Description
A tropical cocktail combining tequila, white rum, pineapple, grapefruit, and coconut milk. Shaken hard and served long over ice. One sip and you’re on a Mexican beach.
Ingredients
Scale
- Crushed ice for shaking
- 1 measure (1 oz) tequila
- 1 measure (1 oz) white rum
- 2 measures (2 oz) pineapple juice
- 1 measure (1 oz) grapefruit juice (fresh preferred)
- 1 measure (1 oz) coconut milk (full-fat)
- Ice cubes for serving
- Pineapple wedge and maraschino cherry to garnish
Instructions
- Fill a cocktail shaker with crushed ice
- Add tequila, white rum, pineapple juice, grapefruit juice, and coconut milk
- Shake hard for 12–15 seconds until very cold and well combined
- Fill a Collins glass with fresh ice cubes
- Strain the cocktail over the ice
- Garnish with a pineapple wedge on the rim and a maraschino cherry
- Serve immediately with a straw
Notes
Full-fat coconut milk from a can gives the best creaminess and body. Fresh grapefruit juice is significantly better than bottled. Shake harder and longer than feels necessary. The coconut milk needs vigorous shaking to fully incorporate. Scales up easily multiply all measures by the number of guests and batch in a jug.
- Prep Time: 5
- Category: Cocktails
- Method: Cocktail Shaker
Nutrition
- Calories: 220