Trader Vics Cordials
Sugar cane cordials from the house that invented Tiki.
The story behind Trader Vics
Victor "Trader Vic" Bergeron opened a small Oakland saloon called Hinky Dinks in 1934 and turned it fully tropical as Trader Vic's in 1938. The cordials that carry his name today are bottled in the United States under license by Phillips Distilling, in Princeton, Minnesota, and they keep one detail most dessert liqueurs skip: a sugar cane spirit base instead of neutral grain.
That base is why these pour lighter and cleaner than the syrupy competition. The chocolate expressions lean on real cacao, the nut line on roasted macadamia and almond, and none of it is aged. We have stocked this shelf for years because a Mai Tai modifier and a dessert pour rarely come from the same bottle.
Explore the Trader Vics range
Four expressions, all sugar cane based, all unaged, all built to dissolve into crushed ice without turning gluey. Here is how the Trader Vics cordial lineup breaks down.
| Expression | Type | Proof / ABV | Tasting notes |
|---|---|---|---|
| Trader Vics Macadamia 750mL | Nut liqueur | 53 proof | Roasted macadamia, butter, vanilla finish |
| Trader Vics Chocolate 750mL | Chocolate liqueur | 30 proof | Medium dark cacao, light vanilla |
| Trader Vics White Chocolate 750mL | White chocolate liqueur | 30 proof | Creamy white cocoa, faint floral edge |
| Trader Vics Kona Coffee 750mL | Coffee liqueur | 30 proof | Kona coffee, cane sweetness, clean finish |
| Trader Vics Amaretto 750mL | Almond liqueur | 53 proof | Sweet almond, marzipan, tropical lean |
Which Trader Vics is right for you?
You are not paying collector money here. Our Trader Vics cordials sit at $18.99 for the Chocolate, Kona Coffee and White Chocolate 750mL bottles, and $19.99 for the Macadamia 750mL, which lands at or under the usual US retail band for the line. That is a fair ask for a cane based pour that holds up in a Mai Tai and over vanilla ice cream. Stock moves fast on this shelf, so call the Commack store at (631) 343-7200 before you drive over.
Highest proof of the four, so it stands up to rum and citrus in a Mai Tai.
Dark cacao over crushed ice or ice cream, no cocktail shaker required.
Splashes into hot coffee or an espresso martini without burying the roast.