Nui Nui!

by ,

Mixology

Nui Nui!

I was never a big fan of Tiki cocktails prior to writing for Got Rum! Because I always assumed they were sugar and juice bombs. As I have researched them more and more I continue to be fascinated by the classics, not only because of their complexity but also the history that goes along with each recipe. Nui Nui is a really interesting one and is a wonderfully balanced drink with many different flavors that are all present. 

Originally called “Pupule”, the Nui Nui was created by Don the Beachcomber in the mid 1930’s. He was known to be incredibly secretive about the ingredients used in his cocktails and was notorious for keeping them hidden even from the bartenders that worked for him! (I can’t imagine this personally, as a working bartender). The Nui Nui was also at one time served at the Aku Aku restaurant in the Stardust Hotel in Las Vegas and was known as the “Desert Rattler”.

What I love about the Nui Nui is the addition of cinnamon, vanilla, allspice, and the clove from the Angostura bitters. This cocktail is light and refreshing (think summer) but has the spices and flavors that can also work in cold winter weather (think Christmas time). I will say that St. Elizabeth Allspice Dram is what I call “greedy” and one teaspoon may be too much for some people. When I made this drink at home I put a half teaspoon in and thought it was perfect. Start with half and add more if you wish. I would imagine the Nui Nui would be a hard one to recreate without the specifics because it is so complex, so here is the original recipe and ingredients:

As for the syrups - In my opinion there is no need to make 2 separate ones. It is time consuming and unnecessary. My recipe below is for ONE syrup, we will call it a Vanilla/Cinnamon simple syrup and it is very easy to make at home. Adjust the recipe above to a half ounce of this combined syrup and measured accurately it will work perfectly.

-Article written by Cris Dehlavi, The Muse of Mixology- 

My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell Restaurant group since 2005. I am currently the President of Columbus USBG as well as a consultant for bars and restaurants nationally. In 2013, I attended the rigorous B.A.R. 5 Day Spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bar tenders around Ohio. My contribution to "Got Rum?" magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.