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The fairmont Chateau Whistler turns 30 this year, and to celebrate, it has launched a few new cocktails at its iconic Mallard Lounge at the base of Blackcomb Mountain. One of them is the CP Tiki, a throwback to the chateau’s early days as a Canadian Pacific Hotel. This one has flair and flare.
2 oz coconut-washed Bacardi Oakheart Spiced Rum
3/4 oz fresh lime juice
3/4 oz pineapple juice
1 1/2 oz home-made passionfruit cordial
1/2 oz simple syrup
To make the passionfruit cordial, place in a pot on medium-high heat 7 ounces passionfruit puree, 1 1/2 ounces honey, 1 1/2 cups hot water, and 1 1/2 ounces strained fresh lemon juice; reduce. (Makes enough for four cocktails.)
To make coconut-washed rum, melt 8 ounces of virgin coconut oil and combine with a 26-ounce bottle of Bacardi Oakheart in a large container such as a Mason jar. Shake periodically and leave overnight at room temperature. Place in freezer until fat congeals then strain liquid through a coffee filter.
Combine ingredients in a martini shaker. Shake and strain over shaved or crushed ice, preferably in a funtiki mug. Garnish with fruit, mint, and banana leaf. To flame, hollow out half a lime, add Chartreuse or high-proof rum, set on fire, then dust with cinnamon powder.