King Kamehameha Recipe
Rum, Banana, Kiwi, Aperol, Coconut Rum, Falernum | Our own little slice of Hawaii… Or at least as close as we can get
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare kiwi puree
Peel 1 ripe kiwi and place in a small blender or food processor. Purée until smooth. If desired, strain through a fine-mesh sieve to remove seeds for a smoother texture. Measure out 0.75 oz of the puree and reserve the rest for another use.
- 2
Assemble in shaker
In a cocktail shaker, add the aged dark rum (1.5 oz), coconut rum (0.5 oz), banana liqueur or 0.5 oz banana puree, kiwi puree (0.75 oz), Aperol (0.5 oz), falernum (0.5 oz), fresh lime juice (0.5 oz), simple syrup (0.25 oz), and 2 dashes of bitters.
- 3
Shake
Fill the shaker with ice (not crushed) and shake vigorously for 10–15 seconds until well chilled and the outside of the shaker is frosty.
- 4
Prepare glass
Fill a double old-fashioned or tiki-style glass with crushed ice (about 1 cup).
- 5
Double strain
Using a Hawthorne strainer and a fine-mesh sieve, double-strain the shaken cocktail over the crushed ice in the prepared glass to remove ice shards and any kiwi solids for a smooth drink.
- 6
Top and finish
If desired, gently float an additional 0.25 oz of Aperol on top for color contrast (pour slowly over the back of a spoon). Optionally add one small extra dash of bitters on top for aroma.
Garnish
- 7
Thread the banana slice or banana chip onto a cocktail pick and rest it on the rim or lay it across the top of the crushed ice. Place the kiwi wheel on the rim or as a secondary garnish. Tuck a pineapple leaf or a small mint sprig into the ice for a tropical finish.