Lauwiliwilinukunuku'oi'oi

ABV 21.6% /  2.2 alcoholic units

Primary Ingredient: Rum

A Brief History of Lauwiliwilinukunukuʻoiʻoi

The Lauwiliwilinukunukuʻoiʻoi cocktail is inspired by the Hawaiian state fish, also known as the long-nosed butterflyfish. While the origins of the cocktail are not well-documented, it is believed to have emerged from tiki and tropical cocktail culture, which gained popularity in the mid-20th century. The name reflects Hawaii's love for vibrant, exotic flavors and island heritage.

This cocktail typically features rum, tropical fruit juices, and exotic syrups, aligning with the tropical, beachside drinks commonly found in tiki bars. It embodies the spirit of Polynesian mixology, much like classics such as the Mai Tai and Blue Hawaiian.

The pronunciation of Lauwiliwilinukunukuʻoiʻoi is: Lau-wee-lee-wee-lee-nu-koo-nu-koo-oh-ee-oh-ee. 

Taste and Flavour Profile

The Lauwiliwilinukunukuʻoiʻoi cocktail is known for its bold, tropical, and refreshing taste.

• Fruity and Exotic – Featuring pineapple for a juicy, tropical base.
• Citrusy and Bright – Lemon juice adds a sour balance to the sweetness.
• Sweet with a Touch of Spice – Ingredients like orgeat and Peychaud's bitters provide depth.
• Smooth and Rum-Forward – A blended aged rum enhances complexity.

It delivers a refreshing yet complex mix of tropical fruits, citrus, and rich rum notes, making it perfect for island-inspired food pairings and exotic cocktail menus.

Food Pairings

This tropical cocktail pairs well with:

• Grilled Seafood – Mahi-mahi, shrimp skewers, or poke bowls complement its fruit-forward notes.
• Hawaiian BBQ – Kalua pork or huli-huli chicken enhance the sweet and smoky contrast.
• Spicy Island Dishes – Thai or Polynesian curries balance the cocktail’s refreshing acidity.
• Tropical Desserts – Coconut cake, passion fruit cheesecake, or pineapple upside-down cake mirror its flavors.

Bar Equipment:

• Cocktail shaker
• Jigger
  
• Tiki/rocks glass

Ingredients

• 50ml Blended aged rum
• 20ml Pineapple juice
• 20ml Freshly squeezed lemon juice
• 15ml Orgeat syrup
• 2 x dashes of Peychaud's bitters
• Garnish: Maraschino cherries
• Ice

Method

• Add the ingredients into the shaker with ice and shake
• Strain into a tiki/rocks glass filled with ice
• Garnish with a lemon wheel and maraschino cherry 

What are the best rums for a Lauwiliwilinukunukuʻoiʻoi?

The best rum for an Enzoni-inspired cocktail depends on the desired depth and complexity, with aged rums bringing a richer, more nuanced profile. Here’s how each of these rums contributes to the cocktail experience:

• Diplomático Reserva Exclusiva: A Venezuelan rum with a velvety smooth texture, deep caramelised sugar notes, and a hint of dark chocolate and dried fruit. Its rich, dessert-like profile adds a luxurious depth to the cocktail, making it an excellent choice for those who enjoy a sweeter, more decadent variation.

• Doorly’s 12-Year-Old: A Barbadian rum that showcases balanced oak aging, with toasted vanilla, baking spices, and a touch of dried tropical fruit. The elegant and structured character of Doorly’s 12 brings a refined complexity to the cocktail, complementing bitter and citrus elements beautifully.

• El Dorado 12-Year-Old: A Demerara rum with a distinct molasses richness, warm spice, and raisin-like fruitiness. The deep, slightly smoky undertones contrast against fresh citrus flavors, creating a bold and indulgent take on the cocktail while maintaining a silky-smooth finish.

• Appleton Estate 8-Year-Old Reserve: A Jamaican rum with a bright, fruit-forward profile, offering notes of orange zest, nutmeg, and roasted coffee. Its dry, oaky finish and subtle funk provide structure and depth, making it an ideal choice for a cocktail that balances tropical warmth with bitter sophistication.

Each of these aged rums transforms the cocktail in a unique way, bringing depth, complexity, and a refined sipping experience while maintaining the balance.