Isla Blanca Recipe

Chill glass and prepare garnish

Place a coupe or chilled rocks glass in the freezer for 5–10 minutes. If rimming with toasted coconut, lightly wet the glass edge with a lime wedge and dip into grated toasted coconut; set aside to firm. Remove a dehydrated pineapple slice from packaging and set on a small plate.

Juice pineapple and lime (if using fresh)

If you don't have pre-pressed pineapple juice, press fresh pineapple and measure 3 oz. Juice a lime and measure 0.5 oz fresh lime juice.

Fill a cocktail shaker with ice (about 6 oz by volume of ice). Add 2 oz white rum, 3 oz fresh pineapple juice, 1 oz coconut cream, 0.5 oz fresh lime juice and 0.25 oz simple syrup (omit or adjust if your pineapple is very sweet).

Dry shake (without ice) for 8–10 seconds if your coconut cream is thick, then add ice and shake vigorously for 10–15 seconds until the outside of the shaker is cold and slightly frosty. This helps emulsify the coconut cream and chill the drink thoroughly.

Strain the cocktail through a fine mesh strainer into the chilled coupe or rocks glass. Use a fine strain to catch any pineapple fibers and achieve a smooth texture.

Float or place the dehydrated pineapple slice on the surface or perched on the rim. If using the fresh pineapple wedge, add it alongside the dehydrated slice for contrast.

Optionally, express a small lime peel over the top for aromatic oils, then discard. Serve immediately.