Acapulcoco (Tiki Version)

 

 This is not the Acapulcoco from the New York Bartender's Guide. It is something that came up on an ingredients search I was doing when trying to come up with a flavor combination I was more in the mood for. 

I was just at Archipelago, the tiki bar on U Street, where I had one tiki that combined tequila and dark rum. I wanted to do more of the same and came across this recipe for an "up" drink that would have looked terrible in a cocktail glass.

Tikis, you know, are perfect for disguising brown liquor punch in a fierce visage topped with fruit and crushed ice. I even learned that it is no problem to take a total of three ounces of liquor and top it with ice in a tiki mug. It may seem like you are not getting much of a drink, but tikis are potent and some tiki mugs are so large that filling them to the top with liquid would be like dancing with the devil.

Here's the recipe as I modified it for tiki mode.

• 1 oz. gold tequila
• 3/4 oz. dark rum (Lyon Bijou Batch used)
• 1 oz. coffee liqueur (my homemade coffee liqueur used)
• 1 tsp. cream of coconut

Combine all ingredients in a shaker with ice. Shake and strain into a grim-faced tiki mug. Top mug with crushed ice and assortment of fruit, stir stick, and straw.