Time to revisit the Coconaut which is a very nice Tiki drink. I wrote about it long ago and now its the 13th drink from Grog Log i stumble over. It contains only three ingredients – rum, lime and cream of coconut  (not coconut cream which is a different thing)

I like the coconut in all forms and yet i only use it occasionally, and i have tried without any success to figure out why since i really like it. Maybe some day i`ll find out.

So its rum, lime and coconut – a classic combination and such a simple drink really and very easy to play with – so let the fun begin!



8 oz Lopez Cream of Coconut

2 oz fresh lime juice

7 oz dark Jamaican rum (I broke down the recipe and used 1 oz Smith & Cross and 1 oz Pusser´s overproof)

Put everything into a blender and fill up with ice cubes and blend until slushy. This serves 2-4.

In Grog Log there´s also a flaming version called Coconaut Re-Entry using a flaming lime shell. You remove the pulp from the half lime shell and partly fill with overproof rum and ignite it. I´m gonna do that but with my own twist of this drink. I`m not gonna leave this drink now just when the fun has begun!



2 oz Cream of Coconut

0.5 oz fresh lime

1 oz Demerara rum

1 oz Lemon Hart 151

1/4 oz Kahlua Coffee Cream or other coffee liqueur

Proceed as with the Coconaut and set alight with some overproof rum in a lime shell.

Tasty, tasty, tasty! the Kahlua coffee cream added yummyness that goes very well with demerara rum.

Finally, the 2nd twist, let´s add some smoke now and see how that will taste. With smoke i mean mezcal and  i`m gonna use my favorite, the crema – made for women and a few strong men! (that´s what it says on the label) such a true thing!

And i love crema de mezcal, it´s so smooth, lightly smokey, creamy and mixes wonderfully.



A silly name i know.-) but that´s so appropriate in the Tiki world..

2 oz Cream of Coconut

1 oz Smith & Cross Jamaican rum

1 oz Del Maguey Crema de Mezcal

0.5 oz fresh lime

1/4 Kahlua Coffee cream (again, but yes – i insist)

0.5 oz sugarcane syrup (Petit Canne)

Oh wow! if the other two were tasty but actually quite similar, this was a entirely different beast. The mezcal added depth, smoke, complexity and well…a bit of mysticism actually even if it sounds ridiculous.

I guess mezcal has that kinda thing to it and crema de mezcal is so smooth and mixing that with a thing like Kahlua coffee cream and good rum, well you sure are in for a tasty treat.

The downside is that Kahlua coffee cream is probably not available anymore unless they have made it a regular, since it was a limited edition that was launched around x-mas 2009. I used it since i need to make more use of the bottle i have. But any good coffee liqueur could be used here.

Well, rum, coconut, lime, coffee, mezcal – this was really yummy and how can you possibly go wrong with these ingredients?



This is  the newest product from Kahlùa (since 1936) and is a limited edition liqueur for this holiday season. The word Kahlúa means “House of the Acolhua people” in the old Veracruz Nahuatl languagein Mexico.The coffee used in the coffee cream liqueur grows in Veracruz, Mexico.

The coffee cream liqueur is made with Kahlùa which is made from 100%  Arabica coffee beans that are shade grown in Veracruz and fresh, natural cream. Mexican vanilla beans and rum, are key components in creating Kahlua’s flavour and the cream adds another dimension enhancing Kahlua’s notes of vanilla, caramel and hints of dark chocolate. I think the addition of the cream  adds a smooth creamy and very yummy taste and texture to the liqueur.

Kahlúa Coffee Cream will be available at retail in the US from october 1 through december 31 and be sold together with the rest of Kahlua’s range of coffee liqueurs, including Kahlua Mocha, Kahlua French Vanilla, Kahlua Hazelnut and Kahlua Especial.

The last TDN was sponsored by Kahlùa and so we got to try out this yummy product and mix a range of cocktails with it which was fun. I want to add one of mine here where Kahlùa Coffee Cream, Tequila reposado and Crema de Mezcal goes in the same glass:



1.5 oz tequila reposado
0.5 oz kahlua coffee cream
1t (very small) creme de cacao
2 oz fresh pineapple juice.
Float Del Maguey Crema de Mezcal

Shake, strain and serve with crushed ice and add a good float Crema de Mezcal. Fill up with more crushed ice and garnish with a pineapple leaf.

This is a drink for those who loves sweet stuff! if you like it less sweet maybe 1/4th Kahlùa Coffee cream is better. The crema de mezcal gives a real nice touch to this.

My impression of Kahlùa Coffee Cream is good, its smooth and mellow, yummy and creamy.

Sugarcane bar


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