Mallard Lounge's CP Tiki cocktail

A throwback to Fairmont Chateau Whistler's opening back in 1989

Image for Fairmont’s Mallard Lounge's CP Tiki cocktail

There's a lot to celebrate for Fairmont Chateau Whistler. This year, the iconic hotel hits three milestones:100th anniversary of Prohibition, the 50th anniversary of the Caesar, and the hotel's own 30th anniversary. As a nod to its opening as the Canadian Pacific hotel back in 1989, they created this CP Tiki cocktail, made with coconut oil-washed rum, house-made passion fruit cordial, muddled raspberry, and pineapple juice. The tropical flavours are perfect for this time of year. Here, the meticulous bartenders created their own passionfruit syrup and coconut-washed rum, but in a pinch, you can play around with store-bought versions.

2 oz. coconut-washed Bacardi Oakheart rum
3/4 oz. fresh lime juice
3/4 oz. pineapple juice
1 1/2 oz. housemade passionfruit cordial
1/2 oz. simple syrup

Combine ingredients in a martini shaker. Shake and strain over shaved or crushed ice, preferably in a fun tiki mug. Garnish with fruits, mint, and banana leaf.

To serve like it is at the hotel, hollow out half a lime, add Chartreuse or high proof rum, set on fire and then dust with cinnamon powder.

Passionfruit syrup

7 oz. passionfruit puree
1 1/2 oz. honey
1 1/2 cups hot water
1 1/2 oz. strained fresh lemon juice

Combine all ingredients in a pot over medium-high heat and reduce until its thickened into a syrup.

Coconut-washed rum

8 oz. virgin coconut oil
1 750-ml bottle Bacardi Oakheart rum

Melt the coconut oil and combine with the rum in a large container such as a mason jar, shake periodically and leave over night at room temperature.

Place in freezer until fat congeals and then strain liquid through a coffee filter.