Ingredients
| 1.5 oz | Kōloa Coconut Rum |
| .25 oz | Coconut Sugar (or 1 bar spoon) |
| .25 oz | Orgeat |
| .5 oz | Kōloa Dark Rum, to float |
| 1 | Large Mint Sprig |
Instructions: Gently muddle the mint sprig with the coconut sugar. Add the Kōloa Coconut Rum, orgeat and a scoop of crushed ice. Gently stir the tin to integrate ingredients.
Garnish: Float the Kōloa Dark Rum on top, finish with more crushed ice and top with toasted coconut flakes and mint sprig.
First, slap fresh mint to stimulate and release its fresh fragrance – add to the bottom of the glass and then gently muddle. Be sure not to over muddle for you may bruise this delicate herb causing bitterness. Then combine Kōloa Coconut Rum, coconut sugar, orgeat (almond syrup) and crushed ice together in a cocktail shaker. Shake and strain over crushed ice.
Bringing this cocktail back to its roots – rum roots that is. The now well-known bourbon cocktail is said to have traveled west to Kentucky from Virginia, where it was once made with spirits like rum and brandy. The drink was once cherished for its medicinal properties and used by farmers for a jolt, similar to coffee, before they took the fields in the morning. Agriculture is what put our Hawai‘i on the map. We are known for our lush acreage of sugarcane – sounds like the perfect setting for a Rum Julep on a hot summer morning.
