Recipe

Adapted by Smuggler’s Cove

• 1oz black rum (I chose Coruba, but Myers will work too)
• 1oz light rum (I went with Plantation 3 Star)
• 1.5oz cream of coconut (i.e. Coco Lopez or homemade sweetened coconut cream)
• 1oz apricot liqueur (Rothman and Winter)
• 1oz lemon juice
• (optional) .5oz dark overproof rum float (use Hamilton 151 or Lemon Hart 151)

Shake everything except the overproof rum with ice and pour into a highball glass. Float the overproof on top (if using) and garnish with a tropical windblown (or well-grounded) umbrella.

About

This is a coconut-y tropical cocktail that’s perfect for a day at the beach (or an evening in the city like I’m spending ). Recipe-wise, it’s similar to a piña colada, replacing the pineapple for a combo of apricot and lemon. The result tastes quite different, though equally tasty for those with a sweet tooth. It’s tangy and sweet with some nutty creaminess from the coconut.

My cocktail preference lies a bit on the drier (less sweet) side, so this actually tasted a lot more balanced to me after I added a half ounce of a dark 151 proof rum float on top (Hamilton).