Post #28220 by PiPhiRho on Thu, Mar 27, 2003 11:10 AM

OK, before it's too late here is my entry. This is the Kava based cocktail I have been working on for a couple of years. The Kava alone may disqualify it, as might ease of making it, but it's pretty exotic. This is the best mix I have come up with so far, although I do have variations. It is a mix of Fijian Kava and rums with passion fruit, banana and coconut flavors. All native flavors of the Fiji islands. I based it on the Zombie and I call it the Cannibal.

· 3 to 4 oz brewed Kava, sweetened with 1 oz Trader Vic’s Passion Fruit Syrup
· 1 oz white Rum (Cruzan Banana or coconut or both can be used to enhance the banana-coconut flavors, or just use a good white rum)
· 1 ½ oz Rhum Barbancourt (3-stat or 5-star)
· ½ oz Dark Rum (Meyer’s of Whaler’s)
· 2 oz Kern’s Banana-Pineapple nectar or After The Fall Banana Casablanca, or banana nectar (Looza, Pampryl or make it yourself)
· 1 oz strained coconut milk or Knudsen’s Coconut Nectar
· ½ oz Bols Bohemian Raspberry liqueur
· 151 Demerara float

To make:

First brew the Kava in a bowl. Put cracked ice into a cocktail shaker. I use a coconut bilo, which is what kava is traditionally drank from, to scoop up some kava. These hold about 4 to five oz and I leave room for the syrup. Add 1 oz Trader Vics passion fruit syrup and stir it in good to mix. Pour bilo contents into shaker. Add rums and nectars, cover shaker and shake vigorously. Pour ice and all into a 16 to 20 oz ceramic tiki mug. dash in a some of the raspberry liqueur and top with a demerrara float. Garnish as usual.

Needs to be served in a tiki mug as the color is kind of nasty (kava looks muddy). Unfortunately, a Shecky mug is a little too small. A headhunter mug, a Mr. Bali Hai or something similarly savage works best.