The Trustse Turtle Recipe

Toast coconut

Preheat a dry skillet over medium heat. Add coconut shavings in a single layer and toast, stirring constantly, until golden brown and fragrant, about 2–4 minutes. Remove immediately to a plate to cool to avoid burning.

Cut a fresh pineapple wedge and slice a small lime wheel if using. Keep the maraschino cherry ready for garnish.

Fill a cocktail shaker halfway with ice (about 1 cup).

Add 2 oz light coconut rum, 0.5 oz blue curaçao, 0.5 oz peach schnapps, 3 oz fresh pineapple juice, 1 oz coconut cream, and 0.5 oz fresh lime juice to the shaker.

Dry-shake (shake without ice) vigorously for 10 seconds to emulsify the coconut cream with the juices, then add the ice and shake hard for 10–15 more seconds until well chilled and slightly frothy.

Strain the cocktail into a chilled hurricane glass or large Collins glass filled with fresh ice. If you prefer a blended version, combine the same ingredients with 1 cup of crushed ice in a blender and pulse until smooth, then pour into the glass.

Sprinkle the toasted coconut shavings around the rim or on top of the drink. Thread the pineapple wedge and maraschino cherry onto a cocktail pick and rest it on the glass. Add the lime wheel to the rim if desired.

Serve immediately with a straw and a small napkin. Optionally present with an extra sprinkle of toasted coconut on the napkin for aromatic effect.