Ikona Big Wave Recipe

Prepare shaker

Fill a cocktail shaker with 6–8 ice cubes (enough to chill the liquid).

Measure and add spirits

Pour 2 oz white rum and 0.5 oz aged rum into the shaker.

Add liqueur and mixers

Add 0.75 oz blue curaçao, 1 oz fresh lime juice, 1.5 oz fresh pineapple juice, 0.5 oz coconut cream, and 0.25 oz simple syrup to the shaker.

Dry shake (optional)

If your coconut cream is thick, secure the shaker and shake vigorously without ice for 8–10 seconds to emulsify the cream with the juices.

Wet shake

Add ice to the shaker (if you dry-shook) or proceed with the ice already in the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold.

Prepare glass

Fill a tall Collins or highball glass with the 2 cups of crushed ice, mounding it slightly above the rim to create a dramatic 'wave' effect.

Strain cocktail

Double-strain the shaken cocktail over the crushed ice to keep the texture smooth and remove any pulp.

Add club soda

Top the drink with 1 oz club soda to add effervescence and lighten the mouthfeel. Pour gently so the liquid layers slightly.

Bitters and garnish

Add 2 dashes of Angostura bitters across the top of the crushed ice for aromatic contrast. Garnish with a pineapple wedge on the rim and a fresh mint sprig. Add a cocktail umbrella if desired.

Serve

Serve immediately with a straw and a long spoon. Encourage the guest to stir lightly so the blue curaçao creates swirling 'big wave' streaks through the pale tropical mix.