FOR SHAKERS !

Taki Taki is our line of cocktail ingredients for bartenders that demand the best and most innovativeingredients for their creations.


With rich flavours and a thick consistency Taki Taki gives any drink a boost and strong fruity flavours.


Our clever bottle is made to be easy to use in the bar. The cap ensures not a drop is spilled and one squezze pours exactly 30ml. We also added fruit label at the top of the cap makes it easy to find in the speed rail or on the bar counter.


Two flavours for now, more soon...

TIME TO TAKI'TAKI

Taki'Coco, made for Tiki !


Taki'Coco has a creamy and rich coconut flavor especially created for cocktails and other drink where a thick consistency and rich coconut flavor needed.


From the most simple to intricate cocktail recipe Taki'Coco goes perfect in any drink.


When blended or shaken Taki'Coco has a creamy foam and thick consistency.


Great in tiki type cocktails and a must in Piña Colada.

TAKI'COCO FOR TIKI'TIKI!

Muay Thai


1 Slices Chili Pepper 

3 Basil Leaves 

60 ml Gin 

60 ml Taki'Coco 

20ml Ginger Juice

30 ml Fresh Lime Juice 


Muddle herbs and peppers. Add remaining ingredients.

Shake and strain. Garnish as seen fit and serve. 

Last Man Standing


3 Kaffir Lime Leaves

60 ml Gin

60 ml Taki'Coco

45ml Pineapple Juice

30 ml Fresh Lime Juice

 

Muddle kaffir lime leaves and gin. Add remaining ingredients with crushed ice. Hard shake and strain in 60ml shot glasses. Garnish with a small chili in the shot glass.

1.Bite all or part of chili

2.Chew chili one time

3.Shoot the shot. 

Pina Colada


60ml Fresh Pineapple Juice

45ml Rum

30ml Taki'Coco

Crushed ice

 

Garnish: Pineapple slice, Orchid, Cherry

 

Add medium sized crushed ice, rum, pineapple juice and Taki'Coco in shaker. Hard shake and pour over crushed ice into hurricane glass. Garnish and serve.

Koh Samui


45ml Rum 

30ml Taki'Coco 

20ml Dry Vermouth 

30ml Pineapple Juice 

10ml Lime Juice 

3 Kaffir Leaves 

1 Piece Lemon Grass 

Garnish: Kaffir Leaf 


Muddle the kaffir leaves, lemon grass and rum. Add ice and all other ingredients to shaker, hard shake with ice strain into ice filled hurricane glass and garnish. 

PiNo Colada


30ml Seedlip Spice 94

25ml Taki Taki’Coco

30ml Pineapple Juice

20ml Lemon Juice

10ml SARKLASS Passion fruit


Pour all over ice into shaker, shake and fine strain over crushed ice into Collins glass. Garnish as seen fit.

TAKI TAKI GOMME & FOAM

Taki’ Gomme&Foam, a classic gum syrup with a modern twist.


Made by infusing gum arabica and a herb into the sugar syrup to give cocktails a richer and fuller taste it also makes a thick foam when shaken.


From the most simple to intricate cocktail recipe Taki’Gomme&Foam

goes perfect in any drink.


Use as substitute for egg white to get a perfect cocktail foam


Perfect for hotels and other bars and restaurants where customer allergy or salmonella is a liability risk.

A TRICK UP THE SLEEVE....

Vegan Whiskey Sour


The classic recipe calls for gomme syrup, but these days many use ordinary sugar, missing out on the richness gomme brings. Our recipe stands out for its thick foam, fullness and smooth mouth feel.


60ml Bourbon

20ml Taki'Gomme&Foam

20ml Fresh Lemon Juice


Pour all over ice, hard shake and strain over ice into whiskey glass, squeeze a lemon rind about 10 cm over the glass. Garnish with lemon twist.

Pisco Sour


The pride of Peru a pisco sour is an awesome addition to any late night.


60ml Pisco

20ml Taki'Gomme&Foam

30ml Lemon Juice

Garnish: Dash of Bitters


Pour all over ice, hard shake and strain over ice into  glass.

Garnish with 3 dashes of bitters.

60 seconds Ramos Gin Fizz


While the original is best known for its exceptionally long shaking time we make it in under a minute.


60ml Gin

30ml Fresh lemon juice

30ml Taki'Gomme&Foam

2 Dashes Orange Bitter

2 Dashes Rose Syrup

30ml Cream


Pour all over ice in the order of the recipe. Hard shake 30 seconds. Strain over ice into highball, lets the drink rest 30-60 seconds, top with soda water and lift to mix. Garnish and serve.

New York Sour


Always a favorite, the addition of the merlot balances the sweetness of the whiskey sour perfect.


60ml Bourbon

20ml Taki'Gomme&Foam

20ml Lemon Juice

30ml Merlot Wine


Pour all over ice, hard shake and strain over ice into  glass. Layer with the merlot and squeeze a lemon rind about 20 cm over the glass. Garnish with lemon twist.

Breakfast MartiNo


A non-alcoholic twist on the breakfast martini.


30ml Seedlip Grove42

15ml Seedlip Garden108

45ml Orange Juice

15ml Taki Taki’Gomme & Foam

20ml Fresh Lemon Juice


Pour all over ice into shaker, shake and fine strain into a coupe glass. Garnish as seen fit.