kō rita


Ingredients

  • 3 oz Kō Hana KEA infused with Hawaiian Chili & Pineapple

  • 1 ½ oz fresh lime juice

  • ¾ oz Grand Marnier

  • 6-8 muddled cilantro leaves

  • Kiawe smoked Hawaiian sea salt (for rim)

Preparation

How to infuse the Kea...

  • 750ml bottle of Kō Hana KEA

  • ¼ of a peeled and cored pineapple, sliced into thin spears

  • 5-8 Hawaiian chili peppers sliced in half

Remove & reserve 2-3 oz of rum to prevent overflow. Add pineapple and chili peppers to Kea bottle. Allow to infuse for 12 - 24 hours (to taste), strain rum into a clean bottle and store in fridge.

Prepare the cocktail...

Wet rim of glass with lime juice and dip in smoked salt. Add cilantro leaves to glass and bruise with muddler - fill glass with ice. Add all other ingredients to shaker with ice and shake well. Strain into glass. Enjoy!

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