This Cocktail

It has three layers – a grenadine and pineapple layer, a pineapple and pineapple layer, and a coconut sorbet layer. Each layer is laced with rum and coconut rum, and it’s all frothy and cold and sweet and exactly the sort of thing you should drink on the beach. I special-ordered drink umbrellas to top it off, just to complete the vibe. So drink up! Winter will be over soon.

USVI Travelogue // Piña Sunrise Cocktail

USVI Travelogue // Piña Sunrise Cocktail

USVI Travelogue // Piña Sunrise Cocktail
USVI Travelogue // Piña Sunrise Cocktail

USVI Travelogue // Piña Sunrise Cocktail

Piña Sunrise Cocktail

Serves 2.

  • 1 scoop coconut sorbet
  • 1/4 c. whole milk
  • 3 ice cubes
  • 3 oz. coconut rum, divided
  • 1.5 oz. white rum
  • 3/4 c. frozen pineapple cubes
  • 3/4 c. pineapple juice
  • 1/2 tsp grenadine plus a dash for glasses
  1. Add the coconut sorbet, milk, ice cubes, and 1.5 oz (one shot) of the coconut rum to a blender, and blend until smooth. Pour into a container and set aside.
  2. Add the remaining 1.5 oz of coconut rum and 1.5 oz of white rum to the blender along with the pineapple cubes and pineapple juice. Blend on high until smooth. Pour half the mixture into a container and set aside. Add the grenadine to the mixture still in the blender and pulse a few times to mix.
  3. Place a dash of grenadine in the bottom of two glasses. Divide the pink pineapple-grenadine mixture between the two glasses. Carefully pour the yellow pineapple mixture on top of the pink layer, then carefully pour the coconut sorbet mixture on top of the yellow layer. The layers may mix slightly, but you should see a gradient going from pink at the bottom to white at the top. Serve immediately (with a cocktail umbrella!)

Dining and Cooking