Island In The Sun Recipe
Mount Gay Eclipse Rum, coconut syrup, pineapple & lime juice, toasted coconut flakes
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Shake the cocktail
Add Mount Gay Eclipse rum (2 oz), coconut syrup (1 oz), pineapple juice (2 oz), fresh lime juice (0.75 oz), and ice (about 1 cup) into a cocktail shaker. Seal and shake vigorously for 10–15 seconds until the shaker is cold and slightly frosty.
Prepare the glass
Fill a Collins glass or highball with fresh ice (if desired) or leave chilled if serving ‘up’. Strain the shaken cocktail over the ice in the prepared glass using a fine strainer or the shaker’s strainer.
Garnish & Finish
Toast coconut flakes: If not already toasted, spread coconut flakes in a single layer on a small baking sheet and toast in a 325°F (160°C) oven for 4–6 minutes, watching closely, until golden. Alternatively, toast in a dry skillet over medium heat for 2–4 minutes, stirring, until aromatic and golden. Let cool.
Garnish the cocktail with the toasted coconut flakes by sprinkling them on top of the drink, then add a lime wheel or wedge and a pineapple wedge on the rim. Serve immediately.