Recipe

• 1.5oz gold rum (I used Kirk and Sweeney 18)
• 1oz light rum (Flor de Caña 4 rum)
• 1oz lime juice
• 1oz cream of coconut (Coco Lopez, or homemade using equal parts of 2:1 simple syrup and unsweetened coconut cream)

Combine all ingredients together in a blender and blend until smooth. Alternatively, just give it a quick whirl to aerate (but not completely pulverize the ice), or manually shake well with crushed ice. Add contents into a fresh glass, and garnish with a fresh lime wheel.

About

This here is the Coconut Kalloloo, a tiki drink from the later days of the tiki era in the 70s. Though it’s traditionally served fully blended and smooth, I opted for just a quick blend that kept the ice still intact. This is ridiculously simple and yummy with just 3 ingredients – rum, lime, and cream of coconut. It’s tart, sweet, and deliciously creamy without any flavor overwhelming the others. It’s not cloyingly sweet at all and perfectly balanced and refreshing – don’t be fooled though, this thing packs 2.5oz of rum, so tread gently! Paradise at home.