Cooking Lesson #648: Shipwrecked Coco Loco

The Cruising Cocktail Collection

…from the Perspectives’ Happy Hour Bar

How you doin’? There’s nothing better than cruising on the Caribbean in one of Royal Caribbean’s luxury cruise ships except a day stop at their private island Coco Cay. Other cruise lines offer visits to their private islands as well offering tropical beach days on their not-secluded islands. And nothing evokes the tropics more than a drink made with coconut and rum.

Shipwrecked Coco Loco found on RCL’s private island (and aboard ship as well) fits the bill with coconut cream and coconut rum, as well as orange, pineapple and papaya juices, grenadine and lot of mellow dark rum.
 
Prep time: 5 minutes
Yield: 1 cocktail
 
Ingredients 
1 ounce dark rum
1 ounce coconut rum (I prefer Bacardi brand)
1/2 ounce orange juice concentrate
1/2 ounce  pineapple juice concentrate
1/2 ounce papaya juice concentrate
1/2 ounce coconut cream
1/4 ounce grenadine
3/4 cup crushed ice
1 pineapple spear or wedge, lime or kiwi wheel for garnish
1 cocktail umbrella
 
Directions

1. Add both rums, juice concentrates, coconut cream and grenadine over ice into a blender.
2. Blend until smooth; about 1 minute.
3. Pour the beverage into a tall cocktail glass.
4. Garnish with pineapple spear or wedge, and a little umbrella.

 
ChefSecret:  Give it your best shot. Aged dark rum makes a wonderfully mellow cocktail, but regular dark rum works as well.
 
Quip of the Day:  Q: What did the race car say to the bartender? A: Rum-rum!
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#Cocktail #HappyHour #Coco Loco #Rum #Coconut #Pineapple #Papaya #Grenadine #Caribbean #RoyalCaribbean #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

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