Tiki Coquitonaut for the Christmas Holidays!

I just got the idea to mix together the Coquito with the Coconaut and thus the Tiki Coquitonaut was born. It`s a handy beverage for the holidays because it´s not only very tasty,  it`s so easy to make and to bring along when you visit friends and family.

I made this tikified Coquito in honor of the cool guys @ Los del Caribe in Peru! Los del Caribe are are two guys discovering the secret mixes of the Amazonas and the Caribbean. They are going to make a trip throughout the Amazon and the Caribbean to find new flavors, colors, cultures and traditions that they will bring into the art behind the bar. You can find them on instagram at @losdelcaribeloco

Tiki Coquitonaut (makes a small bottle)

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2 oz Alamea Spiced rum
2 oz Plantation OFTD overproof rum
2 oz Coruba Dark Jamaican rum
0.5 oz Alamea Hawaiian Coffee Liqueur
0.25 oz Alamea Pimento Rum Liqueur
2 oz sweet condensed milk
2 oz Cream of Coconut
12 oz Tahitian vanilla milk
6 oz Coconut milk

Add to blender and blend well, bottle and put in the fridge to get cold. Serve in a chilled glass with a dust of cinnamon powder and grated nutmeg on top.

*Tahitian vanilla milk – Pour 2 cups of milk into a bottle with 2-3 Tahitian vanilla beans, cut in half. Let sit for 2 hours or overnight.

Glass: Tiki split glass from Libbey
Moai mug: Maka Tiki
Tiki carving by Samuele de Vietro

You may substitute the rums if you cannot find them with others, try to keep it in the aged Jamaican pot still style kicked up with some overproof and something with natural spice for best result.

Aloha and Mele Kalikimaka!

“Mele Kalikimaka is the thing to say on a bright Hawaiian Christmas day. That’s the island greeting that we send to you From the land where palm trees sway”

“Mele Kalikimaka” is a Hawaiian-themed Christmas song written in 1949 by Robert Alex Anderson. The song takes its title from the Hawaiian phrase Mele Kalikimaka, meaning “Merry Christmas”



This is one of my comfort mixing rums for Tiki drinks.

There are a dark and a gold type of this rum and a few different agings. I have tried 3 of them, the original dark, the 12 yo and the overproof (74% /148 proof) There´s also a 12 yo “Cigar-blend”, an 18 yo and a 25 yo. Plus the newly released four naturally flavored rums – coconut, pineapple, mango and spiced.

I´m always suspicious about flavored products but some are better than others.

Coruba is a heavily caramel colored Jamaican planters–style rum made with both pot and column stills rums (over 30 rums in the blend) and the rums are aged at least two years in small oak barrels. Its Bottled at 40% alcohol by volume. Its the kind of rum that was used in planter´s punches.


In 1967 the Coruba rum from Jamaica was first imported and became the leading rum in the 70s and since then it has kept that position.The name Coruba comes from the name “Compagnie Rhumière Bale”, Basel, Switzerland – which became “The Rum Company Ltd.” in Jamaica in 1929. Later it was bought by Wray and Nephew.

Coruba dark rum is medium dark amber in colour and is a heavy Jamaican style rum with a deep taste, rich with molasses. Its perfect for tiki drinks and that`s why i suppose its also very popular among tiki drinkers.

On its own i find it a bit too rough on the edges (then again i haven`t tried the older ones yet, except for the 12 yo which also is easier to sip). But in mixing – and especially with tiki drinks its good, it marries well with fruit juices, syrups and other rums.

In my tiki and tropical drinks i prefer their dark rum. The overproof is good as float but is very strong so a little goes a long way.

Here´s a drink from Beachbum`s Remixed where i have used Coruba dark.



0.5 oz fresh lime juice

0.5 oz grapefruit juice

0.5 oz honey-mix (equal parts honey and water, warmed up to mix)

1.5 oz Coruba dark

1/4 tsp pimento liqueur (pimento dram)

Dash Angostura bitters

6 drops Pernod

3 oz crushed ice

If you wish – add a little hibiscus grenadine for color and extra tropical tang.

Put in blender and blend for 5 sek and pour unstrained into a sour glass (or other glass)

Honey, pimento dram and Pernod gives this drink its third dimension with spiciness also from the bitters.I also added a little splash of homemade hibiscus grenadine in this as well which isn`t a part of the recipe though.

Angostura bitters are more aromatic than bitter and is the backbone of all bitters i think, and despite all great and fun bitters out there, i don´t know what we would do without Angostura.

This is a tasty drink with a comfort mixing rum that is very reasonably priced.

Sugarcane bar