Calypso Cooler Recipe

Prepare glass

If using toasted coconut rim, rub a cut orange wheel around the glass rim, dip rim into a shallow plate of toasted coconut flakes. Chill the glass briefly (optional).

Measure ingredients

Measure mango purée, orange juice, pineapple juice, both rums, banana liqueur, coconut cream and simple syrup so they are ready for quick assembly.

Add crushed ice (or cubed ice) to a blender until about 2/3 full. Pour in 1 cup mango purée, 3 oz fresh orange juice, 3 oz fresh pineapple juice, 1.5 oz coconut rum, 1.5 oz mango rum, 0.5 oz banana liqueur, 2 tbsp coconut cream and 0.5 oz simple syrup.

Blend on high for 8–12 seconds until smooth and slushy. If you prefer a thinner drink, add 1–2 tablespoons cold water or additional orange juice and pulse briefly. If too thin, add a small handful of ice and pulse again.

Fill the prepared glass with crushed ice if you used a shaker instead of blender (optional). Pour the blended Calypso Cooler into the glass.

Garnish with a pineapple wedge and an orange wheel on a cocktail pick. Optionally sprinkle a pinch of toasted coconut flakes on top of the foam for aroma.

Serve immediately with a straw. Adjust sweetness by adding more simple syrup if needed. For a boozier version increase combined rums by up to 1 oz.

To make non-alcoholic: replace both rums and banana liqueur with an equal total volume of pineapple-orange juice and 1/4 tsp banana extract to taste.