Celebrate Easter tiki style with the Easter Island Cocktail! Easter Island, also called Rapa Nui, is a remote Polynesian island off the coast of Chile. It was annexed by Chile in 1888 but was originally settled around 1200 AD by Polynesians who built a complex society with hierarchies and carving traditions. Known for its 900+ massive statues (Moai) the society flourished before enduring massive deforestation that caused a environmental collapse disrupting their civilization. The first known European to visit the island was Dutch explorer Jacob Roggeveen in 1722 and found a population of between 2,000-3,000. Slave raids by Peru in 1862 as well as smallpox epidemics further reduced the population to just 111 people by 1877. Today, most tourists that visit the island come to see the giant mysterious Moai statues, with some as tall as 30 feet high scattered across the landscape. Most had fallen down over time but were raised and the ones with a flat bottom were set on a platform looking into the island with their backs to the sea, while others had the ability to “walk” and be moved around the island due to their angled bottoms. The Easter Island Cocktail was a part of the 1950’s-60’s American tiki culture inspired by Thor Heyerdahl’s 1950’s expeditions to Easter Island. Tiki pioneer, Donn Beach created such cocktails like the Aku Aku which was named after Easter Island spirits. This modern Easter Island version features the delicious tropical flavors of mango, pineapple, coconut, banana and lime while the almond flavors of the amaretto and orgeat add an amazing flavor you’ve just got to try. Cheers!
Equipment
- Blender
- Jigger
- Measuring Cup
- Knife
- Cutting Board
- Hand Juicer
- Margarita or Hurricane Glass
- Umbrella Straw
- Cocktail Pick
Ingredients – Serves 1
- 1/2 cup Frozen Mango
- 1/2 cup Frozen Pineapple
- 1 oz Rum
- .5 oz Banana Liqueur
- .5 oz Amaretto
- 1 oz Orange Juice
- 1 oz Grapefruit Juice
- 1 oz Orgeat
- 1 oz Cream of Coconut
- .25 oz Lime Juice
- 3-4 dashes Xtabay Bitters (BG Reynolds)
- Fresh mango for garnish
- Fresh Pineapple for garnish
- Maraschino Cherry for garnish
Method
- Make the garnish. Pull a couple of fronds from the top of the pineapple. Wash and dry. Set aside. Cut a square bite size piece of fresh mango and pineapple. Skewer the mango, cherry and pineapple onto a cocktail pick.
- Make the Cocktail. Add the frozen mango & pineapple, rum, banana liqueur, amaretto, orange juice, grapefruit juice, orgeat, cream of coconut, lime juice and bitters to a blender. Blend until smooth. Pour into a margarita or hurricane glass.
- Garnish. Add the garnish skewer, umbrella straw and pineapple fronds, Cheers!
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