Boo Loo… a smooth blend of honey and pineapple and quietly strong…i could buy this drink for the name alone. This is an old classic Tiki drink that is so worth re-visiting since its one of the very tasty ones. You can find it in the Grog Log and the Remixed, and it`s a rummy one – it contains 4.5 oz of four different rums including the 151, just the way i like it.
So it was with pleasure i made this one once again- despite i made it in june in my post series “Mixing through Grog Log” but hereÂ´s some cheating: i didnÂ´t have all the rums required or more precisely “Gold Puerto Rican Rum”, but i do have lots of rums so i made it with Coruba, El Dorado 12, Smith & Cross and Lemon Hart151 with great results.
Coruba isnÂ´t exactly Gold Puerto Rican Rum but nevertheless it made for a great addition to the rum-mix. When you have been researching rum for a while you start to develop a feel for which rums goes well together and besides – Coruba is a classical choice for many Tiki drinks. I think it blends wonderfully.
I have no idea as of the origins of this drink more than it dates back to circa 1965 and was on the menu of the Forbidden Island.
- A few small fresh pineapple chunks
- 2 1/2oz unsweetened pineapple juice
- 1 1/2oz lime juice
- 1oz honey
- 1 1/2oz club soda
- 1 1/2oz Demerara Rum
- 1 1/2oz gold Purto Rican rum
- 3/4oz dark Jamaican rum
- 3/4oz 151 Demerara Rum
Heat honey until liquid and blend with the juices and pineapple. Stir in rums and soda. Pour into glass filled with crushed ice.
This is such a nice and satisfying Tiki drink! honey, pineapple and lime…paired with dark rums, this is for a fine Tiki drink experience. but beware of its quiet strength..
Now – Boo Loo has an exotic cousin – Princess Kalahau. This is yet another twist i make ofÂ Boo Loo but this one is so different its a totally new drink – with equally much flavor but with more character due to the addition of a mix of dark roast coffee liqueur and Xocolatl Mole Bitters.
I wanted to use coffee bitters first but since i donÂ´t have that i got the idea to mix coffee liqueur with the mole bitters.
This adds a bitter-sweet coffee-chocolately-spicy darkness to the drink.
Tiki mug Mahiumi from Tiki Farm – with a beautiful strand of pink & white ginger flowers.
A small pice of fresh ginger, muddled with 1/4 oz of sugarcane syrup (Petit Canne)
0.5 oz fresh lime
1 oz Smith & Cross
1 oz aged rhum agricole
1/4 oz coffee liqueur (Tia Maria) mixed with several dashes BittermenÂ´s xocolatl mole bitters
2 oz unsweetened pineapple juice
Shake all ingredients well and pour into a Tiki mug or tall glass filled with crushed ice. Garnish with fresh mint.
As good as Boo Loo but with much more character. I can safely say i didnÂ´t have any problems finishing these two.