Today is my graduation day! And I couldn’t have asked a more perfect person than my fav wahine, Shanna from Pineapple and Coconut to guest post for me today! As you will see, we have a special “Aloha” bond and of course she made the most perfect cocktail for today’s festivities!
Hi this is Shanna and I am the owner and operator over at the blog, Pineapple and Coconut. It’s funny that I am doing this guest post for Sam because a few weeks ago I had asked her to do a guest post for me as I was about to have a crazy busy month with finishing up (well almost finishing ) our kitchen remodel and moving into the house, I knew I wouldn’t have as much time to blog so I needed some help from other blogger friends to fill in some gaps. Sam also has had a very busy month with her graduation and wasn’t going to have much time for her blog as well and she asked me to guest post pretty much the same day I asked her. She made an awesome, classic Hawaiian dish, the Loco Moco, for my blog and I wanted to create a fun, Hawaiian drink to celebrate her graduation. So I created this Pog Daiquiri for her.
Hawaii is home away from home. It is my absolute favorite place on earth and every time I meet someone with a connection to Hawaii such as Sam, we almost always hit it off right away. Gotta love that Aloha spirit.
My family went to Hawaii ALL the time when I was growing up; my dad was an airline pilot and was actually based there when I was really little, and I remember having breakfasts at our hotels on Waikiki beach and my favorite treat to get, besides macadamia nut pancakes, was POG.
POG is a combination of passion fruit , orange and guava juices. I also love just guava juice, but there is just something so good about POG that every time I have it now it takes me back to having breakfast at the Beachcomber, Royal Hawaiian or Outrigger hotel when I was a kid. Except now as an adult – I add booze,which makes it THAT much better.
Sam and I also share a love of passion fruit, known as Lilikoi in Hawaiian. Her mom still lives in Hawaii and has Lilikoi trees in her yard. I wish they would grow here!! So when I was at the Hawaiian Lei Days festival here in Vegas at the beginning of May I spotted a vendor that sells these amazing salts and spices with different island flavors and I spotted Lilikoi Cane Sugar and I knew I wanted to use that for rimming the glasses of these drinks. It was a perfect addition to this POG Daiquiri.
I tried these drinks with regular Bacardi silver rum and with Bacardi coconut. I didn’t want to take away too much from the flavor of the POG since it’s not very strong, and I wasn’t sure if the coconut would be too overpowering, but it wasn’t. It really enhanced the flavor of the juice. Plus a little float of dark rum on top and a tropical umbrella straw transports you right to a beach on Hawaii. For a few moments at least. I also tried these on the rocks and blended, and I think a fruity tropical umbrella drink has to be blended.
So raise a glass of this POG Daiquiri in congrats to Sam on her college graduation!! Thank you for having me guest post for you!!
- 1 can 15 ounces of Hawaiian Sun Pass-O-Guava nectar
- ½-2/3 c Bacardi coconut rum 4-6 ounces, Or Bacardi Silver
- 2 cups ice
- 2 tbsp Dark rum Bacardi or Meyers, divided
- Simple syrup even 1:1 water/sugar ratio heated until sugar is dissolved then cooled
- Sugar for rimming glasses use a finer granule sugar or flavored sugar such as the Lilikoi Cane Sugar from www.saltywahine.com
Take two cocktail glasses and dip the rims in simple syrup and then coat in sugar.
In a blender combine the juice, ½ c (4 ounces) rum and ice and blend well.Taste and add more rum if desired. Divide between the glasses and top each drink with 1 tbsp of the dark rum. Add a fancy tropical straw and enjoy!!
Notes: The juice can be found at Whole Foods. There is also a brand of juices called Ceres, that makes guava and passion fruit blends. If you can’t find the Hawaiian Sun nectar, you can combine the passion fruit and guava juice in equal parts with orange juice to make your own POG nectar. So 5 ounces of each to make up for a can of the nectar.