Macadamia Nut Chi Chi

According to the Punch! article, Don the Beachcomber and Trader VIc, the originators of all things tiki, had versions of this. I don't have the original recipes, but Jeff "Beachbum" Berry published an updated version in his book Intoxica!.

The recipe I used says Coconut Cream, but that seems unlikely and I suspect Cream of Coconut is intended. The former is unsweetened, the latter is sweetened and much more commonly used in cocktails. Since there is no other sweetener, I'm going with Cream of Coconut such as Coco Lopez or Coco Reàl.

It's basically a Piña Colada with macadamia liqueur and no rum. Personally, I say scrap the vodka and use rum instead. If you want to stay close-ish to the original, use El Dorado 3 Year. I like to use a varying blend depending on my mood. The base is El Dorado 3 Year, but the rest could vary using different amounts of Ten to One White Caribbean Rum, Worthy Park 109, and Smith and Cross topped with a bith of Lemon Hart 151.