sweet pepper and scotch bonnet, dropped into hot oil and eaten standing up with a squeeze of lime.
Daiquiri
Three ingredients and nowhere to hide: white rum, lime and sugar, shaken hard and drunk cold and straight up.
Dark and Stormy
Ginger beer and lime with dark rum floated on top, so the first sip is rum and the last is ginger.
Frozen Melon Colada
White rum, melon liqueur, pineapple and coconut blended into a thick pale-green frozen cocktail with a clean lime finish.
Frozen Strawberry Daiquiri
White rum, lime and frozen strawberries blended to a thick slush that holds a straw upright.
Grilled Pineapple with Rum Syrup
Pineapple wedges charred over high heat and spooned with a dark rum, lime and brown sugar syrup reduced until it just coats.
Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over smoke until the skin is lacquered almost black.
Mai Tai
Aged rum, lime, orange curaçao and almond orgeat, shaken over crushed ice — a rum drink with no fruit juice in it beyond the lime.
Margarita
Tequila, lime and orange liqueur shaken hard and served in a glass salted on one side only, so you can choose.
Michelada
Cold lager with lime, hot sauce and a salted rim — savoury, sour and far more refreshing in heat than it sounds.
Mojito
Mint pressed rather than pounded, with white rum, lime and soda over crushed ice, so it tastes of the leaf and not of the stalk.
Paloma
Tequila lengthened with grapefruit soda and lime over ice — the drink Mexico actually orders, rather than the one it exports.
Piña Colada
Rum, pineapple and coconut cream blended with ice until thick enough to hold a straw upright.
Planter's Punch
One of sour, two of sweet, three of strong, four of weak — the old rhyme, built on dark Jamaican rum and drunk long over ice.
Rum Swizzle
Two rums, two juices and bitters churned with crushed ice until the glass frosts and the drink turns cloudy and cold.
Salsa Verde
Tomatillos and green chilli blitzed with coriander and lime — sharp, loose, and made in the time it takes to boil a kettle.
Singapore Sling
Gin, cherry brandy and pineapple built long over ice — the hotel-bar drink that survived a century of people getting it wrong.
Tacos al Pastor
Chilli-and-pineapple marinated pork, grilled hard and served in small tortillas with onion, coriander and more pineapple.
Zombie
Three rums, two juices, falernum and absinthe over crushed ice — the strongest drink on any tiki menu, and built to taste as though it is not.