Morning on the Beach
* 1 oz Passion Fruit Juice (fresh juice with the seeds is best for added flavor)
* 0.5 oz Pineapple Juice
* 1.5 oz Kōloa White Rum
* 0.5 oz Kōloa Spice Rum
* 0.25 oz Orgeat
* Top 2 oz Champagne or Sparkling Wine
Instructions: Shake over ice and strain, top with champagne in a Collins glass
Garnish: Pineapple leaves and an umbrella
* 2 oz Kōloa Gold Rum
* 2 oz Grapefruit Juice
* 1 oz Coconut water
* 0.5 oz – Orgeat
Instructions: Add all ingredients together, ice, shake until frothy and strain and pour into a tall glass with ice cubes- add two fresh slices of Grapefruit
Garnish: Dehydrated Grapefruit slice. Tip: Blot grapefruit with paper towels and place on racks on a baking sheet. Cook grapefruit rounds at 175° (convection bake) for 4 hours or until dried to the touch. They shouldn’t be sticky at all, but crisp. If your oven doesn’t have a convection option, bake at 175°, but cook time will be longer.
Spiced Pineapple Rum Punch Pitcher
* 1 cup Kōloa Spice Rum
* 0.5 cup Kōloa White Rum
* 2.5 cup Fresh Pineapple Juice
* 1 cup Fresh Orange Juice
* 0.5 cup Lime Juice
* Few Drops – Citrus Bitters
* 1 cup – Ginger Ale
* 1 cup – Lemon Lime Soda
Instructions: Combine all ingredients, shake with ice, strain over ice in a tall tiki glass.
Garnish: Use Simple Syrup to create a Cinnamon sugar rim and garnish pineapple wedge.
Tip: Use fresh pressed/squeezed juices if possible, for fresher flavor. Combine the rum, juices, simple syrup and bitters in a pitcher without ice. Let chill a few hours before serving to blend the flavors.