Tiki Time Cocktail Hour #3: Aloha Cocktail. Creamy, citrus-y and boozy, with dark rum, coconut syrup, orange juice, pineapple juice, lime, and vanilla ice cream.
Looking at the ingredients in the Aloha cocktail, I knew it would be a sugar bomb. That being said, I wouldn’t drink more than one of these at a time.
The Aloha cocktail was cocktail # 3 in the Tiki Cocktails recipe book by Adam Rocke. It requires a blender, so be sure to have one on hand for this recipe. I altered the recipe a bit because no one at any liquor stores I went to had heard of Meyer’s Rum Cream Liqueur. Since it already called for dark rum and ice cream, I figured that there was enough cream in the cocktail already and doubled up on the dark rum instead.
The Aloha Cocktail:
1 oz. dark rum (we used Meyer’s, easily found at most stores that sell liquor)
1 oz Meyer’s Rum Cream Liqueur (Again, couldn’t find this anywhere, so we just used a second shot of Meyer’s Rum)
2 oz orange juice
2 oz pineapple juice
1 oz coconut syrup (we used Torani coconut syrup)
1 tbsp. lime juice
1 scoop vanilla ice cream
2-3 oz crushed ice
Blend all ingredients until smooth, pour into a chilled goblet or hurricane glass, and garnish with a pineapple wedge. (We didn’t do the pineapple wedge garnish, as we didn’t want to purchase an entire pineapple for one drink. I do think it would have made for a nicer presentation, however).
The Aloha cocktail came out creamy and frothy, but not super thick. It was very sweet, but the lime juice and orange juice helped balance it out a bit. The rum, pineapple juice, and coconut syrup were the star flavors, making it taste a bit like a piña colada, but a bit more citrus-y.
Overall, we liked this drink. It definitely tasted like Hawaii. We couldn’t drink more than one in a sitting due to the sugar content and ice cream, but we would definitely make the Aloha cocktail again.