Kikikōlada Recipe

The lovechild of a blue hawaiian and a pia colada, the kikiklada from fanny chu at brooklyns donna is everything we love in a tropical cocktail, amped to the max and tinted an electric shade of blue for good measure. Its a little more pia than colada, featuring both pineapple juice and tasty pineapple liqueur (giffards caribbean pineapple, to be specific). The blend of cream of coconut and coconut milk adds a luscious richness without overpowering the drink with sweetness a deft touch we appreciate, especially in a cocktail that looks like itd taste like melted candy. The cleverest choice, though, was chus decision to split the rum base. She uses khana aged rhum agricole (the influence behind the drinks name) for its grassy, bright flavors, along with rum-bars white overproof jamaican rum for its enticing heat and ester-heavy pungency (rum fire would be a good choice here, as well). If you dont have blue curaao on hand, you can use orange curaao (or triple sec, or orange shrubb), with a drop or two of blue food dye added.