I’ve been a bit confused with the variety of recipes for this cocktail, so I tried combining several of them into this:
30 ml of Smith & Cross
15 ml of Wray & Nephew
15 ml of Goslings 151
30 ml of Malibu
20 ml of my homemade Kahlua imitation
20 ml of lime juice
90 ml of pineapple juice
I’ve never tried this one before, so have no idea how this is supposed to taste, but I liked it.
However, next time I’d use 30 to 40 ml of overall rum and add some coconut cream.
I love this cocktail. I skip the coconut rum/liqueur and instead use 2 oz (60 ml) of dark rum and 1/4 oz (7.5 ml) of cream of coconut (Réal or Coco Lopez). My recipe also calls for 3/4 oz (22.5 ml) coffee liqueur -- I like it with more of that coffee flavor!
¾ shot Pusser's Navy rum
¾ shot Bacardi 8 Year Old Rum
1 shot Malibu coconut rum liqueur
1¾ shot Freshly squeezed orange juice
2½ shot Fresh pressed pineapple juice
3 dash Angostura Bitters
Indeed Jonathan. Previous recipe from vol. 15 of my book: 22.5ml Pusser's Navy Rum (54.5%), 22.5ml Havana Club 7 year, 30ml Koko Kanu liqueur, 52.5ml Orange juice (freshly squeezed), 75ml Eager Pineapple Juice, 3 dashes Angostura Aromatic Bitters.
This has turned into possibly the drink I make the most (again, for my wife) from Difford's Guide. She's also now had it with Smith and Cross/Plantation Dark, and with Brugal 1888/Plantation OFTD, and raves about it every time.
If it was great, then that was okay!
I used Kahlua in my first ones, too, but I've since discovered Flor de Caña Spresso. Oh my! Rum-based and oh so tasty.
Hi Daniel, the difference is in the amount of sugar. Most coconut rums have sugar but to be a coconut liqueur the sugar content must be at least 100 grams per litre and most are at least twice that.
30 ml of Smith & Cross
15 ml of Wray & Nephew
15 ml of Goslings 151
30 ml of Malibu
20 ml of my homemade Kahlua imitation
20 ml of lime juice
90 ml of pineapple juice
I’ve never tried this one before, so have no idea how this is supposed to taste, but I liked it.
However, next time I’d use 30 to 40 ml of overall rum and add some coconut cream.