Layover In Malibu Recipe

Prepare and shake

Chill a Collins or highball glass by filling it with ice and setting aside. In a cocktail shaker add 1.5 oz vodka, 1 oz cream of coconut, 2 oz fresh pineapple juice, 0.5 oz fresh lime juice, 0.5 oz Blue Curaçao, 0.25 oz simple syrup, and 2 dashes Angostura bitters. Fill the shaker with ice (about 1 cup).

Shake vigorously

Secure the shaker lid and shake vigorously for 12–15 seconds, until the outside of the shaker is frosty and the mixture is well-chilled and slightly frothy from the cream of coconut.

Prepare glass and strain

Discard the ice used to chill the glass, then fill the glass half full with fresh ice. Double-strain the cocktail into the prepared glass using a Hawthorne and fine strainer to remove any small ice shards and coconut solids.

Finish and serve

Give the finished drink a gentle stir to integrate. Thread a pineapple wedge and a maraschino cherry on a pick and rest on the rim, and float a lime wheel on top or peg to the rim. Serve immediately.

Trim a small slit in the pineapple wedge so it sits on the glass rim. Place the maraschino cherry on a cocktail pick and skewer through the pineapple wedge. Cut a thin lime wheel and either thread onto the pick or peg to the rim beside the pineapple. Optionally, wipe the glass rim with a lime wedge for aroma before placing the garnish.