Tropical Martini Recipe

Chill glass

Place a martini (coupe) glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Prepare coconut rim (optional)

If rimming the glass: pour the desiccated coconut onto a small plate. Rub the cut lime wedge around the outer edge of the chilled glass rim to moisten, then roll the rim gently in the coconut to coat. Set aside.

Fill a cocktail shaker with the ice cubes.

Add the coconut rum (2 oz), blue curaçao (0.75 oz), pineapple juice (1.5 oz), fresh lime juice (0.5 oz), and simple syrup (0.25 oz) into the shaker.

Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker is cold and well-chilled.

Discard the ice or water from the chilled martini (coupe) glass if used to chill. Double-strain the mixture into the prepared glass using a Hawthorne strainer (and a fine mesh strainer if available) to remove ice shards for a clean, silky martini.

Skewer the pineapple wedge and maraschino cherry on the toothpick or cocktail pick and rest it across the rim of the glass (or float the cherry and place the pineapple on the rim).

Serve immediately while cold. Optionally, give the drink a gentle stir if separated slightly.