This delicious drink is inspired by the flavors of a 1960s cocktail, the Mr. Bali Hai, which usually requires simple syrup, pineapple juice, and three bottles of booze (two rums and a coffee liqueur). For a neat cheat, I coffee-washed a gold aged rum and made the simple syrup right in the shaker. Garnish with pineapple fronds and lime wedges.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
2
Yield:
2 cocktails
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and water in a large cocktail shaker. Cover and shake until sugar dissolves.

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  • 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.

Cook's Notes:

Use gold aged rum like Bacardi(R) 8 or El Dorado(R) 5.

Try and use light pineapple juice if you can.

Nutrition Facts

315 calories; protein 1g; carbohydrates 48.8g; fat 0.1g; sodium 17.3mg. Full Nutrition
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