Spring break may have come and gone but we’re always thinking about the next bit of travel. Turns out, a good spring cocktail recipe can whisk you somewhere far away. A good rum drink can send you to Cuba or Puerto Rico while a proper spritz can have you imagining you’re on the banks of the Mediterranean.
Today, we go to Hawaii, if only by the seat of our collective barstools. We’ve got a recipe from Koloa Rum in Kaua’i. If you don’t about the Hawaiian rum scene yet, you should, as it’s impressive and worth exploring.
This drink lives up to its name. It’s a sunny mix of fresh fruit and rum, treated to one of our favorite additions in Campari. It’s the work of Kōloa Kauaʻi Coconut Rum. Read on for more.
Coconut Citrus Sunrise
It may sound as a surprise, but this drink actually tastes better than it looks. And wow does it look nice.
Ingredients:
- 1 ounce Kōloa Kauaʻi Coconut Rum
- 1/2 ounce Campari
- 3 ounces fresh-squeezed orange juice
- Honey, orange wheel, and shredded coconut for garnish
Method:
- Prepare a rocks glass by brushing the rim with honey and rolling it in shredded coconut (optional).
- Fill the glass with ice and pour the Campari directly into the glass.
- In a cocktail shaker, combine the rum and orange juice with ice. Shake well.
- Using a fine-mesh strainer, gently pour the rum and orange juice mixture over the Campari in the serving glass. This will create a layered effect.
- Garnish with an orange wheel.
We’ve got plenty more where that came from. Check out our best dark rum guide for more.
