Coco Loco Recipe
Bacardi Superior, Cruzan Dark Rum Black Strap Estate, Coconut Lopez, Pineapple Juice
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Combine ingredients
Fill a cocktail shaker halfway with cubed ice. Add 1.5 oz Bacardi Superior, 0.5 oz Cruzan Dark Rum Black Strap Estate, 1 oz Coconut Lopez (coconut cream), 3 oz pineapple juice, 0.5 oz fresh lime juice, and 0.25 oz simple syrup (if you prefer a sweeter drink).
- 2
Shake
Secure the shaker lid and shake vigorously for 10–12 seconds, until the shaker is very cold and the coconut cream is well emulsified with the juices.
- 3
Prepare glass
Fill a tall Collins or hurricane glass with fresh ice cubes.
- 4
Strain
Double-strain the shaken mixture into the prepared glass over the ice to remove small ice shards and any large coconut bits.
Garnish
- 5
Thread the maraschino cherry onto a cocktail pick and rest it on the rim or float it on top. Slit and hang the pineapple wedge on the glass rim. Sprinkle about 1 tsp grated toasted coconut over the top for aroma and texture, if using.
- 6
Optionally, float an additional 0.25 oz of Cruzan Dark Rum on top by pouring it gently over the back of a spoon to add visual contrast and a deeper rum aroma.
- 7
Serve immediately with a straw and enjoy.