Bali Hai Colada

Name: Bali Hai Colada
Ingredients: 1.5 oz Moderately Aged Rum; .5 oz Overproof Demerara Rum; .75 oz Cold Brew Coffee Liqueur; 1 oz Coconut Syrup; 1 oz Acid-Adjusted Pineapple Juice; 5 drop(s) 20% Saline Solution; 1 dash(es) Aromatic Bitters

+ 2 Likes

By Andy Boimila

Submitted on: August 20, 2022

Tropical

Advanced Palate

Pineapple, coffee, and coconut WHY AREN'T MORE COCKTAILS DOING THIS!? Sure there's the Cafe Colada but there's a bunch of other stuff in there. I wanted to see if I could make it just pineapple, coconut, and coffee. I also took a page out of Garrett Richard's, of Sunken Harbor Club, playbook and used acid adjusted pineapple juice. The only difference is I adjusted mine to the acidity of lemon instead of lime.

Ingredients

1.5 oz
Moderately Aged Rum

.5 oz
Overproof Demerara Rum

.75 oz
Cold Brew Coffee Liqueur

1 oz
Coconut Syrup

1 oz
Acid-Adjusted Pineapple Juice

5 drop(s)
20% Saline Solution

1 dash(es)
Aromatic Bitters

Instructions

Garnish

pineapple frond and skewered cherry

Build

Frappe & Dump

Glass

Old Fashioned/Rocks

Estimated strength

About 17% ABV (estimate)

By Andy Boimila

YouTube Creator

Home bartender and part time bartender at Wusong Road in Cambridge, MA. Specializing in mixing up classic and modern tiki drinks at home. On Instagram and TikTok @mixinguptiki On YouTube at Mixing Up Tiki...

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Combine all ingredients into a shaking tin with crushed ice. Shake for 5-8 seconds. Open pour into Collins glass. Garnish and enjoy!

Editor's Note

A tiki build that boldly pairs pineapple and coconut with rich, cold brew coffee. Acid-adjusted pineapple juice lends a modern, sharp brightness to balance the deep rum and sweet profile.

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Ratings & Comments (1)

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Crafted Pour

2 October 2026

This sounds like an incredible flavor combination! Do you happen to have the recipe for your acid-adjusted pineapple juice and coconut syrup so others can try making this at home?