Last Updated on October 10, 2022 by The Noms
This cocktail is tropical as all get out! The Hawaiian Creamsicle is a Stroh rum based cocktail, and dare I say transports you to the beach in Hawaii!
So we have used Stroh Rum in cocktails before. In planning this one, we had come across some pineapple coconut juice that was begging for a tropical cocktail to be put in. And boom, this Hawaiian Creamsicle came to be. Now, this is not a true creamsicle. We didn’t use vanilla or whipped cream vodka (or even cream), and we didn’t use coconut rum like in a painkiller (rum, pineapple and coconut cream), but it’s kind of a mashup between the two drinks. And then of course we embellished from there, because duh.
This post contains sponsored content brought to you by Marussia Beverages. We received compensation to create this post. But, all opinions and views presented here are 100% our own. This post contains affiliate links for products that we think you as readers might find useful, and we make commission off of these! For more details about our affiliates, click our Disclosure and Contacts Page.
We don’t always stay simple for drinks, especially tropical ones. We do like to add in more flavors to make it more than just a pineapple and coconut cocktail. Fresh juices are a favorite, and when we saw this juice, we made sure to add some fresh orange juice to it, as well as some lime.
What if I Can’t Find Pineapple Coconut Juice?
The brand we used was R. W. Knudsen, but if you can’t locate it, use 1.50 oz pineapple juice and .50 oz coconut cream, and it will be close to the same properties as the bottle of juice that we used.
The tropical flavors we used in this coconut, pineapple, rum, and orgeat will have you dreaming of beach vacations when you make this easy cocktail. This cocktail is getting us into the summertime spirit today, and we hope you will too!
When we started this cocktail we knew the base was the aforementioned pineapple coconut juice and the Stroh Rum. We wanted another rum in that, so added Mezan XO Jamaica aged rum for some flavors of banana, spice and tobacco. Then, fresh lime and orange juice, orgeat (almond syrup) and cinnamon syrup for more tropical flavors.
This combo is fresh, light and oh so beachy. But it does pack a punch. Stroh isn’t a light rum, it’s Stroh 160 and overproof!
If you don’t have Mezan, use a Jamaican rum for that bit of molasses flavor.
What Rum Did we Use?
As I said, we used Stroh Rum as the base. If you aren’t familiar with Stroh Rum, it’s an overproof rum that has the flavors of butterscotch, cherry and vanilla. It comes from Austria, and is made from sugarcane byproducts. Stroh comes in different proofs: 76, 80, 108, 120 and 160. In this case we used the highest proof, the 160. A lot of times it is drunk neat or in warm cocktails, but we have found it makes a great rich and spicy base for cold tropical cocktails!
It’s also used a lot in baking and boozy desserts. Because it’s overproof, of course we had to set it on fire in our Skull Mug from Stroh.
This Skull Mug made by Tiki Tony is a fun one for sure! The hole for the cocktail is in the back of the skull, with a dedicated spot on top to set the skull on fire. So, of course we did! We added half a lime that was juiced and reamed out, and then used our secret weapon for lighting a cocktail on fire: lemon extract! Now, this dedicated spot on the top of the vessel could easily be set on fire without the lime, but we wanted to make sure that it stayed lit for a long time, so went with the lime half!
The Lemon extract lights really easily, and the way you get sparks is by dashing some grated cinnamon on the top. Now, if you do this, please do it carefully, and not around anywhere that you will set anything on fire. We are (semi) professionals! But, we hope you at least enjoy the fun pictures!
Cheers, and hope you try this tasty tropical cocktail!
Also, don’t forget to follow us on Instagram and tag #gastronomcocktails so we can see all the wonderful recipes YOU recreate from this site!
You can also subscribe to our newsletter so you never miss a delicious recipe again!
Like this recipe? Try these below, too!
Other Stroh Cocktails
- Tiki Takeoff – Chilled Magazine
- Stroh Winter Cocktail – Dirndl Kitchen
- Stroh Hot Chocolate – Boston Magazine
Other Tropical Cocktails
- Zombie Blood Colada
- Rambler’s Ruby
- Ancient Mariner
- Navy Grog
- Sparkling Tropical Mocktail
- Pineapple Express
This Stroh Cocktail recipe is tropical, rummy and delicious! Pineapple, coconut, orange and almond mix in this and play well together!
- Combine all ingredients in a shaker with ice.
- Fill cocktail vessel or large glass with fresh cracked or crushed ice.
- Shake cocktail and strain into cocktail vessel or glass.
- Garnish with mint and a straw!
If you don't have the Pineapple Coconut Juice, you can substitute 1.50 oz pineapple juice and .50 oz coconut cream.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 247Total Fat: .2gSodium: 7mgCarbohydrates: 29gFiber: .3gSugar: 19.1gProtein: .6g
PIN THIS HAWAIIAN CREAMSICLE COCKTAIL RECIPE FOR LATER!
Interested in stocking your own home bar? Make sure to see our favorites at our Amazon Store!
If you liked this post, don’t forget to subscribe for new (and of course free) recipes by entering your email address on the side bar (and get all the recipes delivered to your inbox when we post), so you don’t miss out on a thing. You can find us on Facebook, Instagram, Pinterest and Twitter!
Gastronomblog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.comFollow my blog with Bloglovin