Bring A Touch Of Mahiki To Your Next Party
With summer proving to be a scorcher, Mahiki in Mayfair has come up with these fabulous recipes, using Mahiki’s special brand of coconut rum, to keep your cool and impress at your next BBQ or garden party.
Mahiki Coconut Sorbet
Ingredients
80ml Mahiki Coconut
40ml Milk
50ml Double Cream
80ml Coconut Cream
Real Coconut
Dry Ice
Method
Put all the ingredients into a shaker. Add 4 tablespoons of dry ice and stir until the mixture consistency stiffens ensuring the ice has dissolved. Serve inside a halved coconut and sprinkle on grated coconut.
Mahiki Coconut Smash frozen cocktail
Ingredients
50ml Mahiki Coconut
2 segments Pink Grapefruit
1 Fresh Passion Fruit
5ml Passion Fruit syrup
20ml Ting
Method
Put the fresh grapefruit and passion fruit in the jar. Muddle gently and add Mahiki Coconut, passion syrup and scoop of crushed ice. Crunch for few second. Top with Ting, add fresh crushed ice and garnish with half passion fruit and grapefruit slice.
Pink Panther
Ingredients
50ml Mahiki Coconut
15ml Creme De Cacao White
15 ml Lime Juice
70ml Orange Juice
10ml Grenadine
30ml Coconut Cream
Method
Put all the ingredients in the blender and add a full scoop of crushed ice. Blend for 30 – 40 seconds and pour into a Hurricane Glass.
Garnish it with pineapple leaf and cherry.
