On October 11, A Culinary Romp Through Paradise will end at Oasis on the Beach with a presentation from Koloa Rum Co. president, Bob Gunter. Joel Downs, mixologist at Oasis on the Beach, will feature these cocktails made with Koloa Rum. If you can’t make it, the Koloa Rum Co. and Oasis on the Beach have generously shared these recipes for our readers. The Koloa Coconut Lavender Daiquiri is made with the new, naturally flavored Kauai Coconut Rum and house-made lavender simple syrup. Dark & Stormy, Koloa Style is made with house-made ginger beer and fresh pineapple juice. If you don’t have fresh, you can use canned. Visit the Koloa Rum website for more recipes.
Koloa Coconut Lavender Daiquiri at Oasis on the Beach. Daniel Lane photo
Koloa Coconut Lavender Daiquiri
Created by Joel Downs of Oasis by the Beach
- 1½-0unce Koloa Coconut Rum
- ¾-ounce lavender simple syrup
- ½-ounce pineapple juice
- ½-ounce fresh squeezed lime juice
Lavender Simple Syrup: Boil one cup of water and add three tablespoons of lavender blossoms. Stir in two cups of sugar and dissolve. Allow mixture to cool then strain. Combine ingredients in a cocktail shaker with ice. Shake well. Strain into a coupe or martini glass.
Dark & Stormy, Kōloa Style at Oasis on the Beach. Daniel Lane photo
Dark & Stormy, Koloa Style
Created by Joel Downs of Oasis by the Beach
- 1 ½-ounce Koloa Dark Rum
- 1 ½-ounce homemade ginger beer
- ½-ounce fresh squeezed lime juice
Homemade Ginger Beer: Bring five cups of water to boil and add ½ cup fresh minced ginger. Cover, let steep for one hour and strain. Add one cup brown sugar and ½-ounce fresh squeezed lime juice. Combine ingredients and serve over ice in a highball glass.
