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 here´s some cheating: i didn´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 isn´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 of  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 don´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 Bittermen´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 didn´t have any problems finishing these two.



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.

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