Ingredients
White Rum45 ml
Coconut Liqueur45 ml
Pineapple Juice60 ml
Prosecco120 ml
Blueberries
Glassware
Coupe
Chilled.
Method
- 1
Add the white rum, coconut liqueur, and pineapple juice to a cocktail shaker filled with ice.
- 2
Shake vigorously for 10–12 seconds until well chilled.
- 3
Strain into a chilled coupe or large wine glass.
- 4
Top with prosecco, pouring gently over the back of a bar spoon to preserve the bubbles.
- 5
Garnish with a small skewer or cluster of fresh blueberries rested on the rim.
From the Bartender
A margarita glass is a poor choice for a sparkling cocktail - its wide, shallow bowl accelerates carbonation loss and makes the prosecco topping difficult to control. A coupe or large wine glass preserves the bubbles and better showcases the layered pour.
Rating
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