Kraken the Dole Whip

Written by Syd Thomas
A fairly balanced to sweet tiki cocktail served in a tall bamboo glass that has been a favorite year round since 2014. First published in Rumba, Rum & a Revolutionary Drink (2017)

Ingredients

  • Kraken the Dole Whip (Created March 2014)
  • 1.5 oz. Kraken 90 black spiced rum
  • 1 oz. Cruzan Vanilla rum
  • .5 oz. Trader Vic's Macadamia Nut liqueur
  • .5 oz. Coco Real coconut creme
  • 2 oz. pineapple juice
  • few dashes of Fee Brothers Peach bitters
  • Garnish: pineapple flag & cherry

Steps

  1. In a tall bamboo glass filled with ice, pour each of the ingredients, transfer to a shaking tin and shake well until tin is frost, then pour into the bamboo glass.
  2. Garnish with a cherry speared through a pineapple flag.

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Meet the Author

author-photo
I'm Syd Thomas, a professional mixologist from Burbank, California. I practice my craft at Tonga Hut Tiki Lounge. Stop by and see me sometime!

I currently have been at the Tonga Hut Tiki Lounge in North Hollywood, CA for 7 years, where I have created over 100 cocktails. Two years ago, I was hired to develop the cocktail menu at Hades Hula House in Semaphore, Adelaide, South Australia. They went on to be nominated Best Small Australian Bar 2 years in a row.
I started my career in Washington D.C. back in 1988. I will retire when I am slumped over the bar.