Cocktail & Other Recipes By Spirit Rum Cocktails

Huli Pau!

Huli Pau! cocktail

The Roosevelt Room

This cocktail, created by Dennis Gobis, the co-owner and head of operations at The Roosevelt Room in Austin, goes lush as a derivation of the Missionary’s Downfall—a base of five-year-old rum, blended and frozen with fresh tarragon, mint, aloe juice, coconut cream and pineapple chunks.


  • 1 1/2 ounces El Dorado five-year-old rum
  • 1 ounce Coco Lopez cream of coconut
  • 1 ounce aloe juice
  • 4 ounces pineapple wedges
  • 10 mint leaves
  • 10 tarragon leaves
  • 1/2 tsp peanut oil
  • Garnish: mint sprig
  • Garnish: butterfly pea powder


  1. Add all the ingredients into a small Nutribullet or other blender with 10 ounces crushed ice and blend for 10 seconds.

  2. Pour into a Hurricane glass (with an optional mini lei tied around its body).

  3. Garnish with a mint sprig and a few shakes of butterfly pea powder.

  4. Serve with a straw.