SHARK HELICOPTER Recipe

Prepare glass

Chill a highball or large rocks glass by filling it with ice and setting aside while you mix the drink (about 2–3 minutes).

Shake base ingredients

Discard the ice from the chilled glass. In a cocktail shaker add 1.5 cups crushed ice, 2 oz white rum, 1 oz blue curaçao, 0.75 oz fresh lime juice, 2 oz pineapple juice and 0.5 oz simple syrup. Seal the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain

Strain the mixture into the prepared highball or large rocks glass over fresh crushed ice, leaving about 1/2–1 inch of headspace for the shark float.

Make the shark float

Combine 0.5 oz white crème de cacao (or coconut liqueur) and 0.5 oz heavy cream in a small mixing glass or measuring cup. Gently layer this mixture on top of the cocktail by pouring it over the back of a bar spoon held just above the drink surface to create an opaque 'shark' float that will sit on the blue base.

Add bitters

Carefully drop 2 dashes of Angostura bitters onto the cream float; the bitters will create small eyes/markings that give the illusion of a shark fin or details.

Garnish and finish

Garnish with a lime wheel on the rim and optionally add a plastic shark pick or a small cocktail umbrella to emphasize the theme. Serve immediately with a straw and a small stirrer so the guest can gently blend layers if desired.

Note: Adjust sweetness by altering the simple syrup (±0.25 oz). For a stronger coconut note, swap white rum for coconut rum or increase the coconut liqueur in the float to 0.75 oz and reduce cream to 0.25 oz.