The Black Mamba Recipe

Prepare glass

Select a highball or hurricane glass. Fill the glass with ice to chill while you mix the cocktail.

Mix base spirits and juices

In a cocktail shaker, add 1.5 oz Skyy Raspberry Vodka, 0.75 oz Malibu Rum, 2 oz pineapple juice, 1.5 oz orange juice, 0.25 oz fresh lime juice and 0.25 oz simple syrup (optional for added sweetness).

Add ice and shake

Add a generous scoop of ice to the shaker (about 4-6 large cubes). Secure the lid and shake vigorously for 10-12 seconds until the outside of the shaker is cold and slightly frosted.

Strain into glass

Discard the ice from the chilled glass if desired, then fill the glass with fresh ice. Strain the shaken mixture into the glass over the fresh ice.

Float Chambord

Slowly pour 0.5 oz Chambord over the back of a spoon held just above the drink’s surface so the liqueur floats and creates a layered, dark raspberry 'mamba' effect.

Garnish and serve

Garnish with a pineapple wedge on the rim and 2 fresh raspberries (or a maraschino cherry) on a cocktail pick. Serve with a straw and stirrer so the guest can swirl the Chambord into the drink if desired.

Optional adjustments

Taste and adjust sweetness with a small additional splash of simple syrup if too tart, or add a squeeze more lime for brightness. For a slightly stronger coconut note, increase Malibu by 0.25 oz and reduce vodka by the same amount.