Ingredients

Scale

Serves: 1

1½ oz coconut rum
1 oz blue curaçao
1 oz peach schnapps
2 oz pineapple juice
1 oz cream of coconut (e.g., Coco Lopez)
½ oz lime juice (freshly squeezed)
Ice cubes

Garnish:

Pineapple wedge
Maraschino cherry
Shaved coconut (optional, for rimming the glass)

Instructions

Step 1: Prepare the Glass

To enhance presentation, rim the glass with shaved coconut:

Run a lime wedge around the rim of a chilled hurricane or large coupe glass.
Dip the rim into a plate of shaved coconut until evenly coated.
Set aside or place in the freezer for 5 minutes to firm the rim.

Step 2: Mix the Cocktail

Fill a cocktail shaker with ice.
Add:
- 1½ oz coconut rum
- 1 oz blue curaçao
- 1 oz peach schnapps
- 2 oz pineapple juice
- 1 oz cream of coconut
- ½ oz fresh lime juice
Shake vigorously for 20 to 30 seconds until well-chilled and frothy.

Step 3: Serve

Strain the mixture into the prepared glass filled with fresh ice.
Garnish with a pineapple wedge and a maraschino cherry. Add a small cocktail umbrella if you want a more playful touch.

Notes

The Lagoon Lush draws inspiration from two cocktail categories: tiki-style tropical drinks and creamy beachside beverages like the Piña Colada. The presence of both cream of coconut and fruit juice gives it that rich mouthfeel characteristic of many Caribbean or Polynesian cocktails, while the blue curaçao introduces a citrus bite and vibrant color.

Peach schnapps, though sometimes underestimated, plays a crucial role in bridging the coconut and pineapple. It adds a soft floral-fruit note that enhances both the sweetness and complexity of the cocktail.

Prep Time: 5 minutes
Cook Time: 1 minutes

Nutrition

Calories: 270–320 kcal
Sugar: 22–28 g
Carbohydrates: 25–30 g
Protein: 0–1 g