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Ingredients
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Cocktail Base
Fruit & Garnish
Ice & Tools
Method
Prepare Fruit & Purées
- 1
Make strawberry purée
Place the hulled strawberries in a blender or food processor and pulse until smooth. If you prefer a thinner purée, add 1/2 oz water and blend again. Strain through a fine mesh sieve if you want a silky texture.
- 2
Prepare passion fruit
Scoop the pulp from half a passion fruit into a small bowl. If using store-bought purée or juice, measure 0.5 oz and set aside.
Shake & Blend Cocktail
- 3
Combine ingredients
In a cocktail shaker add white rum, coconut cream, pineapple juice, fresh lime juice, strawberry purée, passion fruit purée, and simple syrup. Add the ice cubes for chilling.
- 4
Shake
Secure the shaker and shake vigorously for 12–15 seconds until well-chilled and slightly frothy from the coconut cream and purée.
- 5
Strain or blend
Option A — For a classic shaken cocktail: double-strain into a tall glass filled with crushed ice to remove pulp and seeds. Option B — For a frozen/slushy style: transfer the shaken mixture into a blender with 1 cup blender ice and pulse until smooth, then pour into the glass.
- 6
Float dark rum
Carefully pour 1/2 oz dark rum over the back of a spoon onto the top of the cocktail to create a dark rum float for aroma and visual contrast.
Garnish & Serve
- 7
Skewer a halved strawberry and maraschino cherry on a pick and rest on the glass rim. Add a pineapple wedge and, if available, spoon a small amount of fresh passion fruit pulp onto the top of the drink for bright seeds and aroma.
- 8
Serve immediately with a straw and a stirrer. Encourage the guest to break the rum float into the drink for a layered taste experience.