Ingredients
| 2 oz | Kōloa Gold Rum |
| 2 oz | Grapefruit Juice |
| 1 oz | Coconut Water |
| .5 oz | Orgeat |
Instructions: Add all ingredients together, ice, shake until frothy and strain. Pour into a tall glass with ice cubes and add two fresh slices of grapefruit.
Garnish: Dehydrated grapefruit slice.
Combine all ingredients and crushed ice in a cocktail shaker – shake and then strain over cubed ice. Add dehydrated orange slices or citrus of your choice in a tall Collins’ glass.
Preheat the oven to 200°F. Place a wire rack on a baking sheet. Using a serrated knife, thinly slice the fruit crosswise into thin wheels. Arrange the fruit in a single layer on the wire rack. Bake until dry to the touch: 2-3 hours for lemon and lime slices and up to 4 ½ hours for the oranges.
