craft cocktail, 4th of July cocktail, tropical drink,
Servings
2
Prep Time
15 minutes
This is the perfect chilled cocktail for any 4th of July BBQ or backyard celebration- with a nod to summer and a fruity, tropical vibe... It's a great way to cool off on any hot summer's day!
Author:
Lollygag
Ingredients
6 oz. Light Rum
4 oz. Chambord
1 C. Frozen Raspberries (or Strawberries)
4.5 oz. Pineapple Juice
6 oz. Canned Coconut Cream ( We used organic from Trader Joes)
2 oz. Blue Curaçao
1 Tsp. Agave syrup (if using organic coconut cream)
1 1/2 C. Ice cubes
Directions
Method
Combine the frozen raspberries and half of the Chambord in a small food processor or blender and blend until you have a berry coulis smoothie texture, set aside.
Then in a large blender combine the Rum, pineapple juice, coconut cream, agave, and the other half of the Chambord.
Add a 1 1/2 C. of ice and blend until smooth and creamy.
Assembly
To create layers, pour about a 1/2 C. of the coconut cream mixture into each rocks glass.
Then carefully pour the Blue Curaçao over the back of a spoon held next to the side of the glass slowly, it should rest on the bottom of your glass to form a blue layer.
Finally carefully spoon the raspberry coulis on top of your white layer beginning with the outer edge of the glass, and fill in the center until you have a nice red layer of the fruit mixture.
Top with a festive straw and serve immediately.
Recipe Note
* Your cocktail may need a wider straw due to the chunky fruit and raspberry layers.
* You can make this delicious drink for any occasion and with many fruit subs like mango, strawberries, mixed frozen fruits.
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