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Ingredients
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Cocktail
Garnish & Serving
Method
Cocktail
Mixing
Fill a cocktail shaker halfway with ice. Add 2 oz Malibu Coconut Rum, 3 oz pineapple juice, 1 oz orange juice, 0.5 oz fresh lime juice, 1 oz coconut water, and 0.25 oz simple syrup (if you prefer a sweeter drink).
Cap the shaker and shake vigorously for 10–15 seconds until the outside of the shaker feels cold and slightly frosted.
Prepare a tall glass (Collins or highball) by filling it with crushed ice (about 1 cup).
Strain the shaken cocktail over the crushed ice, pouring evenly into the glass.
Add 1 dash of Angostura bitters on top if using; it will add aromatic depth and a faint spice note.
Garnish & Serve
Thread a pineapple wedge and maraschino cherry on a small skewer or pick and rest it on the rim of the glass.
Float a lime wheel on the top or clip it to the rim for color and a citrus aroma.
Serve immediately with a straw. Optionally provide a small cocktail stirrer so the drinker can re-mix as the ice melts.