Gone Rumming

Brian Miller, The Polynesian | New York

photo: Lizzie Munro
Polynesian rum and coke cocktail recipe

Caution: this tiki-fied take on the Rum and Coke is a particularly strong one, incorporating three ounces of rum, plus any additional that finds its way into the drink as the mini bottle thaws.

Ingredients

Serving: 1

  • 1 lime half
  • 1 lime half
  • 3 to 4 ounces Coca-Cola
  • 3 to 4 ounces Coca-Cola
  • 1 1/2 ounce Appleton Estate Reserve Blend rum
  • 1 1/2 ounce Appleton Estate Reserve Blend rum
  • 1/2 ounce Hamilton Jamaican Gold rum
  • 1/2 ounce Hamilton Jamaican Gold rum
  • 1/2 ounce Bacardi Cuatro rum
  • 1/2 ounce Bacardi Cuatro rum
  • 1/2 ounce El Dorado 8 Year rum
  • 1/2 ounce El Dorado 8 Year rum

Garnish: lime wheel, frozen Bacardi mini

Directions
  1. In a highball glass, muddle the lime half to express the juice; leave the shell in the glass.
  2. Fill the glass with Kold Draft ice cubes.
  3. Fill the glass 3/4 full with Coca-Cola.
  4. In a mixing glass, combine the rums. Pour the rum mixture through a fine strainer into the highball glass. (The straining should enable the rums to float on top of the drink, creating an ombré effect.)
  5. Garnish with lime wheel skewered on a cutlass pick and a frozen Bacardi mini, inverted on top.

Tagged: Brian Miller, rum & coke, The Polynesian

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