Frozen Cracktai

Frozen Cracktie_Main copyMy friend Karen and I fell in love with rum a few years ago when we were vacationing on Kauai. Our husbands had headed off on a day trip to kayak the seventeen mile stretch of the Na’Pali coast and left us to our own devices. One of our discoveries was the Koloa Rum Company, a local distillery that had set up shop on what used to be a sugar plantation and was now distilling what turned out to be some of the best rum I’ve ever had in my life.

Frozen Cracktie_PinterestNeither one of us had ever had straight rum before, but their tour included a tasting of white, gold, spiced and coconut rum as well as their version of a Mai Tai. We were so enamored with the coconut rum that we bought some to take back to our condo. Karen spent the rest of the week mixing rum with P.O.G. (Pineapple, Orange, Guava) juice to make POGtais, but I had something else in mind.

Dole makes a pineapple, orange, banana juice that Karen and Matt affectionately refer to as “crack juice.” Mostly because it’s so addictive that you just have to keep drinking more and more of it. (Matt can polish off a bottle in a day.) My version of a Mai Tai is made with crack juice. They’ve become quite popular here in the Flexible Life offices, and this post was the perfect excuse to share a cocktail in the office while we wrote blog posts and worked on some store formatting.

The recipe is super simple.

Frozen Cracktai
A refreshing blend of rums, peach schnapps and tropical juices.
Recipe type: Drinks
Serves: 1
Prep time: 
Total time: 
  • ½ c ice
  • 1oz spiced rum
  • 1oz coconut rum
  • 1 oz white rum
  • 1 ½ oz peach schnapps
  • 4 oz Dole Pineapple, Orange, Banana Juice
  1. Place all ingredients into a blender and process until smooth. Serve with a garnish of pineapple and an orange slice. (Or skip the garnish so you can get to the drink faster!)


(Visited 59 times)
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: