KiKiKōlada
The lovechild of a Blue Hawaiian and a Piña Colada, the KiKiKōlada from Fanny Chu at Brooklyn’s Donna is everything we love in a tropical cocktail, amped to the max and tinted an electric shade of blue for good measure.
It’s a little more Piña than Colada, featuring both pineapple juice and tasty pineapple liqueur (Giffard’s Caribbean Pineapple, to be specific). The blend of cream of coconut and coconut milk adds a luscious richness without overpowering the drink with sweetness – a deft touch we appreciate, especially in a cocktail that looks like it’d taste like melted candy.
The cleverest choice, though, was Chu’s decision to split the rum base. She uses KōHana aged rhum agricole (the influence behind the drink’s name) for its grassy, bright flavors, along with Rum-Bar’s white overproof Jamaican rum for its enticing heat and ester-heavy pungency (Rum Fire would be a good choice here, as well).
If you don’t have blue curaçao on hand, you can use orange curaçao (or triple sec, or orange shrubb), with a drop or two of blue food dye added.
Ingredients
- ¾ part Aged rhum agricole or Unaged rhum agricole
- ¾ part Overproof light rum
- ¾ part Pineapple liqueur
- ½ part Blue curaçao or Orange curaçao or Shrubb or Triple sec
- ¾ part Pineapple juice
- ½ part Lemon juice
- 1 tbsp Cream of coconut or Coconut syrup
- 1½ tsp Coconut milk
Instructions
Shake all ingredients with ice (ideally pebble or crushed ice). Pour unstrained into a tall glass or large tiki mug, top with more ice if needed, and garnish with an over-the-top arrangement of mint, pineapple wedges, citrus slices, little parasols, or any other tropical festoonage you have on hand.
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Read more
- KiKiKōlada recipe at PUNCH
UlrichB, iTunes App Store 
