Happy Aloha Friday! It is time for another Koloa Rum cocktail creation. This time it is my take on the White Russian, with a Hawaiian White Russian.
When Koloa Rum Company told me about their amazing Kaua’i Coffee rum last year I couldn’t wait to try it. Eric, the western sales manager was visiting clients here in Las Vegas and I met him at the strip and we sat down to sample it. I was smitten at first sip. It is incredibly smooth, a strong coffee flavor but not overpowering at all, hints of caramel from the sugar cane and such a nice finish to it that it is excellent on its own or as the star in many cocktails.
Koloa rum sent me a bottle of their amazing rum and these adorable rocks glasses as well to try out the rum. I was having a hard time not drinking it all before creating cocktails with it! I do test all my recipes and I was making mini versions so I would have enough left over since I have many cocktails in the works with this delicious rum.
Originally I was going to make this cocktail with Koloa coconut rum, the coffee rum, coconut milk and coconut flakes but then it would be way too overpowering with coconut and not really a White Russian. So what I did was use vodka but less than the cocktail traditionally calls for and I doubled up on the coffee rum. Its a perfect balance of the liquors for this Hawaiian version of the cocktail.
Coconut flakes on top is a must. If you want to toast the coconut first that works too, I didn’t but it would add another level of flavor and a fun little crunch to the cocktail. I adore the smell of toasted coconut but not when I forget I am toasting it and it burns. That is not a fun odor.
I am also very excited to announce that we will be visiting Koloa Rum Company in just a few weeks! Our annual Hawaii vacation is on Kaua’i this year and I can hardly wait. I may or may not have started packing already.
We visited Koloa Rum Company a few years ago, before I started working with them. We took the train tour around the property, which my kids loved, stopped to see the goats, and learned all about the rum production. The tour ended at the gift shop and tasting room. It’s in a gorgeous location and only 15 minutes away from where we are staying this year. My kids are looking forward to the train ride again, I am looking forward to the tasting room again.
I will be sharing tons of pictures on my Instagram of my trip, and probably some on Snapchat. Which I was so reluctant to join, I barely have time for all the social media channels that I am on as it is, but it seems more and more bloggers are joining. I still don’t really understand it since I don’t take selfies, but I will video when we are in Hawaii so you can see the sights along with me. I feel like the old lady trying to be hip with the kids these days. So, if you have Snapchat and want to follow me there, my user name is PinaCocoBlog. Same as my Twitter handle.
Quick notes about the Hawaiian White Russian recipe. I used canned coconut milk, it is thicker than using half and half or coconut milk in a carton and it will look like its not mixing in well when you first add it to the cocktail. You can stir the cocktail well or even add it to a cocktail shaker for a more homogenous mixture. The canned coconut milk has a higher fat content so this is why it looks like it but it still tastes amazing. Feel free to substitute coconut milk in a carton if you want it to look more mixed.
- 1 Ounce Vodka
- 2 Ounces Koloa Rum Company Coffee Rum
- 1 Ounce Coconut Milk ( canned or carton)
- 1 tsp simple syrup (Optional)
- Coconut flakes
- Fill a rocks glass with ice and layer in the ingredients starting with vodka ending with coconut milk. If a sweeter cocktail is desired add in the simple syrup with the vodka. Top with a sprinkling of coconut flakes. Shake or stir the cocktail if desired as well.
Thanks again to Koloa Rum Company for sending me a bottle of their Kaua’s Coffee rum and rocks glasses. These glasses are perfect for these Hawaiian White Russians and I hope you enjoy them as much as I do!!