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