There are few flavors that say Tiki to most people like coconut. While classic cocktailians and tikitenders alike both use rum, lime, and sugar classic cocktailians seem to shy from the flavorful coconut. Aside from being delicious in myriad manufactured forms, it is both edible and drinkable. If it can be presented in so many forms why not moreso in the bar? From floormats and dyes; to wine, vinegar, and sugar the coconut is processed into tons of products. However behind most bars it exists only in the most artificial of essences inside a bottle of mildly alcoholic suntan oil. Why is this? Maybe the Pina Colada gave it a bad name. Hell maybe a can of coconut cream broke some bartender’s toe as a child. All I know is we need to get it back in our shaker tins.
This month we hope to use coconut in many different ways to show you how lovely and versatile it can be as an ingredient. We’ll start with the most popular form it can be found in these days which is Coconut Rum. Now right about here is where I’d be getting lynched by the cocktail community. I can already hear the mobs outside the windmill ready to set fire to the monster. Stay your hand and hold your barbs and arrows, Not all coconut rums are equal. Some even taste like -gasp- coconut. This is why, endorsement fee free I might add, we’ve been telling you about Koloa Coconut. With only a quarter left of our sample bottle we’re hot on the trail of some places to order it from. I simply must state again that you’ll find no more natural tasting bottling unless you live on an island and infuse rum with coconuts from your back yard.
So why March to show off the Coconut? Ah well in spring a fat moustached man’s fancy turns to gin, lime, and coconut. It’s refreshing and fresh tasting. It has a unique panache anyone can identify. Also it’s my website and I do this for free. This drink is out of this world like some alien coconut hurled from space our Niu(Tahitian for Coconut)Naut may not have been to the moon, but it might get you there after a couple.
1 ½ oz london dry gin (we used Beefeater)
1 oz Koloa Coconut Rum **
1 oz fresh lime juice
½ oz white grapefruit juice
¾ oz orgeat
6-8 drops angostura orange (Not to precise just don’t overdue it with a big dash.)
Shake ingredients together with ice and pour into a double rocks glass. Garnish with a few yellow pansies or a flaming lime bowl.
** Koloa Coconut Rum is a high quality, craft, flavored rum with truly exquisite flavor. It’s not super easy to find sadly. We recommend looking harder and making some calls, but if you must substitute we recommend consulting the guide penned by Inu a Kena. It won’t be as good but that’s life! I’ve been told you can also visit www.melandrose.com and use Coupon Code KOLOARUM as they are extending a 10% discount through June 30, 2014 on all Kōloa Rum products. Mahalo to Jeanne for letting me know!
Aromas of young coconut, juniper, citrus and orange peel waft to the nose. The flavor seems to change as you enjoy it. Whether through the glass or straw sometimes you find citrusy sour and orgeat playing up front. Other times you enjoy tidbits of herbal gin brightness and green coconut depth. In the Galaxy of the NiuNaut there’s a lot to explore. This is a perfect afternoon sipper on a warm spring day or a cool spring afternoon after doing some gardening. The sour spark it brings can refresh and enliven.
Did you know coconut in dutch was kokosnoot? We’re stealing that for a drink name. Join us next week as we continue to use coconut products for the good of boozehounds everywhere. Till then…
“You get Hammered America” – JFL