Angostura bitters - and bitters in general - are used a…
Every single tiki drink is absolutely appropriate for a summer party, when the weather is hot and you want to kick back and imagine you are somewhere a little more exotic than your yard. Some drinks, however, are more appropriate than others. We often serve up cocktails that are blended or easily batched when hosting a party to make our lives easier. There are other times when we don’t mind putting in a little extra effort for the wow factory.
This Tiki Bomb Pop is one of those drinks that delivers a ton of wow factory – and it is absolutely delicious, too.
We created this drink to celebrate the 4th of July, though any summer occasion is a good reason to make one. The cocktail was inspired by the Blue Hawaii, but with more than a few twists along the way. We used both white rum and vodka to build the base of the drink, along with fresh lemon juice. The Blue Hawaii typically includes pineapple juice, but since we wanted a whiter cocktail, we added a generous amount of coconut water and pineapple rum, instead. We used Captain Morgan Pineapple Rum, which is a white rum that is naturally flavored and has a very smooth pineapple flavor. You can use another brand, but make sure you’re working with a white rum to get the best color contrast in this cocktail. A splash of lemon juice and simple syrup yielded a cocktail that was perfectly refreshing, with a nice hit of pineapple and subtle coconut flavor.
We added grenadine to the bottom of a glass and packed it with crushed ice, then strained the coconut cocktail on top. A blue curacao float finished off the tri-colored look and tied all the flavors together. It tastes even better bomb pop popsicles you might remember getting from the ice cream truck. The cherry grenadine (use Rose’s in this recipe) works perfectly and the blue curacao adds just the right touch of sweet citrus. Be prepared to make a second batch because these go down very, very easily.
Tiki Bomb Pop
1 oz white rum
1/2 oz vodka
1/2 oz white pineapple rum (we recommend Captain Morgan)
3 oz coconut water
1/2 oz lemon juice
1/2 oz simple syrup
1 tsp grenadine
1/4 oz blue curacao
In a mixing glass or shaker, combine rum, vodka, pineapple rum, coconut water, lemon juice and simple syrup. Fill mixing glass with ice and shake vigorously until cold.
In a poco grande or goblet, place 1 tsp grenadine. Fill glass to the top with crushed ice. Strain rum drink into the glass carefully. Float blue curacao on top. Serve immediately.