This Tropical Cocktail will transport you to a sandy beach soaking up the sun somewhere in the Caribbean. Coconut rum and coconut simple syrup add a sweet, smooth, and creamy coconut taste to this summer drink. Muddled mango, kiwi, and pineapple deliver fresh delight with texture and taste. Kick off your shoes, pull up an Adirondack chair, and relax with this refreshing ray of sunshine in a glass.
The salty aroma of the sea, sand between my toes, without a care in the world, and this Tropical Cocktail in my hand, now that’s a picture of pure unadulterated pleasure. But if I can’t have all of those, at least I can have the drink in hand.
What Ingredients do I need for this Tropical Cocktail?
I love recipes that are simple. And for the most part, cocktails fall in that category with this one having no exception. The ingredient list is short and sweet.
Coconut Rum. Truth be told you could use any rum but if you really want to add that extra touch of coconut, grab the bottle of coconut rum. Captain Morgan’s is a good choice.
Coconut Simple Syrup. Speaking of “simple,” simple syrup is just that. You can make up a batch of regular syrup, but, again, if you want the additional coconut flavor, go coconut.
A Squeeze of Fresh Lime. Fresh Lime is found in so many cocktail drinks because it helps balance the alcohol and packs a really nice pucker for your palate.
A splash of Club Soda. This bubbly water adds a light effervescence to so many cocktail recipes. It only takes a splash for this one though.
Fresh Tropical Fruit. My favorite in this alcoholic beverage is mango, kiwi, and pineapple.
How to make Simple Syrup
First, simple syrup is the sweetening base for so many cocktails. If you know how to make the syrup, you can infuse it with a plethora of flavors, ingredients like jalapeno, vanilla bean, berries, lavender, ginger, herbs such as rosemary, thyme, basil or mint, and the list goes on.
Here’s the Recipe for Simple Syrup. Bring one cup of water and one cup of granulated sugar to a boil, stir, and continue until the sugar dissolves. Remove it from the heat and let it cool. Simple syrup will last in the refrigerator for up to two weeks. Use the simple syrup base and add one teaspoon of coconut extract as soon as you pull the mixture off the heat. Let it cool.
How to Cut a Mango
Make sure that you choose a mango that is ripe but still firm. If it is overly ripe you will have a mushy mess on your hands, literally.
- Hold the mango upright and cut down and along the pit which is flat, narrow, and oval. You end up with basically two mango halves and a middle section which is the pit.
- Using a sharp knife, take each mango half and cut lengthwise and crosswise being careful not to cut through the peel.
- Invert the mango half. The cut sections will pop out.
- Either pull the pieces away from the peel with your fingers or use a small pairing knife to cut them away.
- Click on SimplyRecipes.com for an illustration.
Muddle the fresh fruit in a HighBall Glass
Throw four or five cubes each of mango, kiwi, and pineapple into the bottom of the glass. Insert a muddler at an angle and press down hard on the fruit several times to mush it. I like to eat the fruit while I’m drinking the cocktail, so I leave mine a little chunky.
Finishing the Coconut Rum Tropical Cocktail
Squeeze the juice of half a lime, three tablespoons of coconut simple syrup, and two ounces of coconut rum into a cocktail shaker. Add enough ice to fill the shaker. Then shake vigorously until the shaker feels really cold.
Strain the rum mixture in the highball glass over the muddled fruit. Add a splash of club soda.
How to garnish this Tropical Cocktail
Peel and slice a kiwi to add to the glasses. Green kiwi makes a beautiful presentation for your guests or to just enjoy yourself. Add chunks of pineapple, kiwi, and mango to long cocktail picks and lay across the top of the glass. The garnishments contribute to the “tropical” experience of this drink.
It’s time to loosen up, take a sip and let the worries of the day fade away. Hope you enjoy.
If you’re looking for more delicious cocktails, check these out.
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Coconut Rum Tropical Cocktail with Mango, Kiwi and Pineapple
Coconut rum and coconut simple syrup add a sweet, smooth, and creamy coconut taste to this summer drink. Muddled mango, kiwi, and pineapple deliver fresh delight with texture and taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 Cocktail 1x
- Category: Cocktails
- Method: No Cooking
- Cuisine: Caribbean
Coconut Simple Syrup
- 1 cup Water
- 1 cup Granulated Sugar
- 1 teaspoon Pure Coconut Extract or 1/2 cup Unsweetened Coconut Flakes
- 2 ounces Coconut Rum (I used Captain Morgan’s)
- Juice of half a large lime
- 2–3 tablespoons coconut simple syrup (depending on how sweet you like it)
- Splash of Club Soda
- Fresh Tropical Fruit – Mango, Kiwi and Pineapple
Coconut Simple Syrup
- Bring one cup of water and one cup of granulated sugar to a boil. Stir until the sugar dissolves.
- Remove from the heat and add 1 teaspoon of pure coconut extract.
- Let sit until cool and refrigerate.
- Muddle 4 or 5 cubes each of mango, kiwi and pineapple in the bottom of a highball glass.
- Add 2 ounces of Coconut Rum, the juice of 1/2 large lime, and 2 or 3 tablespoons of coconut simple syrup (depending on how sweet you like it) into a cocktail shaker. And fill with ice.
- Shake until the shaker becomes very cold to the touch.
- Pour the rum mixture into the glass over the muddled fruit and add a splash of club soda.
- For a garnishment, add a slice or two of kiwi to the drink. Spear a cube of pineapple, kiwi and mango onto a cocktail pick and place on top of the glass.
- Serving Size: 1 Cocktail
- Calories: 201
- Sugar: 3 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: tropical cocktails, tropical cocktails recipes, tropical alcoholic drinks, drinks with rum