Modern Tiki Party Cocktail Recipes

It’s Tiki time! Tiki drinks have a pretty bad reputation, probably because there’s no other category of modern drinks that has been more abused and more misunderstood. Chances are, if you’ve encountered a Tiki drinks, it’s been a brightly colored, syrupy mess. But it doesn’t have to be this way! Tiki drinks can be silly and fruity and kitschy and escapist, but still good. All that takes are a few things: fresh ingredients, balanced complex spices, and fun. â€“ Andrew

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Tiki had its start in the 1930s. A couple of entrepreneurs – Ernest “Don the Beachcomber” Gantt and Victor “Trader Vic” Bergeron – started restaurants meant to evoke the exotic South Pacific. They combined a fantasy version of Pacific Islands culture with cocktails, mostly Caribbean-inspired, that became the foundation of Tiki culture. They offered escapism to a country emerging from decades of sacrifice, after the Great Depression and the Second World War. These are drinks with ridiculous names: the Zombie and the Scorpion and the Navy Grog. They are often, but not exclusively, full of rum. They should be sweet and fruity without being cloying. They should have layers of complex spicy flavors. They should be full of freshness – fresh fruits and fresh juices and homemade syrups, not artificially colored, factory made ingredients. They’re supposed to be fun and completely self-aware.

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Oh My Tai

2 oz Bacardi 8 Year Aged Rum
1 oz Lime Juice
1/2 oz St-Germain
1/2 oz Orgeat Syrup
1/2 oz Falernum
2 Dashes Angostura Bitters

Combine everything with lots of ice and shake well. Strain into a tumbler filled with fresh ice.

Mai Tai Cocktail Recipe Card Illustration by Dinara Mirtalipova for Oh So Beautiful Paper

All illustrations by Dinara Mirtalipova for Oh So Beautiful Paper

The Mai Tai is the queen of Tiki drinks, a intensely flavorful rum sour with tons of spicy flavor. Both Don the Beachcomber and Trader Vic claimed to have invented the Mai Tai and there are about a million different versions of the recipe out there – and you know what? It doesn’t really matter. As long as you throw together some rum, some lime, and some orgeat – that ancient Middle Eastern almond almond syrup that should have no business in a Polynesian-themed drink but is amazing there anyway – you can mess around with other ingredients and still end up with an awesome drink. We added St-Germain to ours for some fruity, floral notes and falernum, a syrup made from rum, lime, and spices like cloves, vanilla, allspice, maybe ginger and almonds. It’s sweet and tart and full of flavor and delicious.

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The Hurricane

2 oz Bacardi Select Black Rum
3/4 oz Cognac
3/4 oz St-Germain
1/2 oz Orange Juice
1/2 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Grenadine
Angostura Bitters

Combine the spirits and juices with ice and shake well. Strain into a tall glass filled with crushed ice. Mound more ice on top, then add the grenadine and 5-6 dashes of bitters.

The Hurricane Cocktail Recipe Card Illustration by Dinara Mirtalipova for Oh So Beautiful Paper

This is our spin on the classic Hurricane, a Tiki drink invented in New Orleans in the 1940s that takes its name from the hurricane lamp-shaped glass they were first served in. We use a big bold dark rum as a foundation for all those other flavors but mellow it out a bit with the Cognac. St-Germain’s fruitiness, reminiscent of lychee fruit, takes the place of the original’s passion fruit syrup. I love saving the grenadine and bitters for last, because drizzling them on top will produce fun streaks of bright red that eventually turn the drink a pale red – like watching a tropical sunset. The Hurricane is a big bold Tiki drink full of tons of flavor and a hint of bite. Wonderful.

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Shipwreck Punch

1 oz Bacardi Gold Rum
1 oz Bacardi Oakheart Spiced Rum
1/2 oz Hibiscus-Infused Gin
1/2 oz St-Germain
3/4 oz Pineapple Juice
3/4 oz Lime Juice
3/4 oz Passion Fruit Syrup
1/2 oz Coconut Milk

Combine everything with lots of ice and shake well. Strain into a tall glass filled with fresh crushed ice and garnish with tropical fruit.

Rum Punch Cocktail Recipe Card Illustration by Dinara Mirtalipova for Oh So Beautiful Paper

Ok, there’s clearly a lot going on in this drink – two kinds of rum and some hibiscus gin just to start, demonstrating Tiki’s layers of flavor but also showing that Tiki doesn’t just have to mean rum. Two kinds of citrus juice balanced by St-Germain’s fruity, flowery sweetness, and the rich, creamy coconut, and that passion fruit syrup – sweet and tart, with hints of mango and lots of tropical flavor. (To make our passion fruit syrup, we dissolved equal parts sugar and passion fruit juice over low heat.) This drink started out as something of a spin on the Piña Colada, mixing rum with coconut and pineapple, but quickly spiraled into something very different. It’s sweet and creamy without being cloying, thanks to a deep spiciness. Plus, it’s pink! Which is a bit ridiculous but still fun and friendly.

And that’s what Tiki should be. There’s no formula, no rule set for Tiki recipes. But if you can put together some fresh ingredients with lots of flavor, in rich layers, that’s still fun and friendly, that evokes some tropical beach and helps you escape for a few moments – then you’ve nailed it.

All illustrations by Dinara Mirtalipova for Oh So Beautiful Paper

Calligraphy Cocktail Menu Cards: Meant to Be Calligraphy

Photo Credits: Nole Garey for Oh So Beautiful Paper

This post is brought to you in collaboration with Bacardi and St-Germain. All content, photos, recipes, and words are our own. Thank you for supporting the sponsors that help make Oh So Beautiful Paper possible!

Modern Tiki Party Ideas

Tiki is making a comeback in a very big way – and we couldn’t be more excited! From bright colors to tropical design motifs (hello pineapples and flamingos!) – and of course the refreshing iced cocktails – a tiki party is the perfect way to celebrate summer with friends. Today we’re partnering with St-Germain to continue our summer cocktail party series with a modern tiki party!

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Let’s start with my favorite part: the invitations! Watercolor is the perfect complement for this laid back tropical party theme. Watercolor artist Courtney Khail created the most beautiful watercolor party invitations and Michele from Meant to Be Calligraphy worked her calligraphy magic in white ink on grass green envelopes in a very loose and informal lettering style. Such a gorgeous combination!

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We wanted a modern and sophisticated approach for our Tiki party – so we started with a clean white setting and layered in bright pops of color, wood elements, vintage midcentury modern glassware with gold details for sparkle – and brought in some exotic elements in the floral arrangements. Michele was also kind enough to allow us to use her beautiful midcentury home as our venue – thanks Michele!! I made a simple tassel backdrop from colorful ribbons in shades of blue, yellow, and purple to add a bit of color without overpowering the bar and cocktail display.

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Our drink menu included our spin on two classic Tiki cocktails – the Mai Tai and the Hurricane – and our take on rum punch (with coconut milk!) that we’re calling Shipwrecker’s Rum Punch. We’ll have all the recipes for you a bit later!

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The floral arrangements were so much fun to create! Since local flowers wouldn’t give me the tiki vibe we were going for, I focused on creating arrangements with a consistent color palette – in this case shades of pink and orange – and lots of texture. Our main arrangement (created in a coconut shell that I found at Party City) featured two kinds of protea, garden roses, cafe au lait dahlias, and eucalyptus leaves for extra texture. Smaller arrangements featured pink ginger flowers, orange pincushion protea (in wine glasses), more garden roses mixed with ferns to add some wild texture, banana leaves, and even a potted palm (which you can easily find at your local hardware store).

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Full cocktail recipes are coming up in just a bit!

Watercolor Invitations: Courtney Khail

Calligraphy: Meant to Be Calligraphy

Styling & Floral Design: Nole Garey for Oh So Beautiful Paper

Photo Credits: Nole Garey for Oh So Beautiful Paper

This post is brought to you in collaboration with Bacardi and St-Germain. All content, photos, recipes, and words are our own. Thank you for supporting the sponsors that help make Oh So Beautiful Paper possible!

The Beginning of Oh So Beautiful Paper

As some of you may have seen on Instagram, I celebrated my fourth anniversary of self-employment yesterday. When I first started Oh So Beautiful Paper, I couldn’t really share anything about my profession at the time – and nearly six years into blogging I still haven’t written this story down. So today I finally decided to get my act together and share the story of how Oh So Beautiful Paper came to be!

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Cake topper by AHeirloom

Most people assume that I have a design background that led me to start blogging about paper. And while I definitely grew up surrounded by art and design, my professional background is actually in the field of international diplomacy! When I first started blogging in 2008, I was working as a civil servant (aka U.S.-based diplomat) at the U.S. Department of State, in the Bureau of African Affairs. Not exactly a direct correlation to paper and design.

But I should back up a bit. I was raised by two artistic parents: my dad worked as an advertising copywriter for most of his career, but now works as a semi-retired freelance photographer. My mom also worked in advertising (her job involved media buying) before switching to a different career in the late 1980s, but she’s also a talented painter and interior designer. I grew up in a very artistic environment, surrounded by art supplies and attending summer art camps. In high school, I took my first photography class and decided that I wanted to become a magazine photographer. But after a semester in college I quickly decided that I didn’t enjoy art school (Emily’s post from a couple of weeks ago will give you a pretty good idea of why it didn’t work out). So I took a few random elective classes… and switched majors to International Relations. It seems like such a random choice, but I was really, really good at my chosen field. It just felt like the right fit.

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My time at the State Department began with an internship during my last undergraduate semester in the spring of 2003, and my office hired me permanently at the end of my internship. I was all of 22, but working in a position normally reserved for mid-level employees in their 30s: it was an overwhelming introduction to the world of international diplomacy! For the next few years, I worked in the Office of East African Affairs with responsibility for Somalia and Djibouti (both located in the Horn of Africa).

It’s hard to explain what my job actually entailed, but my work involved everything from writing briefing memos for senior officials to preparing internal budget proposals and documents, and from collecting study materials for U.S. ambassadorial nominees to writing U.N. Security Council resolutions. Some of the tasks were mundane, and some of them – like traveling overseas – were really amazing. I was lucky enough to visit several European capitals and almost every country in East Africa – Uganda, Tanzania, Kenya, Ethiopia, Somalia, Somaliland, and Djibouti – and I even lived in Nairobi, Kenya for about a month on a special assignment. In 2009, I transferred to the Office of West African Affairs, working primarily on Liberia and Ghana.

I learned a lot during those years. I learned how to prioritize urgent tasks and objectives. I learned how to distill a complex set of issues into a two-page memo. I learned a lot of other things that are harder to put into words. At the State Department, most people rotate to a new position every 2-3 years, so I worked with and for a lot of different people over the course of my seven years there. I learned what it means to be a good boss, a good manager – and sadly what it means to be a bad boss and mismanage an entire office. I saw people around me sacrifice their personal lives for their careers, and I learned that I didn’t want that for myself. I learned what it meant to burn out. I learned that a fulfilling career – and a fulfilling life – can mean a lot of different things to different people.

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Print by Alli Coate

Everything changed when Andrew and I got married in 2008. I discovered wedding and lifestyle blogs (yay!), and I fell in love with the world of wedding invitations during our 9-month engagement. After our wedding, Andrew encouraged me to start blogging as a creative outlet, and Oh So Beautiful Paper was born a few weeks later! My original goal was simply to showcase amazing wedding invitation design and connect couples with the designer that suits their personal style. I never intended for blogging to replace my career at the State Department, but the blog slowly grew and evolved into something more than a hobby.

Coincidentally, Oh So Beautiful Paper was growing at the same time that I was becoming increasingly disenchanted with my office job. I attended the very first Alt Summit in 2010, and one of my most vivid memories from the entire conference was listening to Maxwell from Apartment Therapy during the keynote session. Maxwell talked about his own decision to take Apartment Therapy full time: how it felt like jumping off a cliff, but also that he had to put in full time effort to see full time rewards. In April 2010, after a year under one particularly awful boss (which in turn was after two years under an equally terrible boss in another office), I made the scariest decision of my life: I gave notice at a stable, salaried job to pursue Oh So Beautiful Paper full time. I gave myself six months to make things work – and here I am four years later!

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Quote by Our Wild Abandon via Artifact Uprising

I’m proud of a lot of the things that I accomplished during my years at the State Department, and I have a lot of regrets about things that I didn’t accomplish or that didn’t go the way I wished they had. I’ve been away long enough that I can forget most of the bad experiences and just hold on to the fond experiences and memories, and I’m so happy to have those stories to tell Sophie someday. But nothing compares to the satisfaction of running my own business, even if it can be super scary and ridiculously exhausting most of the time, and I still don’t know that I’ve reached a level that I would define as successful. I’ve made so many wonderful friends through this amazing community, and I’d never trade that for a million years.

Okay, enough sap! I’ll stop there, and thank you for reading this ridiculously long post!

Summer Cocktail Series: A Cocktail Picnic Party

We’re kicking off this year’s summer cocktail party series, just in time for the Fourth of July weekend! Today’s summer cocktail picnic party inspiration and ideas are perfect if you’re planning to meet up with friends to watch fireworks this weekend – or for any group get togethers you might plan this summer!

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We kept things super informal and easy for this picnic, so it’s definitely something you can pull together on the fly. Just grab a few ingredients, throw a bunch of things together into bottles and jars for easy transport, put it all into a basket, and you’re ready to go! As always, we’ll be sharing the cocktail recipes a bit later this morning!

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Our menu for this picnic included baguette sandwiches wrapped in parchment paper and baker’s twine, pasta salad, and melon slices. I used Liz’s recipe for the sandwiches (so good!) and picked up some readymade pasta salad from Whole Foods, but you could easily make your own favorite recipe to substitute. We packed the pasta salad into glass jars with a hinged lid to make sure everything was both easy to transport and easy to eat (and keep away from bugs) during the picnic.

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Our drink menu included a watermelon margarita, white wine sangria with peaches and cantaloupe, and a non-alcoholic lavender lemonade (we shared the alcoholic version of this recipe last week). Since we created the drinks in multiple serving quantities, we put them into glass swing bottles to pour into individual cups or glasses.

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I painted the bottom of each bottle so that you could easily distinguish a non-alcoholic version of a drink if needed – I’ll be sharing the DIY tutorial tomorrow next week!

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Dessert was also really simple – mini key lime tartlets from Whole Foods, and macarons from our favorite DC spot The Sweet Lobby served in food baskets and liners from the Oh Joy! for Target collection.

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Sophie had the best time at our little picnic – she loved being outdoors (we also brought bubbles and a few toys to entertain her), thought it was fun to eat on a picnic blanket, and she was a BIG fan of the lavender lemonade and dessert tartlets. Toddler approved!

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Check back for the cocktail recipes in just a bit!

Photo Credits: Nole Garey for Oh So Beautiful Paper

Ngaio + Julian’s Hand Lettered Ombre Wedding Invitations

Happy Monday! Our first set of wedding invitations this week come to us from Sydney, Australia-based designer Ngaio Parr – for her own destination wedding in Los Angeles! Ngaio’s colorful poster-size invitations feature split-fountain (aka ombre) screen printing in bright pink and orange along with hand lettering and edge painting. Playful mad lib RSVP cards provide the perfect finishing touch!

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From Ngaio: Although we live in Sydney we were married in Los Angeles, and wanted our invitations to be as bright and fun as the city itself. The invitations are designed and hand lettered by myself and screen printed as a split fountain into A3-sized posters by Half Hazard Press.

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The response card (which featured a mad libs component) and details card were both screen printed split fountain and edge painted, as was the thank you card.

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Calligraphic lettering on the envelopes and a custom address stamp helped make the envelopes as exciting as their contents. The most fun element of these invitations has been receiving some of the ‘colourfully’ filled out response cards.

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Thanks Ngaio!

Design + Hand Lettering: Ngaio Parr

Screen Printing: Half Hazard Press

Check out the Designer Rolodex for more tal­ented wed­ding invi­ta­tion design­ers and the real invi­ta­tions gallery for more wedding invitation ideas!

Photo Credits: Jennifer Emerling and Ngaio Parr