Coconut Rum Sunset Cocktail Recipe
This tropical cocktail combines coconut rum with fruit juices to create beautiful sunset-like layers. The sweet coconut flavor pairs really well with the tartness of pineapple and grenadine.
Equipment
- Highball glass or hurricane glass
- Cocktail shaker
- Bar spoon
- Jigger or measuring cup
- Ice cube tray
- Knife and cutting board for garnishes
- Strainer
Ingredients
- 2 oz coconut rum
- 2 oz pineapple juice
- 1 oz orange juice
- ½ oz grenadine syrup
- Ice cubes
- Garnish options:
- Pineapple wedge
- Maraschino cherry
- Orange slice
- Cocktail umbrella
Instructions
- Prepare your glass: Fill a highball or hurricane glass with ice cubes.
- Mix the base: Add coconut rum and pineapple juice to your cocktail shaker with ice. Shake for about 15 seconds until well chilled.
- Pour the base: Strain the mixture into your prepared glass.
- Add orange juice: Gently pour the orange juice over the back of a bar spoon into the glass. This creates the middle layer of the sunset effect.
- Create the sunset: Slowly pour grenadine over the back of the bar spoon. The grenadine will sink to the bottom, making a red layer.
- Garnish: Add a pineapple wedge and cherry on the rim of the glass, or just place an orange slice on top if that's more your style.
Notes
This cocktail tastes best when it's served fresh. The layers will start blending together as it sits, so don't wait too long.
For a stronger coconut kick, try freezing coconut water in an ice cube tray and use those cubes in your drink.
The cocktail pairs nicely with seafood dishes, grilled chicken, or tropical desserts. If you're making these for a party, prep the rum and pineapple juice mixture ahead of time, then finish with the orange juice and grenadine right before serving.
Store leftover ingredients properly—juices go in the fridge, alcohol can stay at room temp. Each drink clocks in at about 200 calories, give or take.