Koko Tattu Recipe

Prepare shaker

Fill a cocktail shaker halfway with ice (about 4–6 large cubes) so the mix chills quickly without excessive dilution.

Measure and combine

Add 2 oz white rum, 1 oz cream of coconut, 1 oz coconut milk, 2 oz fresh pineapple juice, 0.5 oz fresh lime juice, 0.5 oz triple sec, 0.25 oz simple syrup, and 2 dashes of Angostura bitters into the shaker.

Dry shake (optional)

Close the shaker and shake vigorously without ice for 10–12 seconds to emulsify the coconut components and create a silky mouthfeel (this step helps when using cream of coconut).

Wet shake

Add the ice from the shaker preparation step if you removed it or add fresh ice to fill the shaker, then shake vigorously for 12–15 seconds until the outside of the shaker feels very cold.

Prepare glass

Fill a double old-fashioned glass or a tiki glass with crushed ice (about 1 cup). If desired, rim the glass lightly with a lime wedge and dip into toasted coconut flakes for a coconut rim.

Strain and serve

Double-strain the cocktail over the prepared crushed ice using a Hawthorne strainer and a fine mesh strainer to remove tiny coconut solids and ice shards, pouring gently to build a fluffy top.

Skewer or place a pineapple wedge on the rim and float a lime wheel on the top of the drink. Sprinkle the toasted coconut flakes over the frothy top for aroma and texture. Add a reusable straw if desired.

Serve immediately while cold and bright. Advise guests to stir lightly before sipping if separation occurs.