Lost cocktails of the Bali Hai, San Diego - Tiki Drinks and Food

A arriano Tiki Socialite San Diego Joined: Jun 13, 2006 Posts: 1603	A arriano Posted posted on Mon, Jun 17, 2013 6:03 PM I almost didn't bother to make the Cup O Gold, but decided I should just to be complete. The ingredients of the Cup O Gold are listed on the early Bali Hai menus as pineapple juice, light Virgin Islands rum, and coconut. If that sounds familiar, it should. It’s a frickin’ piña colada! The current Bali Hai menu now lists orange juice as an additional ingredient. That was undoubtedly necessary as Bali Hai’s menu now also includes a piña colada. But to stick to the point of this thread, I made the original version. And you know what? It isn’t bad. You know why? Because piña coladas are pretty damn good, although personally I’ve always felt they needed lime juice to balance out the sweetness. Here’s my take: CUP O GOLD 1½ oz Light Virgin Islands Rum (used Cruzan) 3 oz Pineapple Juice 1 oz Cream of Coconut (used Lopez) Mix with crushed ice in a blender, and pour ingredients in a cocktail glass. Garnish with a lime wedge so folks can add some lime juice if they wish. To make the current version of Bali Hai’s Cup O Gold, I’d suggest cutting the pineapple juice in half and adding 1½ oz orange juice. "I am Lono!" -- Hale Ka'a Tiki Lounge [ Edited by: arriano 2013-06-17 18:15 ]

I almost didn't bother to make the Cup O Gold, but decided I should just to be complete. The ingredients of the Cup O Gold are listed on the early Bali Hai menus as pineapple juice, light Virgin Islands rum, and coconut. If that sounds familiar, it should. It’s a frickin’ piña colada! The current Bali Hai menu now lists orange juice as an additional ingredient. That was undoubtedly necessary as Bali Hai’s menu now also includes a piña colada. But to stick to the point of this thread, I made the original version. And you know what? It isn’t bad. You know why? Because piña coladas are pretty damn good, although personally I’ve always felt they needed lime juice to balance out the sweetness. Here’s my take:

CUP O GOLD
1½ oz Light Virgin Islands Rum (used Cruzan)
3 oz Pineapple Juice
1 oz Cream of Coconut (used Lopez)

Mix with crushed ice in a blender, and pour ingredients in a cocktail glass. Garnish with a lime wedge so folks can add some lime juice if they wish. To make the current version of Bali Hai’s Cup O Gold, I’d suggest cutting the pineapple juice in half and adding 1½ oz orange juice.

"I am Lono!" -- Hale Ka'a Tiki Lounge

[ Edited by: arriano 2013-06-17 18:15 ]

Post #682484 by arriano on Mon, Jun 17, 2013 6:03 PM