Mr Bali Hai - Rum, Pineapple & Coffee Tiki Cocktail

Originating from the Bali Hai restaurant in San Diegeo around the 60s. It was named after Mr Bali Hai, the restaurant's statue that prominently sat out front. Typically served in a tiki mug but an old fashioned glass will also work perfectly fine. COFFEE COCKTAIL CHALLENGE: https://bit.ly/coffee-cocktail-challenge A welcome combination of rum, coffee and pineapple that works surprisingly well. The original recipe calls for a 35% coffee-infused brandy in order to stand up to the strong flavours of the combination of rums. Mr Black Cold Brew Coffee Liqueur is the ideal modern alternative due to it's bold coffee flavours that come to the forefront. Check out some Mr Black's tiki + coffee cocktail recipes: https://bit.ly/mr-black-tiki RELEVANT LINKS Mr Bali Hai history (Distinguished Spirits): https://bit.ly/distinguished-spirits-mr-bali-hai Minimalist Tiki Cocktail Book: https://bit.ly/minimalist-tiki Surfside Sips (coupon STB20): http://bit.ly/surfsidesips Tiki Mugs on Amazon: https://amzn.to/32BiRsy Tiki Mug (used in the video): https://bit.ly/tiki-cocktail-mugs INGREDIENTS - 45 ml Dark Jamaican Rum (such as Coruba) - 30 ml Lightly Aged Rum - 22.5 ml Mr Black Coffee Liqueur (original calls for coffee-infused brandy) - 45 ml Pineapple Juice - 30 ml Lemon Juice - 15 ml Simple Syrup METHOD 1. Combine all the ingredients into your cocktail shaker 2. Briefly shake with crushed ice to mix 3. Pour into a tiki mug (or double old fashioned glass) 4. Top with crushed ice 5. Garnish with pineapple fronds, skewered cherries and orange peel Music by Gurty Beats - ShakaHop: https://gurtybeats.bandcamp.com/track/shakahop-instrumental-by-gurtybeats