Ikona Big Wave Recipe
Make Ikona Big Wave Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Wave & Finish
Method
Cocktail Base
- 1
Prepare shaker
Fill a cocktail shaker with 6–8 ice cubes (enough to chill the liquid).
- 2
Measure and add spirits
Pour 2 oz white rum and 0.5 oz aged rum into the shaker.
- 3
Add liqueur and mixers
Add 0.75 oz blue curaçao, 1 oz fresh lime juice, 1.5 oz fresh pineapple juice, 0.5 oz coconut cream, and 0.25 oz simple syrup to the shaker.
- 4
Dry shake (optional)
If your coconut cream is thick, secure the shaker and shake vigorously without ice for 8–10 seconds to emulsify the cream with the juices.
- 5
Wet shake
Add ice to the shaker (if you dry-shook) or proceed with the ice already in the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold.
Wave & Finish
- 6
Prepare glass
Fill a tall Collins or highball glass with the 2 cups of crushed ice, mounding it slightly above the rim to create a dramatic 'wave' effect.
- 7
Strain cocktail
Double-strain the shaken cocktail over the crushed ice to keep the texture smooth and remove any pulp.
- 8
Add club soda
Top the drink with 1 oz club soda to add effervescence and lighten the mouthfeel. Pour gently so the liquid layers slightly.
- 9
Bitters and garnish
Add 2 dashes of Angostura bitters across the top of the crushed ice for aromatic contrast. Garnish with a pineapple wedge on the rim and a fresh mint sprig. Add a cocktail umbrella if desired.
- 10
Serve
Serve immediately with a straw and a long spoon. Encourage the guest to stir lightly so the blue curaçao creates swirling 'big wave' streaks through the pale tropical mix.
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