Make Your Favorite Trader Sams Drinks at Home

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We are all missing the parks right about now. Some of us are wishing we could bring a little Disney Magic home with us! We have decided to make a “Disney Food at Home” series of Disney Parks recipes for you to try for yourself at home! 

Adults are going through tough times and sometimes an adult beverage or two are needed. (Tell the kids to go to bed early so mom and dad can have some drinks)

In this series, we are going to give you several drink recipes to make your favorite drinks from Trader Sams Enchanted Tiki Bar at the Disneyland Hotel. Sam is an expert at concocting head-shrinking potions and his travels far and wide allowed him to amass intoxicating ambrosial ingredients for his bubbly brews. We are going to bring his bizarre concoctions home to you in the recipes below!

Gorilla Grog

Ingredients:

  • 1 oz Passion Fruit juice
  • 1 oz Orange juice (no pulp)
  • 1 oz Guava juice (Or 3 oz. of POG juice )
  • 1 oz Pineapple juice
  • 2 oz lemon juice
  • .25 oz. Orgeat
  • .25 oz. Falernum

Steps:

  1. In a shaker, combine all ingredients and shake well.
  2. Pour over ice into a glass.
  3. Serve.

Krakatoa Punch

Ingredients:

  • 1oz dark rum
  • 1oz spiced rum
  • 3oz Gorilla Grog
  • 0.5oz almond syrup
  • 0.25oz grenadine

Steps:

  1. In a shaker, combine all ingredients and shake well.
  2. Pour over ice into a glass.
  3. Serve.

Tiki Tiki Tiki Tiki Tiki Rum

Ingredients:

  • 0.5 oz orange juice
  • 2 oz pineapple juice
  • 1 oz Coco Real cream of coconut
  • 1.5 oz Pyrat XO Rum

Steps:

  1. In a shaker, combine all ingredients and shake well.
  2. Pour over ice into a glass.
  3. Serve.

Mele Kaliki Mocha

*This is only around during the holidays, but who are we to judge if you celebrate now?

Ingredients:

  • 2 ounces Kahlua
  • 1 ounce Coco Real
  • 1 ounce Trader Tiki Orgeat
  • 4 ounces fresh coffee
  • Whipped cream, rosemary sprig, for garnish

Steps:

  1. In a Boston Shaker, add all ingredients except the garnish.
  2. Fill half the shaker with ice.
  3. Shake really well for 10 seconds.
  4. Into a bamboo glass, fill the ice and strain the liquid into the glass.
  5. Garnish with whipped cream
  6. Garnish with a fresh rosemary sprig.

Navy Grog

Ingredients:

  • 1 ounce white rum
  • 1 ounce demerara rum
  • 1 ounce dark rum
  • 3/4 ounce lime juice
  • 3/4 ounce white grapefruit juice
  • 1 ounce honey mix
  • Club soda

Steps:

  1. Pour the rums, juices, and syrups into a cocktail shaker filled with ice. 
  2. Shake well. 
  3. Strain into a collins glass filled with ice. 
  4. Top with soda. 
  5. Garnish with an orange slice and cherry skewer.

Schweitzer Falls

Ingredients:

  • 4 ounces Sam’s ‘Gorilla Grog’ *See recipe above
  • 4 ounces Sprite
  • Maraschino cherry, for garnish
  • Pineapple wedge, for garnish
  • Mint sprig, for garnish

Steps:

  1. Build in a Collins glass over ice, roll into mixing tin, and back into glass.
  2. Garnish with maraschino cherry, pineapple, and mint.

Shipwreck On The Rocks

Ingredients:

  • 4 lemon wedges
  • 4 mint leaves
  • 2 oz Maker’s Mark Bourbon
  • 1/2 oz Agave Syrup

Steps:

  1. Muddle lemon wedges, mint leaves and bourbon in bottom of Boston shaker
  2. Add ice and shake until cold
  3. Strain into a rum barrel mug filled with crushed ice
  4. Garnish with mint sprig

Shrunken Zombie Head

Zombie Batch *makes enough for 3 drinks

  • 6 oz orange juice (no pulp)
  • 6 oz sour mix 
  • 4 oz orgeat syrup

Ingredients:

  • 3 oz zombie batch
  • 0.75 oz Bacardi 8 rum
  • 0.75 oz Appleton Rum
  • 0.5 oz Gosling 151 rum

Steps:

  1. In a shaker, combine all ingredients and shake well.
  2. Pour over ice into a glass.
  3. Serve.

Uh Oa!

Ingredients:

  • 0.5 oz lime juice
  • 1 oz cinnamon syrup (4 pumps)
  • 2 oz grapefruit juice
  • 4 oz gorilla grog
  • 2 oz Bacardi Rum
  • 2 oz Myers’s Original Dark Rum

Steps:

  1. Mix all ingredients and combine with ice in a tiki bowl/glass
  2. Garnish with some maraschino cherries.  
  3. If you’ve got the Uh Oa! bowl, put some cinnamon in the designated spots around the edges of the bowl.  
  4. Rest half of a lime on top of the ice (you need to make sure there’s enough ice so it doesn’t sink).  
  5. Add a stack of 5 sugar cubes on top.  
  6. Soak the sugar cubes in 151. 
  7. Light the ice cubes on fire with a match or lighter

HippopotoMai-Tai

Ingredients:

  • 1 oz lime juice
  • 0.5 oz agave nectar (2 pumps)
  • 0.5 oz orgeat syrup (2 pumps)
  • 0.5 oz Orange Curacao
  • 1 oz Coruba Dark Rum
  • 1 oz Bacardi Rum

Steps:

  1. In a shaker, combine all ingredients and shake well.
  2. Pour over ice into a glass.
  3. Serve.

Tangaroa Cooler

Ingredients:

  • 2 oz Gin
  • 1 oz Fresh Grapefruit Juice
  • .5 oz Fresh Lemon Juice
  • .5 oz B.G. Reynolds’ Orgeat
  • .5 oz B.G. Reynolds’ Falernum
  • .25 oz Monin Agave Nectar, or Simple Syrup (they tend to use Agave a lot there, your choice)
  • 2 Dashes Angostura Bitters

Steps:

  1. Build in a mixing glass or shaker, adding ice last.
  2. Shake until chilled and roll into a hurricane glass.
  3. Garnish with fresh mint and/or a lemon wheel or wedge (optional).

Pago Pago Cocktail

Ingredients:

  • 3 oz Myers’s Original Dark Rum
  • 1 tsp White Creme de Cacao
  • 1 tsp Yellow Chartreuse
  • 1 oz lime juice
  • 1 oz pineapple juice

Steps:

  1. In a shaker, combine all ingredients and shake well.
  2. Pour over ice into a glass.
  3. Serve.

Mosquito Mojito

Ingredients:

  • 6 fresh mint leaves
  • 1 oz lime juice
  • 0.5 oz falernum syrup (2 pumps)
  • 0.5 oz agave nectar (2 pumps)
  • 2 oz Bacardi Dragon Berry Rum
  • top with soda water

Steps:

  1. In a shaker, combine all ingredients (except soda water) and shake well.
  2. Pour over ice into a glass.
  3. Top with some of the soda water.

Piranha Pool

Ingredients:

  • 8oz of Pina Coloda mix
  • 3oz of coconut rum
  • 1oz of blue caraco
  • 2oz strawberry pureé

Steps:

  • mix all but the strawberry pureé in a shaker
  • In a hurricane glass, pour strawberry pureé in the bottom
  • Pour the blended mixture on top of strawberry pureé

Zambezi Sour

Ingredients:

  • 1 oz white grapefruit juice
  • 0.5 oz fresh lime juice
  • 0.5 oz falernum syrup (2 pumps)
  • 0.25 oz Turbinado simple syrup (1 pump)
  • 2 oz bourbon

Steps:

  1. In a shaker, combine all ingredients and shake well.
  2. Pour over ice into a glass.
  3. Serve.

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