Servings: 1
Ingredients
- 1 oz white rum
- 1 oz aged rum
- 1 oz coconut cream
- 1 oz coconut water
- ½ oz banana peel syrup
- ½ oz pandan syrup
- ½ oz fresh lime juice
- ½ oz pineapple juice
- Garnish: toasted coconut shreds pineapple fronds
Instructions
- Combine the white rum, aged rum, coconut cream, coconut water, banana peel syrup, pandan syrup, lime juice, and pineapple juice in a cocktail shaker.
- Add ice and shake until the mixture is well chilled.
- Strain into a highball glass filled with fresh ice.
- Top with toasted coconut shreds and a few pineapple fronds for garnish.
- Serve immediately.
Notes
Pro Tips
- Use high-quality pandan syrup for a strong, fragrant flavor.
- Banana peel syrup can be made by simmering banana peels with sugar and water, then straining.
- Shake vigorously to fully incorporate the coconut cream for a smooth, uniform texture.
Tried this recipe?Leave a comment and let us know how it was!