Aloha Blonde Recipe

Prepare and build

Fill a cocktail shaker with 1 cup of ice to properly chill and dilute the drink.

Add 2 oz blond (light) rum to the shaker. Use a high-quality pale rum — it should be clean and slightly sweet to let the pineapple and coconut notes shine.

Pour 3 oz fresh pineapple juice into the shaker. Freshly pressed is preferred for brightness and acidity balance.

Add 0.5 oz fresh lime juice to brighten the drink and balance the sweetness.

Add 0.75 oz coconut cream (or coconut milk for a lighter finish). If using coconut cream, give it a quick stir before measuring to integrate any solids.

Add 0.5 oz simple syrup. Adjust up to 0.75 oz if your pineapple is underripe or you prefer it sweeter.

If using, add 0.25 oz Yellow Chartreuse or another light herbal liqueur for an aromatic lift. This is optional but recommended for complexity.

Add 1 dash Angostura bitters to add a subtle spice note that rounds the sweetness.

Shake and strain

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled (this both chills and slightly dilutes the cocktail).

Double-strain the contents into a chilled coupe or an old-fashioned glass filled with fresh ice, using a Hawthorne strainer and a fine mesh strainer if available to remove small ice chips and fruit pulp.

Garnish the drink with a pineapple wedge on the rim. Optionally add a dehydrated pineapple or lime wheel for visual contrast and a mint sprig for aroma.

Serve immediately. Encourage the drinker to gently stir once to incorporate any settled coconut cream before sipping.