TIKI LAU

 

 

INGREDIENTS

Deadhead Rum

Pineapple  infused brandy

Trader Vics macadamia nut  liqueur

Coconut water

Fresh lime juice

Berrit's ginger beer

 

METHOD

In a cocktail shaker, mix Deadhead rum, pineapple brandy, Trader Vic's macadamia nut liqueur, coconut water, and lime juice. 11 shakes.

 

 

Original cocktail by Mike Bentle

  1.5oz

.75 oz

  .5 oz

   2 oz

.75 oz

Pour over ice in cocktail glass. Add float of Barritt's ginger beer. Top with Deadhead rum float.

 

Garnish

With lime wedge, cherries, and mint sprig. Serve with side of coconut chocolate covered macadamia nuts.