Ingredients
Equipment
Method
- Pour about 1 cup of ice into your cocktail shaker or mason jar.
- Using a jigger, pour exactly 1 ounce of Malibu Coconut Rum into the shaker.
- Measure 1 ounce of Bacardi 151 or dark spiced rum and pour it into the shaker with the coconut rum.
- Add 2 ounces of fresh or high-quality bottled pineapple juice to your shaker.
- Place the lid or cap on your shaker, making sure it's sealed tightly.
- Shake the cocktail hard for about 10 seconds until the outside of the shaker becomes frosty and cold.
- Place your rocks glass or shot glass under the shaker's spout and pour the cocktail through a fine mesh strainer to catch any ice fragments.
- Garnish with pineapple wedge or cherry if desired and serve immediately while properly chilled.
Notes
Use fresh pineapple juice whenever possible for brighter flavor. Measure ingredients precisely as the balance between creamy and acidic depends on exact ratios. Keep bottles in the freezer before making for less dilution. Shake hard and fast for proper aeration. This drink is 50% alcohol by volume, so drink responsibly. Can be made in batches by multiplying ingredients and mixing in a large pitcher.
