This delectable concoction is modeled after the tastes of the Mr. Bali Hai cocktail from the 1960s, which typically calls for simple syrup, pineapple juice, and three bottles of alcohol (two rums and a coffee liqueur). I used a gold aged rum that I coffee-washed as a clever shortcut, and I created the simple syrup right there in the shaker. Lime wedges and pineapple fronds can be used as garnish.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 cocktails |
Ingredients
- ¼ cup white sugar
- ¼ cup water
- 2 tablespoons ground coffee beans
- ½ cup gold rum
- 5 ounces pineapple juice
- 1 ¼ cups freshly squeezed lemon juice
- 3 cups crushed ice
Instructions
- Combine sugar and water in a large cocktail shaker. Cover and shake until sugar dissolves.
- Set a coffee filter in a sieve (or a pour-over coffee cone) set over a bowl or mug. Add coffee grounds and slowly pour a small amount of rum over grounds. Let stand about 1 minute to soak. Slowly pour remaining rum over grounds and let it drip through.
- Add coffee-washed rum, pineapple juice, lemon juice, and 1 1/2 cups crushed ice to cocktail shaker with sugar mixture. Cover and shake until well chilled. Pour unstrained into 2 collins or old-fashioned glasses. Top with remaining crushed ice.
- Use gold aged rum like Bacardi(R) 8 or El Dorado(R) 5.
- Try and use light pineapple juice if you can.