Coconut & pineapple cooler
- Preparation and cooking time
- (easily doubled or more)
Enjoy this crowd-pleasing tropical cocktail with coconut rum, gin and pineapple juice. It will sit happily in an ice bucket for several hours, ideal for summer barbecues
You will need
- 6 x 324ml screw-top jam jars with lids
- ice bucket filled with ice
- STEP 1
Put 50ml coconut rum, 100ml pineapple juice, 25ml gin and 50ml cold water into each jam jar.
- STEP 2
Stir, then garnish each one with a piece of watermelon and a couple of coriander sprigs, squeezing the leaves a little bit first before dropping them into the jars to help release the flavour. Screw on the lids and chill or set in ice buckets until needed – they will keep well for 4-6 hrs.
TRY ANOTHER COMBINATION
Another combination that works really well with this method is 25ml watermelon juice, 25ml rosé vermouth and 25ml dry gin. Pour into each jar with 25ml water, stir and add a wedge of watermelon.