Koko Tattu Recipe
Bright and tropical. You'll be transported away to island life after just one sip of this cheeky number.
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Prepare and shake
Fill a cocktail shaker half to two-thirds with ice. Add 2 oz white rum, 1 oz coconut rum, 3 oz pineapple juice, 0.5 oz fresh lime juice, 1 oz coconut cream, 0.25 oz simple syrup, and 2 dashes angostura bitters to the shaker.
- 2
Shake until chilled
Secure the shaker lid and shake vigorously for 12–15 seconds, until the shaker feels very cold and the ingredients are well emulsified and slightly frothy from the coconut cream.
- 3
Prepare glass
Fill a tall glass (highball or hurricane) with crushed ice. If you like, run a lime wedge around the rim and dip lightly into toasted shredded coconut to rim the glass.
- 4
Strain and serve
Double-strain the shaken cocktail over the crushed ice using a Hawthorne or fine mesh strainer to remove small ice chips and any coconut cream solids. Top with a light sprinkle (about 1 tsp) of toasted shredded coconut.
Garnish & Serve
- 5
Garnish the drink with a pineapple wedge and a lime wheel on the rim or a small cocktail pick. Optionally add a straw and an umbrella for an island vibe.
- 6
Serve immediately while very cold. Adjust sweetness with extra simple syrup (0.25–0.5 oz) if you prefer a sweeter, creamier profile.