Coco Naut

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: blend
• Glass: Hurricane glass
• Ice: Crushed ice
• Garnish: Pineapple wedge & Luxardo Maraschino cherry
• ABV: 15%

Ingredients

• White overproof rum — 2 oz (60 ml)
• Cream of coconut (e.g. Coco Lopez, Re'al etc.) — 1½ oz (45 ml)
• Lime juice (freshly squeezed) — 1 oz (30 ml)

How to make it

1. BLEND ingredients with 12oz scoop of crushed ice.
2. Pour into glass.
3. Serve with straws.

A tropical cocktail with pineapple and rum.

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