Malibu Coconut Rum, Pineapples, Fresh Muddled Mint & Lime Recipe

Prepare glass

Chill a highball or Collins glass by filling with ice and setting aside while you prepare the cocktail, or place in freezer for a few minutes.

Muddle mint and lime

Discard the chilling ice from the glass (if used). In a cocktail shaker or mixing glass, add the fresh mint leaves (reserve a small sprig for garnish), the fresh lime juice, and the simple syrup. Gently muddle 6 of the mint leaves with the lime juice and syrup just enough to release the mint oils — avoid tearing the leaves into bits.

To the muddled mint mixture, add the Malibu Coconut Rum and pineapple juice. Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 10–12 seconds until well chilled.

Discard the ice from the chilled glass if you used it to chill. Fill the glass with crushed ice or fresh ice cubes. Fine-strain the shaken cocktail into the glass over the ice to keep mint bits out. If you prefer a slightly fizzy finish, top with ~1 oz club soda and give a gentle stir to combine.

Garnish with the reserved mint sprig (slap it between your palms once to release the aroma), a pineapple wedge on the rim, and a lime wheel or wedge. Serve with a straw and enjoy.