Miami Kula

“We took one of the first tiki cocktails ever created called the Sumatra Kula, made by the beachcomber. His original recipe had citrus flavors like orange, grapefruit, lime and was only mixed with rum. You know what the original recipe tastes like if you follow the recipe now? Nothing. It’s like lemonade with a bad taste.

“The recipe we have now, Miami Kula, is correct. We assure the rum has 40 ABV/50 ABV. The original syrup is one part water and one part honey, which doesn’t taste right because it’s watered down. So, with this cocktail now, you’ll want to taste the honey, or a guest will send it back. I made one which is 75% honey and 35% simple syrup. It becomes a syrup that tastes like honey, so the ice does not overdilute. Then I started to riff the citrus mix with more orange and less grapefruit to make it less sour. I do this experimenting a lot with classic tiki cocktails.”

The cocktail is also made with additional flavors and elements, including exotic bitters and guava nectar, combined with Don Q 151 Overproof Rum. “Instead of adding light rum, I add overproof rum. We add a hint of passionfruit and Overproof Rum, which is often used in tiki cocktails. We have intense flavor—the antiqueness of the agave, which tastes like honey but a little smoky. And then the classic lime that is always needed.

The drink is garnished with mint and dehydrated lime for a modern touch and is served in a long custom-made glass. “We call it Miami Kula because we fixed it by including the blue agave nectar. It’s very dense. I carve the citrus and the lime. I am inspired by this one, and it makes a fantastic drink.”