The QB Cooler traces its roots to mid 20th century tiki and tropical cocktail culture, emerging as part of the post war fascination with Polynesian themed bars and escapist mixed drinks. Though its precise inventor is debated, the Cooler family of cocktails, long, fruit forward, and often served in tall glasses, grew from American tiki bartending traditions and rum’s global popularity. The QB Cooler, named variously in different bars, blended this tropical lineage with a touch of local improvisation, becoming a favourite in coastal venues and hotel bars that promised a beachside reverie even to inland patrons. Its history reflects the era’s love of theatrical garnishes and communal drinking formats, straddling the line between casual refreshment and showy, barroom spectacle.

The drink typically combines a collection of rums with orange juice, soda water, bitters and then a sweet packet of falernum (a sweet, spiced Caribbean syrup flavoured with lime, almond, ginger and warm spices, used to add tropical depth to cocktails), honey and ginger syrup. This is where I like to put on my spin and create a master syrup that brings together all those flavours into one, which you can achieve in your home quite easily. Lots of fresh mint on top is mandatory so your nose is hit with the minty perfume with every sip.

The QB Cooler rose to wider popularity from the 1950s through the 1970s as tiki culture spread via themed restaurants, travel brochures and Hollywood glamour. It enjoyed revivals alongside renewed interest in classic cocktails and craft rum in the 21st century, often reinterpreted by bartenders keen to fuse vintage charm with modern techniques.