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Is that white, opaque, and creamy liquid sitting in the champagne saucer a tahitienne cocktail? Yes, yes it is. Also that jar in the background is filled with coconut cream, I promise.
A light blue tropical drink cartoon with a straw and a citrus wheel

Yet another delectable option for our recent tiki drinks stream. The Tahitienne is like drinking a coconut cream pie right from the glass.


To get the coconut water for this one, I actually got it from a drinking coconut that I found at the store after work. The instructions made it seem like it was going to be a simple process: Cut the husk until you see the peace sign, stab the butt of your knife into the soft spot, stick a spoon in it and then pop the top off.


Indeed the process may sound simple (he says sarcastically), but I had to shave almost the entire coconut off before I could find those little bowling ball holes that I could stick a straw into. It was a rather young coconut, so I could only poke one of them, and the process of removing the coconut water within was a repeated process of dipping in my straw, covering the top, and transferring a strawful at a time, until 2 ounces were prepared for the cocktail.


The effort in this case was also worth it though. Coconut water has a very different sweetness to it that elevates the cream of coconut (which is already really tasted on its own). This one even looked super good on its own without the need for a garnish. Such sheen that looked like polished ceramic tile in a delicate silicate holder. Pristine 🤌

Tahitienne

Tahitienne

  • 1½ oz (44 ml) White Rum (Bacardi)
  • 2 oz (59 ml) Coconut Water (fresh from a young coconut)
  • 1 oz (30 ml) Cream of Coconut (Coco López)
  • 1/4 oz (7 ml) Orange Liqueur (Citrónge)

Method: Shake & Strain

Credits: Tiki Drinks, Weston & Sharp

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