If coffee isn't the first thing you think of when someone mentions tiki cocktails, you'd be forgiven. But think about it. Coffee comes from the same places as a lot of the beautiful ingredients for classic tiki drinks! Taking inspiration from the fantastic Mr Bali Hai, I used a milk punch base to soften things up on the rum side before coming in with the tropics! It may be a little shy coming together, but the results are well worth the wait!



 30 ml Brewed black tea
 10 ml Batavia Arrack van Oosten
 4 ml Rum(Plantation Original Dark)
 4 ml Amaro Nonino Quintessentia
 6 g Sugar
 6 g Lemon juice
 15 g Whole milk
 15 ml Overproof Rum(Plantation Old Fashioned Traditional Dark)
 22 ml Mr Black Coffee Liqueur
 45 ml Pineapple juice (fresh)
 22 ml Orange juice (fresh)
 7.50 ml Lemon juice (fresh)
 22 ml Honey syrup



Brew some black tea (I used English Breakfast) and let sit in refrigerator to cool


Once tea is cool - mix with Batavia Arrack, Plantation Original Dark, Amaro Nonino, sugar, and the 6g of lemon juice until sugar is dissolved


Once sugar is dissolved, stir in whole milk slowly as the mixture curdles


Store mixture in a refrigerator for 2 hours or overnight for best results


Strain curds out of mixture using a fine mesh strainer and a coffee filter (should yield approx. 60 ml of base)


Combine the resulting 60 ml of base with the Plantation OFTD, Mr Black, pineapple juice, orange juice, 7.5 ml of lemon juice, and honey syrup in a shaker with ice and shake well to combine


Strain into a tiki glass, garnish with whatever you like (pineapple fronds, orange peel, cherries, etc.) and enjoy!

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