I was a fan ofKōloa Rum before I ever visited Kaua’i. The idea of visiting the Kōloa Rum Company in person was exciting, having seen pictures of the building on the Kilohana Plantation and having enjoyed making cocktails with their products at home. Sadly, when I was actually in Kaua’i, I got to the tasting room just a little too late and didn’t get to partake on-premises. Good thing I can still enjoy the flavors of

Kōloa Rum and of the islands, courtesy of my local liquor store. I was so happy, then, when I was offered three delicious recipes for Kōloa Rum cocktails to share with Real Food Traveler readers.

Save these three recipes to Pinterest to keep them handy. Photos courtesy Kōloa Rum Company. Graphic by RealFoodTraveler.com.

3 Kōloa Rum Cocktail Recipes

Tropical Punch

Mixologist: Jennifer Bryant 

Ingredients:
2 oz. Kōloa Kaua’i Dark Rum
2 oz. mango nectar
¾ oz. kumquat juice
½ oz. lime juice
¼ oz. cinnamon simple syrup
Garnish: Citrus ends, umbrella and a cinnamon stick 

Instructions:
Fill glass with ice. Add mango nectar, kumquat juice, lime juice and cinnamon simple syrup. Top with Kōloa Kaua’i Dark Rum.

Tropical Punch. Photo by Vanessa Palmisano courtesy Koloa Rum Company.

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Bloody Maricia

Mixologist: Jennifer Bryant

Ingredients:
Up to 2 ounces Kōloa Kaua’i Spice Rum per serving
BLOODY MARICIA MIX:
4 ½ TBS grated horseradish
1 TBS Tabasco sauce
1 ½ TBS Worcestershire sauce
¼ tsp celery salt (optional)
½ tsp Old Bay seasoning
¼ tsp black pepper
¼ tsp white pepper
1 1/2 qt. tomato juice
Juice of 1 lemon
Garnish: celery, lemon wedge bacon and farm tomatoes

Instructions:
Build in shaker. Add Kōloa Kaua’i Spice Rum, 5-6 oz of Bloody Maricia mix, ice, and shake. Pour into a glass with ice and garnish. Add more hot sauce or Horseradish to taste.

Creative Notes: Bloody Mary’s are very versatile; it is easy to get creative and add flavors and seasonings to your preference. They can be made with smoked flavor, Italian seasoning mimicking pizza or basil and other fresh flavors to create a lighter mix.

Bloody Maricia cocktails. Photo by Vanessa Palmisano courtesy of Koloa Rum Company.

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Hawaiian Mule

Mixologist: Jennifer Bryant 

Ingredients:
2 oz. Kōloa Kaua’i Gold Rum
2 TBS roasted pineapple, diced
3-4 mint leaves, chopped
1 oz. Calamansi juice
2-3 oz. ginger beer
Garnish: Fresh mint, roasted pineapple wedge and fresh pineapple leaf.

Instructions: 
Muddle Mint with Kōloa Kaua’i Gold Rum. Add crushed ice, Ginger Beer and Kalamansi Juice. Stir in cubes of roasted pineapple and garnish with a roasted pineapple wedge.

The Hawaiian Mule photographed by Vanessa Palmisano courtesy of Koloa Rum Company.

 To learn more about Kōloa Rum Company including where to purchase their products, visit their website, here.

-By Courtney Drake-McDonough, Publisher and Managing Editor, Real Food Traveler

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Hungry for more? Here are even more Koloa Rum cocktail recipes.

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