Friday, August 2, 2019


1 1/2 oz Lime Juice
1 oz Orange Juice
1 oz Grapefruit Juice
1 oz Apricot Nectar (Goya)
1/2 oz Falernum (Velvet)
1 tsp Coffee Liqueur (1/4 oz Kahlua)
1 1/2 oz Gold Puerto Rican Rum (Don Q Añejo)
1 1/2 oz Demerara Rum (El Dorado 5 Year)
1 dash Angostura Bitters
2 oz Kona Coffee, cooled as a float (Ethiopian)

Blend all but the coffee with 8 oz crushed ice for 10 seconds. Pour into a 36 oz snifter (16 oz glass) with ice cubes, and float the chilled coffee.

Two Fridays ago, I purchased a few fruit juices to make a trio of drinks in Beachbum Berry's Remixed. The first one was the Krakatoa that called for apricot nectar; this one was not the flaming Krakatoa but one inspired by a drink at Ft. Lauderdale's Mai Kai called the Mutiny. Beachbum Berry and friends modified the Hawaii Kai Swizzle to have coffee flavors since they could not pry the Mutiny recipe away from the Mai Kai bartenders.
The Krakatoa erupted with coffee aromas from the float along with hints of citrus from underneath. Next, crisp lime and other citrus notes on the sip flowed into rum, apricot, and spice flavors on the swallow along with a coffee finish. As the float integrated into the straw sip, the flavor profile got a lot darker, roastier, and drier.

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