Koko Kanu 70 cl, 37.5% ABV - Jamaica Coconut Rum

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The cream of coconut is unpleasantly gloopy, while the coconut water is too subtle – it works in Godwin’s second version, because it’s a much shorter drink, but I can hardly taste it in Wilson’s drink. Wilson says that, despite the name, which means “strained pineapple”, it’s easier to keep the drink from separating if you don’t bother, but his would be better served with a spoon than a straw. The perfect blend of white rum and essence of real coconut will transport you to a tropical paradise, even when it’s raining outside.

In any case, it seems a shame to use a mild-flavoured light rum – it has no chance against coconut and pineapple – but the dark one in DeGroff’s recipe feels too heavy for a drink that is crying out to be sipped on a sunlounger, so I’m going to use golden rum. I like it with lime juice, ice and a bit of sugar with a mint leaf on top for a lovely refreshing drink. Victoria Moore hits the nail on the head in her book How to Drink: “At some point around the 1980s … piña colada stopped being a drink and became an excruciating razzmatazz of an event guaranteed to arrive at your table like a carnival float, in an obscenely large glass, decked with thrillingly garish paraphernalia such as a fuchsia paper parasol or six. Even with a mixer or in a cocktail for someone, I'd give them this over Malibu, but I personally prefer to sip my rums neat, and for me this ranks as one of the easiest sipping rums. could not get it so bought some koko kanu , it is very nice , smooth , I like it lots of ice a double measure tall glass full fat coke 😀 😋.All our journalism is independent and is in no way influenced by any advertiser or commercial initiative. Moore perspicaciously observes that the thickness of the drink is crucial, describing crushed ice as the ideal, though without a sufficiently powerful blender, she suggests serving the drink in an ice-packed glass instead.

Just as I’m wondering how many different rums it’s decent for one woman to have in her collection, I spot that he has helpfully included instructions on how to make your own coconut rum by fat-washing light rum with coconut oil, which provides surprisingly easy and effective, though it’s a subtlety that would be lost in the classic recipe using coconut milk rather than coconut water. There are two types of people in this world: those who admit to liking piña colada, and pretentious idiots. Moore, Larousse and Godwin’s first version all use coconut milk, and Wilson and Godwin’s second an “elegant, cream-free version of the gaudy abomination for self-hating, lactose-intolerant cocktail pseuds”, coconut water, which the former claims gives the drink “a much lighter and more complex flavour”. My score here is in relation to other flavoured rums I've tasted, which admittedly isn't a huge range - pineapple, banana, honeycomb. Also sign me up for newsletters so I can get special offers, recommendations, and expert advice to my inbox!The piña colada: naff or not – and even if you are a fan, is it one of those drinks that’s strictly reserved for holidays? Even the great mixologist Tony Conigliaro names it as his guilty pleasure – as if this totally tropical taste were something to be ashamed of. Richard Godwin, meanwhile, gives two piña colada recipes in his new book The Spirits, one using light rum and one using a mixture of dark and coconut rum (“the proper stuff, like Koko Kanu, not Malibu”). It is fabulous for an elderly lady drinker like myself LOL ' I totally recommend - it tastes a bit like rum Chata .