When I set out to grow an edible cocktail balcony garden this spring, I didn’t anticipate that the plants I’d use the most for cocktails would be the flowers. While I’ve barely used the sage, oregano, and thyme, the petunias (not even edible!) have been providing a steady supporting role in the home bar this summer.
? Orange Hawaii ?
(Wasn't feeling the blue hue for a true Blue Hawaii :P)
- 1.5 oz white rum
- .5 oz curaçao
- 1 oz pineapple juice
- .5 oz lemon juice
- .25 oz simple syrup
- 1 tsp cream of coconut
Shake all the ingredients and serve in a tiki mug or a hurricane glass with a flower if you've got one! 🙂
See also: How to Make Tiki Mugs Out of Clay