The Turqouis Turtle Recipe
Coconut rum, blue curacao, peach, pineapple, coconut cream & toasted coconut shavings.
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Place the toasted coconut shavings on a small plate. Rub the rim of a chilled hurricane or large rocks glass with a lime wedge, then dip the rim into the toasted coconut so it adheres evenly. Fill the glass halfway with crushed ice and set aside.
Combine ingredients
In a cocktail shaker or blender, add the coconut rum (2 oz), blue curaçao (0.5 oz), peach schnapps (0.75 oz), pineapple juice (3 oz), coconut cream (1 oz), and fresh lime juice (0.5 oz). Add a generous scoop of crushed ice (about 1 cup).
Shake or blend
If using a shaker: cap and shake vigorously for 10–15 seconds until well chilled and slightly frothy. If using a blender: pulse 3–4 times to combine while keeping a slightly slushy texture (avoid over-blending into a smoothie).
Assemble
Strain the shaken mixture into the prepared glass over the reserved crushed ice, allowing a small amount of foam on top. If blended, pour gently to preserve the layered color.
Garnish
Skewer a pineapple wedge and maraschino cherry (if using) and rest it on the rim. Sprinkle a pinch (about 1/4–1/2 tsp) of additional toasted coconut shavings on the foam/top of the drink for visual contrast.
Serve
Serve immediately with a straw and a cocktail pick. Encourage the drinker to stir slightly to mix the blue curaçao into the coconut-pineapple base if they prefer a uniform turquoise color.