THE MUST-TRY COCKTAIL SERIES

A couple of the most challenging things about being preparing cocktails are remembering the ingredients in cocktails and the best cocktail glasses to serve beverages in. Every drink is made differently and served in a specific type of glassware so your guests can adequately enjoy the taste of their beverages. We've created this informative guide to provide interesting facts on the 7 most popular Kōloa Rum cocktails and how to prepare each beverage.

1. Bed in Breakfast Old Fashioned

The Old Fashioned was invented by James E. Pepper in 1880. He was a bartender in Louisville, KY and took his recipe to New York City, where the drink began to gain popularity. Fast forward to today, the Old Fashioned is one of the most popular cocktails in the United States and Louisville has named the drink its official cocktail. During the first two weeks of June, the city celebrates “Old Fashioned Fortnight” which is when a number of bars host cocktail events and have drink specials.

How To Make A Bed in Breakfast Old Fashioned

• 1.5 oz bourbon
• 1 oz Kōloa Kauai Coffee Rum
• .25 oz maple syrup
• Few dashes coffee bitters (or other bitters)
• Squeeze of orange bitters

Mix ingredients in a cocktail stirring glass with ice, then strain into a highball glass with a few large ice cubes. Garnish with an orange slice and a sliver of toasted waffle.

2. Tutti Frutti Cocktail

Appropriately, this fruity cocktail takes its name from tutti frutti, which means 'all fruits' in Italian. Outside Italy, tutti-fruity mainly refers to mixed fruit flavoured ice cream but is also fruit flavoured confectionery. Life Savers are an American brand of ring-shaped hard and soft confectionery created in 1912 by Clarence Crane, a candy maker in Ohio.

How To Make A Tutti Frutti Cocktail

• 1.5 oz. Kōloa Kaua’i Dark Rum (float)
• 1 oz. Pineapple juice
• .5 oz. Orange juice
• .5 oz. Passion fruit liqueur
• .5 oz. Banana liqueur Garnish: Coconut flakes

Blend pineapple juice, orange juice, passion fruit liqueur, banana liqueur and ice. Once combined pour into a coconut filled glass then top with Kōloa Kaua’i Dark Rum.

3. Pineapple Express

Adapted from a recipe created in 2016 by Freddie Sarkis at the Broken Shaker in Chicago, USA.

How To Make A Pineapple Express

• Bottom layer: 2 oz pineapple juice
• Middle layer: 1 oz Kōloa Kaua'i Coffee Rum
• Top layer: 1 oz Kōloa Kaua‘i Spice Rum

Float each gently into a chilled glass and garnish with a piece of pineapple

4. Boozy Apple Pie Milkshake

Milkshake term was first used in 1885 to describe a drink made with milk, eggs, and whiskey or other spirits. This original milkshake was considered a treat but also a health tonic.

How To Make A Boozy Apple Pie Milkshake

• Small apple or half a large apple
• 2 scoops vanilla or caramel ice cream 2 oz Kōloa Kaua'i Dark Rum
• 1⁄4 tsp cinnamon
• Pinch of nutmeg
• Pinch of allspice
• Whipped cream for garnish
• Apple slice for garnish
• Sprinkles or edible glitter for garnish

Cut the apple from its core but do not remove the skin. In a high-power blender, combine the apple, ice cream, rum, and spices. Blend until you have a rich, thick milkshake. Pour the milkshake into a tall serving glass, then garnish with whipped cream, an apple slice, and festive sprinkles or edible glitter. Serve with festive cookies for dipping!

5. Brown Sugar Spice Rum Grilled Pineapple

King Charles II himself loved them, so if you wanted to add a touch of the exotic to your plate and eat like a 17th-century lord, there is no reason not to give it a try. A slice of grilled pineapple can add variety to a breakfast plate. Simply swap the mushrooms or tomato for a grilled pineapple slice in someone's English breakfast one day to give them a surprising and unexpected delight.

How To Make A Brown Sugar Spice Rum Grilled Pineapple

• Whole fresh pineapple
• 4 oz Kōloa Kaua’i Spice Rum
• 2 tbsp brown sugar
• 1⁄4 tsp vanilla
• Oil of choice for grilling
• Vanilla or caramel ice cream for serving

Cut the top and bottom from the pineapple, then stand it upright and cut off the rind. Lay the pineapple back down and cut it into half-inch thick rounds. In a small saucepan on the grill (or on the stovetop, or in the microwave), heat the spice rum until warm. Stir in the brown sugar until it dissolves, then stir in the vanilla. Oil the bottom rack of the grill (or, conversely, an indoor grill pan) thoroughly; this is critical for ensuring the pineapple doesn’t stick. Brush the pineapple slices with the rum, sugar, and vanilla marinade. Grill the pineapple slices over medium heat for about 3-5 minutes per side until caramelized but not charred, then flip and grill the opposite side. Continue to brush the pineapple slices with the rum marinade as they cook. Serve while still warm, topped with a scoop of ice cream. Drizzle any remaining rum marinade over the ice cream.

6. Naturally Coloured Blue Hawaiian

The Blue Hawaii was invented in 1957 by Harry Yee, head bartender of the Hilton Hawaiian Village (formerly the Kaiser Hawaiian Village) in Waikiki, Hawaii when a sales representative of Dutch distiller Bols asked him to design a drink that featured their blue colour of Curaçao liqueur.

How To Make A Naturally Coloured Blue Hawaiian

• Pinch of blue spirulina
• Bar spoon of hot water
• 3 oz pineapple juice
• 2 oz Kōloa Kaua’i Coconut Rum
• 0.5 oz orange liqueur
• 0.5 oz fresh-squeezed lemon juice
• Starfruit slice or pineapple wedge for garnish

In a cocktail shaker, dissolve the blue spirulina in a dash of hot water and stir well. Add the pineapple juice, rum, orange liqueur, and lemon juice, then shake well with ice. Strain into a tiki glass filled with ice, then garnish abundantly with tropical fruit and flowers. - Blue spirulina is an edible type of algae with a bright blue colour and virtually no taste. It also has many health benefits. You can find it at specialty food stores or online. It dissolves best in hot water, so dissolving it first will be more successful than adding it to a cocktail in its powdered form.

7. Hazelnut Cream Affogato

The affogato's origin story is suspect. According to Porte, we may owe credit to the 17th-century Franciscan friar Angelico (the same cleric who brought us the hazelnut-based Frangelico liqueur), but more likely, the affogato appeared in Italy sometime in the 1950s when the ice cream industry modernized.

How To Make A Hazelnut Cream Affogato

• 1 oz Kōloa Kauaʻi Coffee Rum
• 0.25 oz Hazelnut Cream Liqueur
• 1 shot of Espresso
• 2 Scoops Vanilla Ice Cream

Scoop ice cream into chilled glass. Combine Rum, espresso, and liqueur in a carafe then pour over ice cream.