Malibu Barbie Pink Cocktail Recipe
A fun, tropical pink cocktail starring coconut rum, pineapple and cranberry juices, with a touch of grenadine and a sparkly sugar rim—perfect for parties.
Equipment
- Cocktail shaker
- Jigger or shot glass
- Highball glass or martini glass
- Small plate
- Bar spoon
- Strainer
- Knife
- Cutting Board
Ingredients
- 1.5 oz Malibu Coconut Rum or any coconut rum
- 1 oz whipped cream vodka or plain vodka
- 2 oz pineapple juice
- 2 oz cranberry juice
- 0.5 oz grenadine
- 1 oz pink lemonade optional, for extra color
- ice cubes
- pink sugar for rim
- fresh strawberries or cherries for garnish
- edible glitter optional
Instructions
- Chill the serving glass. Dip the rim in a little pineapple juice and roll it in pink sugar to coat.
- Fill a cocktail shaker halfway with ice.
- Add coconut rum, vodka, pineapple juice, cranberry juice, and grenadine.
- Shake well for 10–15 seconds until chilled.
- Strain into the prepared glass filled with fresh ice.
- Top with pink lemonade if desired and give a gentle stir.
- Garnish with a strawberry or cherry and a pinch of edible glitter, if using.
Notes
For a creamier texture, add a splash of coconut cream before shaking. To make it lighter, skip the vodka or use extra soda water. The grenadine will sink slightly for a layered look—pour slowly for a prettier gradient.