Nilsson Daiquiri Recipe
You put the lime in the coconut, you drink 'em both together, with a blend of Kuleana rums: Hokulei (Aged) and Huihui (White), on the rocks.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
- 1
Prepare glass
Chill an old-fashioned or rocks glass by filling it with ice and set aside while you build the cocktail. If using toasted coconut garnish, lightly toast coconut flakes in a dry skillet over medium heat until golden, then set aside to cool.
- 2
Measure and add liquids
Into a cocktail shaker add 1 oz Kuleana Hokulei aged rum, 1 oz Kuleana Huihui white rum, 1 oz fresh lime juice, 0.75 oz coconut cream, and 0.5 oz simple syrup.
- 3
Add ice and shake
Add about 1 cup crushed or nugget ice to the shaker. Seal and shake vigorously for 10–15 seconds, until the shaker feels very cold and the coconut cream is well emulsified with the juices and rums.
- 4
Prepare serving glass
Dump the ice out of the chilled rocks glass and add 2 large ice cubes (or a single large sphere).
- 5
Double-strain and pour
Double-strain the shaken cocktail into the prepared rocks glass over the large ice using a Hawthorne strainer and a fine mesh strainer to remove any small ice shards and pulp for a clean texture.
- 6
Garnish and finish
Garnish with a lime wheel or wedge on the rim. If desired, sprinkle a teaspoon of toasted coconut flakes on top or float a few drops of Angostura bitters for aroma. Serve immediately.
- 7
Notes
Adjust coconut cream between 0.5–1 oz to taste for creaminess. If you prefer a slightly sweeter drink, increase simple syrup by 0.25–0.5 oz. Using freshly squeezed lime juice is essential for bright, balanced flavor.
