Courtesy John Allison, Lost Lake, Chicago
John Allison created this tiki drink based on Paul McGee’s Don’t Touch My Bikini cocktail. This version, a reference to designated drivers, keeps the tropical vibe with coconut syrup and fresh lime. Allison says don’t skimp on the garnish, a critical part of any good tiki drink. “A good drink doesn’t have to have alcohol in it,” he says. “But you should put just as much care into [it].
- 1½ ounces coconut syrup (equal parts coconut milk and simple syrup)
- ¾ ounce lime juice
- 3 ounces sparkling water, like Topo Chico
- Fee Brothers Old Fashioned Aromatic Bitters, to taste
- Mint bouquet, for garnish
- Pineapple slice, for garnish
In a Collins glass, combine the coconut syrup and lime juice. Top with 1 cup crushed ice. Mix with a swizzle stick or long spoon until combined, about 10 seconds. Add sparkling water and mix briefly again. Fill glass with more crushed ice. Dot the top of the drink with bitters, covering the surface and creating a “halo” effect on top. Slap the mint bouquet to release its aromatic oils. Garnish with the bouquet, along with any other tropical garnishes on hand. Serve with a straw.
Add 1½ ounces rum.