KiKiKōlada

Fanny Chu, Donna | Brooklyn, NY

“If a Blue Hawaiian and a piña colada had a baby,” it might look and taste something like Fanny Chu’s KiKiKōlada, a free-spirited drink that toasts to both the Caribbean and the 50th state. A starting-point split base of grassy, vegetal Hawaiian agricole rum and funky, overproof rum from Jamaica leads to the piña portion of the program: fresh-juiced fruit and the 40-proof Giffard Caribbean Pineapple, “which has the charred, baking-spice character that I’m looking for, almost like an upside-down pineapple cake,” says Chu. Cream of coconut and coconut milk, along with a touch of Giffard Blue Curaçao to add eye-popping color and an undercurrent of bitter orange, complete the recipe.

Ingredients

Serving: 1

  • ¾ ounce KōHana Hawaiian agricole rum
  • ¾ ounce Rum-Bar White Overproof Jamaican rum
  • ¾ ounce Giffard Caribbean Pineapple
  • ¾ ounce fresh pineapple juice 
  • ¾ ounce coco mix (3 parts Coco Lopez:1 part coconut milk)
  • ½ ounce Giffard Blue Curaçao
  • ½ ounce lemon juice

Garnish: pineapple wedge, mint sprigs, lemon wheel, tiki umbrella

Directions
  1. Combine all ingredients in a mixing tin and add pebble ice.
  2. Whip shake.
  3. Dump full contents of mixing tin into a chilled bamboo Collins glass or tall tiki-style glass.
  4. Garnish with pineapple, mint, lemon and umbrella.

Tagged: Giffard

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