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Cocktail History
The Privateer is a modern tiki cocktail that was created by Chris Vanderginst at Mutiny Bar in Detroit, Michigan. It was his belief that tiki “should evolve with the people and the community” and that bartenders should continue to innovate with spirits outside of the classic rum when choosing a base. His choice of tequila here is an example of that; by using a non-traditional base spirit and pairing it with other classic tiki flavors such as passion fruit, pineapple, and lime, he created an inventive variation on a classic template.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Tequila Reposado: This is a type of tequila made in Mexico with blue agave, sugar, and alcohol that is aged from two to twelve months. I used Arette Tequila Reposado.
Passion Fruit Syrup: This is a sweetener made with passion fruit juice, cane sugar, gum arabic powder, and benzoic acid. I used Liber & Co. Tropical Passion Fruit Syrup.
Pineapple Juice: This is the liquid juice of a pineapple. I used fresh pineapple juice.
Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.
Smoke & Salt Bitters: This is a food product made with lapsang souchong tea, sea salt, botanicals, and alcohol. I used Crude Bitters “Pooter” Smoke & Salt Bitters.
Rosemary Sprig: This is an evergreen herb.
Tajín: This is a Mexican spice made with peppers, lime, and salt.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Chef’s Knife: This is used to cut larger fruits and vegetables into slices for the garnish. I used the OXO Good Grips 8-Inch Chef’s Knife.
Pineapple Corer: This is used to remove the core of the pineapple before it’s juiced. I used the OXO Good Grips Stainless Steel Pineapple Corer.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus, fruits, and vegetables. I used the ALEEHAI Manual Fruit Juicer for the lime and the Hamilton Beach Large Juicer for the pineapple.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Bright yellow color
• Aroma: Smoky rosemary, Tajín, and fruit
• Taste: Easygoing Tajín and passion fruit flavor accented with agave and lime
• Finish: Lingering smoky pineapple notes
Kendall’s Rating: ⭐⭐⭐
Kendall’s Take: “If you enjoy passion fruit juice, you are in for a treat with this tiki cocktail! I thought it was tangy, easy to drink, and a nice break from rum. The only change I’d make to it is omitting the Tajín rim. That was a creative addition, and while it certainly pairs great with the fruity flavors, I’ve just never really been a fan and would rather drink it sans flavored rim. Other than that, the Privateer is a tasty sip for summertime.”
Recipe
This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-03-24.
Privateer
The Privateer is a modern tiki cocktail that was created by Chris Vanderginst at Mutiny Bar in Detroit, Michigan. It was his belief that tiki “should evolve with the people and the community” and that bartenders should continue to innovate with spirits outside of the classic rum when choosing a base. His choice of tequila here is an example of that; by using a non-traditional base spirit and pairing it with other classic tiki flavors such as passion fruit, pineapple, and lime, he created an inventive variation on a classic template.
Ingredients
Method
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Pour Tajín onto a plate, rub part of outer rim with lime wedge, and roll in Tajín until coated.
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Add tequila, passion fruit syrup, pineapple juice, lime juice, bitters, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a lowball glass or tiki glass over fresh cracked ice.
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Flame the end of rosemary sprig and drop into glass to garnish.
