Tidal Wave Cocktail: A Unique Gin Tiki Drink Recipe

The Tidal Wave cocktail is a unique and stunning gin tiki drink that's perfect for your next tiki night at home. This ocean-colored libation blends tropical flavors with a beautiful blue wave effect, creating a visually impressive and delicious drink. We've teamed up with The Sauceress to bring you this exclusive recipe.

What is a Tidal Wave Gin Tiki Drink?

The Tidal Wave is a sophisticated tiki cocktail that stands out from the rest. While many tiki drinks rely heavily on rum, this recipe uses a blend of Magellan Gin and cachaça to create a complex and balanced base. The addition of Kēkē Key Lime Pie Liqueur, coconut milk, and El Guapo™ Cuban Bitters provides a layered flavor profile that is both creamy and refreshing. The Blue Curaçao gives it a distinctive ocean-like appearance.

How to Make the Tidal Wave Cocktail

This recipe is simple to follow and delivers a high-quality, memorable cocktail every time.

Tidal Wave Cocktail Ingredients

x @the.sauceress

• 1 oz Cachaça (she used Abelha Cachaça)
• 1 oz Magellan Gin
• 1 oz Kēkē Key Lime Pie Liqueur
• .25 oz Blue Curaçao (she used Giffard)
• 1 oz Unsweetened Coconut Milk
• 3 Dashes El Guapo™ Cuban Bitters
• 1 Bar spoon Jasmine Syrup (recipe below)
• 1 Bar spoon Satsuma & Grapefruit Oleo Saccharum (recipe below)
• Small Squeeze of lime
• Fresh lime wheel & dehydrated pineapple wedge, for garnish

Step-by-Step Instructions

1. Pour the Blue Curaçao into the bottom of a chilled glass.
2. In a cocktail shaker, add all other ingredients, including the cachaça, gin, liqueurs, coconut milk, bitters, syrups, and lime juice.
3. Stir to ensure the syrups blend in, then fill the shaker with crushed or nugget ice.
4. Shake until well chilled.
5. Pour all contents, including the ice, into your prepared glass. For a nice blue wave up the side, hold your glass slightly sideways as you pour.
6. Garnish with a fresh lime wheel and a dehydrated pineapple wedge before serving.

Jasmine Syrup

• 1 cup White Sugar
• 1 cup Water
• .5 cup Fresh Jasmine Flowers

1. Bring water to a boil and lower heat to medium.
2. Pour in sugar and stir to dissolve.
3. Add Jasmine flowers, stir gently, and allow to simmer for 10 minutes.
4. Remove from heat to cool, and strain through a fine mesh sieve into a mason jar. Syrup will keep refrigerated for up to two weeks.

Satsuma & Grapefruit Oleo Saccharum

• 1 cup White Sugar
• 2 Lemons
• 1 Large Grapefruit
• 2/3 Satsumas, depending on size

1. Remove the zest from all fruit in wide strips using a vegetable peeler. Leave as much white pith behind as possible.
2. Toss zest with sugar in a medium bowl, muddling gently to combine.
3. Cover and allow to rest for a few hours to a day. The flavor intensifies the longer it sits.
4. Strain through a fine mesh sieve into a mason jar, firmly pressing on the zest strips to extract as much oil as possible. The oil will keep refrigerated for up to a week.

Looking for more cocktail inspiration? Explore our complete collection of recipes and discover your next favorite drink. Have a question? Contact us for assistance, or visit El Guapo’s homepage to explore everything we offer.

Frequently Asked Questions

Can I substitute the cachaça or gin?

Yes, while the blend of gin and cachaça gives this cocktail its unique character, you can use a light rum in place of the cachaça or another botanical gin.

What is Oleo Saccharum?

Oleo Saccharum is an old-school cocktail ingredient made by macerating citrus peels with sugar. The sugar draws out the flavorful oils from the peels, creating a rich and aromatic syrup.

Why use crushed ice?

Crushed or nugget ice is a key element in tiki drinks. It not only chills the drink quickly but also provides dilution and texture, making the cocktail more refreshing.