August 7, 2019

Kiliki Cooler


I was recently reminded how easy it is to make your own fruit syrups. So when I spotted passion fruit at a supermarket I bought four to give it a try,

Before I got started I had decided to give it a try in a Kiliki Cooler - a Beachbum Berry creation made for the host of the Hukilau.

That recipe calls for coffee syrup - so I made that too.

I started by gently heating 350 g sugar and 3 dl water to the boiling point in a pan.

While that was happening I split the passion fruits and scraped the contents into a bowl - and since I was making both the syrups at the same time I pulled a shot of espresso on my espresso machine.

I added 50 cl of the simple syrup to the espresso - equal amount actually.

And then I added the passion fruit to the rest of the syrup in the pan and let it bubble away for a minute or too.

I let the passion fruit syrup steep for a couple of hours before I strained it - don't throw away the stuff you strain out it's excellent on a cheese sandwich or on ice cream.

When both syrup were completely cooled and bottled I mixed the cocktail:

  • 6 cl rum - I used Plantation Xaymaca
  • 1,5 cl lime juice
  • 1,5 cl orange juice
  • 1,5 cl pineapple juice
  • 1,5 cl passion fruit syrup - see above or use a ready made syrup like Giffard's
  • 1,5 cl coffee syrup - see above or buy some.

Shake everything and pour unstrained into a low wide glass. Garnish with fresh fruit.

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