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