The Heavens Above is a tiki classic dating back to around 1970. It was created at the Top of Toronto restaurant, and later published in Jeff “Beachbum” Berry’s Intoxica!
We’re big fans of the coffee-pinapple-rum combo, and crème de cacao is a welcome addition to the party. It’s sweet, fruity, and rich – what’s not to like?
- 2 parts Light rum
- ¼ part Crème de cacao
- ¼ part Coffee liqueur
- 3 parts Pineapple juice
Shake all ingredients with ice and strain into an ice-filled tall glass. Garnish with a cherry-pineapple spear.
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- Intoxica! by Jeff “Beachbum” Berry