A Tiki rum cocktail on a wooden tabletop
Photography, Gabby Peyton

Rum Breeze Cocktail

Gabby Peyton created this recipe as a tribute to the long-running popularity of tiki cocktails in Canada.

The tiki cocktail craze began in the 1930s but really took off in the 1950s and 1960s, resulting in Polynesian-themed restaurants and bars with bamboo decor and coloured lanterns popping up across North America. The Mai Tai, Pina Colada and Bahama Mama entered the cocktail canon, which can still be found on many bar menus today. In recent years, tiki cocktail bars have had a revival, with the Shameful Tiki Room in Toronto and Le Mal Nécessaire in Montreal opening. This cocktail is an iteration of Trader Vic’s Punch meets Rum Runner, meant for a hot day. –Gabby Peyton

A Tiki rum cocktail on a wooden tabletop

Rum Breeze Cocktail

A tiki rum cocktail made with fresh fruit juice and a demerara sugar simple syrup, from Gabby Peyton's 2023 book Where We Ate.
Course cocktail, drink
Cuisine Canadian, polynesian, tiki
Servings 1


Demerara Simple Syrup (Makes 1½ cups)

  • 1 cup demerara sugar
  • 1 cup water

Rum Breeze

  • oz blackstrap rum
  • oz light rum
  • 3 tbsp pineapple juice
  • 2 tbsp freshly-squeezed lime juice
  • 1 tbsp freshly-squeezed orange juice
  • 1 tbsp demerara syrup
  • 1 tsp orgeat syrup or grenadine
  • brandied cherry or pineapple wedge for garnish


Demerara Simple Syrup

  • Put the demerara sugar and water in a small saucepan set over medium heat. Bring the mixture to a simmer, stirring often, until the sugar is dissolved, 2 to 3 minutes, and the mixture has thickened ever so slightly.
  • Remove the syrup from the heat and let cool completely.
  • Store the remaining syrup in a sealed glass jar in the fridge for up to 1 month.

Rum Breeze

  • Add all the ingredients to a shaker with ice and shake until well chilled. The shaker should be cold to the touch.
  • Strain into a stubby glass filled with crushed ice.
  • Garnish with a skewered brandied cherry or a pineapple wedge.

A black-and-white book cover in a light tan frame

Excerpted from Where We Ate: A Field Guide to Canada’s Restaurants, Past and Present by Gabby Peyton. Copyright © 2023 Gabby Peyton. Photography credit: Gabby Peyton. Published in Canada by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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