Aku Aku Recipe
Our Lulu Spin on a Tiki Classic! Sagatiba Cachaça, Peach Liqueur, Pineapple, Zesty Lime & Fresh Mint
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Ingredients
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Cocktail
Garnish & Aromatics
Method
Cocktail
Prepare glass
Chill a tiki mug or highball glass by filling it with ice and setting aside while you build the cocktail.
Muddle aromatics
In a cocktail shaker, gently clap 2 mint sprigs between your hands to release oils, then add them to the shaker. Do not over-muddle — you want aroma, not bitterness.
Combine ingredients
Add 2 oz Sagatiba Cachaça, 1 oz peach liqueur, 2 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 2 dashes Angostura bitters to the shaker with the mint.
Add ice and shake
Fill the shaker with ice (enough to nearly fill it), and shake vigorously for 10–12 seconds until the outside of the shaker becomes cold and slightly frosted.
Prepare serving glass
Dump the ice from the chilled tiki mug or highball glass. Fill the glass with crushed ice to the brim.
Strain and finish
Double-strain the cocktail over the crushed ice into the glass to remove mint bits and ice shards, using a Hawthorne strainer and a fine mesh strainer if available.
Garnish & Aromatics
Build garnish: Slap the remaining mint sprig between your palms to release its aroma and place it into the drink near the rim so the fragrance rises with each sip.
Add pineapple wedge and lime wheel: Spear a pineapple wedge onto a cocktail pick and rest it on the rim; float or wedge the lime wheel beside it for brightness.
Optional finishing touch: Add a dehydrated pineapple slice or an edible flower on top for a dramatic tiki presentation.
Serve immediately with a straw and enjoy: Present the Aku Aku immediately so it's cold and aromatic.