True Blue Hawaiian

by Justin Alford

Ingredients

  • 1½ oz toasted coconut-infused and coconut fat-washed Kō Hana KEA (We love the coconut fat washed & infused Kea, but you can also use plain Kea!)

  • 1oz Kō Hana KOHO

  • 1½ oz coconut milk

  • ¾ oz lime juice

  • ¾ oz blue curaçao

  • ½ oz orgeat

  • ½ oz simple syrup

  • mint and lime slice for garnish

Preparation

How to Fat Wash & Infuse...

In a non-reactive container, add melted coconut oil and rum. Leave to sit in a cool, dark place for 5 hours.

Shake it every hour or so to agitate it. Place the container in the freezer overnight, or up to 8 hours. Remove the container from the freezer and carefully strain out the alcohol using a cheesecloth and funnel. Then infuse the rum with two handfuls of freshly toasted coconut flakes for 24 hours. Strain the toasted coconut out and transfer the infused rum back into the original square bottle!

Prepare the Cocktail...

Shake all ingredients and serve over crushed ice. Garnish with a mint bouquet and a lime slice. Enjoy!

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KŌ HANA HOUUU
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KŌ RITA