Kraken the Dole Whip
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
- 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.
- Garnish with a cherry speared through a pineapple flag.
Meet the Author
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.
