Exotic Drinks

Written by Armand Kohn on . Posted in Food/Dining

After a brief hiatus from writing and a week of sobriety, I can say that I sincerely missed both writing and drinking. It is fortunate that I made my heroic return during the travel issue as exotic drinks are some of my favorite.


Exotic drinks describe a wide variety of cocktails. They are sometimes known as tiki drinks and can be served in anything from a hollowed-out coconut to a flower vase.  They are among the most complicated of cocktails but they are oh-so worth it. They commonly use rum as a base and have a delicious mix of fruit and liquor. In my humble opinion, there are few experiences as satisfying as drinking one of these while reclining in a beach chair, watching the sun set over the ocean.

The region best known for its rum is, of course, the Caribbean. The general way rums are differentiated is by their country of origin: Puerto Rican rums come from Puerto Rico, and Jamaican rums come from Jamaica, and so on. A more interesting bit of knowledge is that, in most cases, Spanish-speaking countries in the Caribbean produce lighter rums than the English-speaking regions.

With rum’s tropical origins in mind, I present to you a drink which perfectly captures the characteristics of an ocean paradise: the Blue Hawaiian. A base of light rum is the canvas upon which the flavors of orange, pineapple, and more sour citrus fruit play. This drink calls for blue curacao, which is essentially a blue version of triple sec. This orange-flavored blue liquor gives the drink a stunning blue color, only accentuating the beach vibe of this drink.

Regardless of whether you are drinking this with your toes in the white sands of a faraway isle or in the sandbox in your backyard, this drink will surely give you the vacation feel you seek.

Just remember — time flies when you’re having rum.

Blue Hawaiian

Collins glass filled with ice

1 ounce of white rum

1/2 ounce of Blue Curacao

2 ounces of pineapple juice

2 ounces Sweet Sour

Add the ingredients in order listed to the glass. Garnish with an orange slice and a cherry. And remember it is always okay to adjust the recipe to your taste preferences.

* * *

If you have any questions or comments I will be happy to address them in the following week at the end of my article. Please send them to This email address is being protected from spambots. You need JavaScript enabled to view it. . Good luck behind the bar.

Armand Kohn is a certified bartender and University of Maryland alumnus. He now resides in Michigan where he works as a medical researcher while pursuing a master’s degree in basic medical science.

By Armand Kohn