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All content © 2008 by Tiki Tender
Feel free to use this recipe with proper credit given.
Mahalo nui loa!
The Tiki Kooler© was born in the mind of Mark "TikiTender" Woods and became a reality at The Golden Lion Cafe in Flagler Beach, Florida.
In the summer of 2006 "Tiki" was faced with a challenge. Michele Roux, President of Crillon Importers, was introducing a brand new product and wanted to launch it at The Golden Lion. The new product, Pango Rhum, was an addition to the Barbancourt family. Distilled in Haiti, Pango is best described as pineapple-mango flavored, with hints of spice thrown in.
At the time, Pango Rhum was available only at the Golden Lion. TikiTender set out to create an original recipe featuring the new rum. After some experiments, one which put one of his regulars in the sand outside the bar, the Tiki Kooler© was born. Just before Independence Day '06, the new drink (along with its creator) was featured in the premier issue of Code Red. a dining and entertainment magazine published by the Daytona Beach News-Journal. The Tiki Kooler© became an immediate sensation at the Golden Lion, where as much as 9 gallons of the new signature drink were sold on a Friday night.
1 1/2 oz Pango Rhum
3/4 oz Malibu coconut rum
splash of grenadine
pineapple juice to balance
1/2 oz dark rum, floated on top
Garnish: orange wedge, fresh mango, and a cherry
Preparation:
Fill a hurricane or pint glass with ice. Add the first four ingredients. Cover with a shaker and shake until thoroughly mixed. Top with a floater of dark rum and add garnish.