Equipment Needed
- A high-powered blender
- A shallow plate or saucer for rimming
- Cocktail glasses (chilled coupe or martini glasses are my favorite)
- A small pastry brush or spoon for the syrup
- A measuring cup and jigger
Step-by-Step Instructions
Start by preparing your glasses, because a frosted cocktail waits for no one! I take my chilled glasses and pour a little corn syrup onto the shallow plate. Using a small brush or even just the back of a spoon, I coat the outer rim of each glass lightly with the syrup. Then, I spread the shredded coconut on another plate and gently press and roll the sticky rim into it. I learned the hard way that doing this after you blend means your drink starts to melt while you fumble, so trust me, rim first. This step makes the drink feel truly special and professional.
Next, it’s blend time. I add the ice to the blender first—this helps get things moving. Then, I pour in the pineapple juice, white rum, blue curaçao, and that crucial cream of coconut. Here’s a pro-tip from my kitchen: before you measure the cream of coconut, give the can a really good shake or stir it vigorously in its can. It tends to separate, and you want that creamy consistency throughout.
Now, blend on high until the mixture is completely smooth and has a slushy, thick consistency. This usually takes about 45-60 seconds in my blender. Don’t stop too early; you want no chunks of ice remaining. The sound will change from a loud crushing noise to a smoother, more consistent whirl. I’ve found that patience here is key for that perfect, velvety mouthfeel that makes this cocktail so delightful.
Finally, I immediately pour the glorious, frosty blue mixture into my waiting coconut-rimmed glasses. I sometimes like to sprinkle just a tiny pinch of extra coconut on top for presentation. The contrast of the snowy white rim against that vivid blue drink is absolutely breathtaking. Serve it right away, while it’s at its peak frostiness, and listen for the compliments to roll in.(See the next page below to continue…)