My Fellow Inebriates,
There’s been a lot of buzz about Malibu lately and some controversy about how it pairs with various other liquids. One visitor took me to task for my assertion that there’s nothing Malibu doesn’t go with.
This bewildered me.
Malibu is a tropical coconut-infused rum, made in my native country Canada, containing rum, water, glucose-fructose, natural and artificial coconut flavour, soldium citrate and citric acid.
A mickey-sized bottle of MALIBU has languished at the back of our cabinet for the last decade, begging to be combined with coffee, tea, root beer, hot chocolate…you name it. With its lack of complexity and bubble-gum notes, it lends itself admirably to any sort of combination you might put in a travel coffee mug if, say, you had to go to Chuck E. Cheese for a two-hour birthday party and didn’t think you could endure it sober.
MALIBU is at its finest when you hollow out a pineapple or a coconut and drink it straight-up therefrom. It’s only 21% alcohol so you can do the whole bottle from your hammock with minimal hallucinations. I like the way, when I spill it on myself, I enjoy the aroma of suntan oil for days after, even if my sometime girlfriend Dolly says that coconutty smelly is buried underneath mange and angst and some other odors she attributes exclusively to me.
I really love MALIBU and hope Stevie OB in particular will try drinking it out of a big hollowed-out fruit, even if such a thing costs 10 pounds in Wales right now.