Hanakoa Recipe

Prepare and chill glass

Select a double old-fashioned glass or tiki mug and place it in the freezer or fill it with a handful of ice to chill while you build the drink.

Combine ingredients

In a cocktail shaker, add the white rum, dark rum, passion fruit purée, fresh lime juice, orgeat, falernum, simple syrup, and Angostura bitters. Add 6 ice cubes to the shaker.

Shake

Shake vigorously for 12–15 seconds until the shaker is well chilled and the outside is frosty. The goal is to aerate and properly dilute the puréed fruit and syrups.

Prepare glass

Discard the chilling ice from the glass or remove the glass from the freezer. Fill the glass about three-quarters full with crushed ice (approximately 1.5 cups).

Strain

Double-strain the shaken mixture over the crushed ice using a Hawthorne strainer and a fine mesh strainer to remove fruit fibers and small ice shards.

Float aged rum

Using the back of a bar spoon, gently pour the aged rum over the top of the drink so it floats as a glossy dark layer on the surface.

Add bitters and garnish

Sprinkle 1–2 additional drops of Angostura bitters on the foam if desired. Garnish with a pineapple leaf or frond, a lime wheel on the rim, and a light sprinkle of toasted coconut flakes over the top if using.

Serve immediately with a short straw and a long stirrer so the drinker can incorporate the floated rum if desired.