Kikuya Lapu

Aloha! If a drink has 12 ingredients, is it just too difficult to make? 😧

Sometimes I think people get discouraged when they see a long list of ingredients for certain drinks. I agree that it can be daunting to try and tackle one of these mega tikis, but they are worth the effort! The trick is having lots of juices on hand and a couple specialty ingredients that are typically not too hard to make or buy.

Start off with some of the 5-6 ingredient tiki drinks and work your way up. In time you will have all the ingredients you need to make any drink you find

Today’s cocktail is another from the Total Tiki app. It was created in 1992 by Bob Esmino for the Kikuya restaurant, Huntington Beach, California.

I found it interesting that cranberry juice was used as I don’t see this in tikis often. I also enjoyed the almond extract, which gave that nuttiness usually associated with orgeat.

The cocktail was large and tasty, and I got to use my new pufferfish mug for the first time. 😀

Cocktail: “Kikuya Lapu”

Glass: Tiki bowl

Ingredients:

.25oz / 7,5ml cranberry juice

.5oz / 15ml fresh lime juice

.75oz / 22,5ml orange juice

.75oz / 22,5ml unsweetened pineapple juice

.75oz / 22,5ml grapefruit juice

.75oz / 22,5ml SimplyGala Passion fruit syrup 

.75oz / 22,5ml honey mix

1.5oz / 45ml dark jamaican rum

.5oz / 15ml 151-proof puerto rican rum

1 dash Angostura bitters 

6 drops Pernod (or absinthe) 

3 drops almond extract

 

Preparation:

Shake everything with plenty of ice. Pour unstrained into a snifter or Tiki bowl, adding more ice to fill. Garnish with pineapple, cherry, mint, and a paper parasol. Serve with a glass tiki straw.

 

 

 

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