Loco Loco Recipe
Make Loco Loco Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Base
Ice & Garnish
Method
Cocktail Base
Combine liquids
Add 2 oz white rum, 0.75 oz fresh lime juice, 2 oz fresh pineapple juice, 1 oz fresh orange juice, 1 oz coconut cream, and 0.5 oz simple syrup into a cocktail shaker.
Add bitters
Add 2 dashes of angostura bitters into the shaker to add depth and balance the sweetness.
Shake with ice
Fill the shaker halfway with ice (or use 4–6 large ice cubes). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the liquids are well chilled and slightly diluted.
Assembly & Garnish
Prepare glass
Fill a highball or tiki glass with about 1 cup crushed ice, leaving room at the top for a float if desired.
Strain
Double-strain the shaken cocktail over the crushed ice using a Hawthorne strainer and fine mesh strainer to remove ice shards and pulp.
Dark rum float (optional)
If using the dark rum float, gently pour 0.5 oz dark rum over the back of a spoon held just above the drink surface so it floats on top.
Garnish
Skewer the pineapple wedge and maraschino cherry on a pick; place the pick across the rim or rest it on top. Add a lime wheel to the rim. Optionally add a straw and a small paper umbrella for a tiki-style presentation.
Serve
Serve immediately while cold. Encourage stirring briefly if the drink sits so flavors meld after the float.