Hawaiian
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: blend
- Glass: Hurricane glass
- Ice: Crushed ice
- Garnish: Pineapple wedge & Luxardo Maraschino cherry
- ABV: 12%
Ingredients
- De Kuyper Triple Sec (40%) — ½ oz (15 ml)
- Bacardi Carta Blanca light rum — ½ oz (15 ml)
- Coconut rum liqueur (35-40% alc./vol.) — 2 oz (60 ml)
- Orange juice (freshly squeezed) — 1½ oz (45 ml)
- Pineapple juice (fresh pressed) — 1½ oz (45 ml)
- Lime juice (freshly squeezed) — 1 oz (30 ml)
- Sugar syrup — ½ oz (15 ml)
- Cream of coconut (e.g. Coco Lopez, Re'al etc.) — 1 oz (30 ml)
How to make it
- BLEND all ingredients with two 12oz scoops crushed ice.
- Serve with straws.
A tropical cocktail with coconut and pineapple.
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