"The quintessential tiki cocktail," says Richard Boccato of White Lightning. "This drink sums up everything that is tiki - most of all a sense of tropical escapism. Believed to have been invented in the early '50s in Puerto Rico, this relatively simple drink relies on añejo rum for depth and character, fresh pineapple juice for refreshing fruity length and cream of coconut for richness, texture and mouth-feel."
- 1 pineapple
- 60 ml coconut cream (see note)
- 45 fresh pineapple juice
- 45 ml añejo rum
- 15 ml demerara sugar syrup (see note)
- To garnish: toasted coconut
- 1Hollow out pineapple (reserve fruit and leaves in the fridge) and place in the freezer to freeze (4-5 hours).
- 2Combine coconut cream, a chunk of pineapple, juice, rum, demerara sugar syrup and ½ cup of ice in a blender and blend on high speed until completely smooth (20-25 seconds).
- 3Taste for balance, adjusting with more juice, syrup or rum as necessary. Pour into hollowed-out pineapple (or a tall glass), garnish with pineapple leaves and toasted coconut and serve.
Note Richard Boccato recommends Cocomas coconut cream. To make demerara sugar syrup, gently heat 2 parts demerara to 1 part water in a saucepan over medium-high heat, stirring to combine, then set aside to cool.
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