The Splice is another tropical drink with a melon-liqueur base, which differs by adding the taste of coconut rather than a citrus like orange or limes.
Coconut milk is made from the flesh of a coconut, not the juice in the middle. That’s called coconut water. Coconut milk is used throughout Southeast Asia for making curries, soups and various creamy desserts. You don’t want to use this in your cocktails.
Coconut cream is a thick liquid that’s also made from the flesh of the coconut but isn’t diluted with water. It’s also called cream of coconut and is very sweet. If you can’t find any at the store, you can make your own by adding coconut extract and a little sugar to regular whipped cream.
Malibu rum comes from Barbados and was originally manufactured so that bartenders could make Pina Coladas more easily. The popularity of Malibu took off with the explosion of Tiki drinks, and several different varieties are now available which experiment with various fruit flavours and spirits. The original coconut based rum liqueur is still by far the most popular, and used in a whole range of summer cocktail recipes.
Here’s the recipe for making a Midori Splice Cocktail:
- 30ml Midori
- 30ml Malibu Rum
- 90ml Pineapple juice
- 30ml Coconut Cream
- Pineapple wedge to garnish
- Fill a tall glass with ice
- Add the Midori, then the Malibu, and top with pineapple juice to a couple of inches from the top of the glass
- Stir gently
- Top with coconut cream
- Garnish with a wedge of pineapple
- Tall glass