Kobé Breeze Recipe

Prepare strawberry purée (if using fresh)

If you do not have store-bought strawberry purée or syrup, hull and roughly chop 3–4 ripe strawberries. Place in a blender or muddle in a bowl with 0.25 oz simple syrup until smooth. Strain through a fine mesh sieve for a smoother purée if desired. Measure 1 oz for the recipe.

Build and shake

Fill a cocktail shaker halfway with ice. Add 2 oz Cruzán Coconut Rum, 1 oz strawberry purée (or syrup), 1.5 oz cranberry juice, 2 oz pineapple juice, 0.5 oz fresh lime juice, and 0.25 oz simple syrup (optional).

Shake vigorously

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosty. This chills and dilutes the cocktail to the correct balance.

Prepare glass

Fill a tall Collins glass or a large coupe with fresh ice (if using Collins) — about 3/4 full. If serving up (no ice), chill the glass in the freezer for a few minutes instead.

Strain and serve

Double-strain the contents of the shaker into the prepared glass over fresh ice (or into the chilled coupe). Use a fine mesh strainer to catch any bits of fruit if you made fresh purée.

Garnish the drink with a strawberry slice and a pineapple wedge on the rim. Clap a mint sprig between your hands briefly to release the aroma and tuck it beside the fruit (optional).

Serve with a straw and a cocktail napkin. Recommend tasting and adjusting sweetness: add an additional 0.25 oz simple syrup if you prefer sweeter, or a splash more lime if you prefer brighter acidity.