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Liquid Maria Juana Drink

A vibrant tropical cocktail that blends light and coconut rums with cream of coconut, fresh pineapple juice, and heavy cream for a silky, vacation-worthy sip.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 cocktails
Course: Cocktail
Cuisine: Tropical
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 ounces light rum
  • 1 ounce coconut rum
  • 2 ounces cream of coconut such as Coco Lopez
  • 3 ounces fresh pineapple juice
  • 1 ounce heavy cream
  • 1 cup ice cubes
  • Pineapple wedge or maraschino cherry for garnish

Equipment

  • Blender or cocktail shaker
  • Measuring jigger or shot glass
  • Cocktail spoon or bar spoon
  • Strainer
  • Two highball or rocks glasses
  • Knife
  • Cutting board

Method
 

  1. Fill two cocktail glasses with ice to chill while you prepare the drink.
  2. In a blender or cocktail shaker, combine 1.5 ounces light rum and 1 ounce coconut rum.
  3. Add 2 ounces cream of coconut, 3 ounces fresh pineapple juice, and 1 ounce heavy cream.
  4. Add 1 cup ice cubes to the blender or shaker.
  5. Blend on high for 10–15 seconds, or shake vigorously for 10–12 seconds, until the mixture is frothy and well chilled.
  6. Discard the ice from the chilled glasses and strain or pour the drink evenly into the glasses.
  7. Garnish each cocktail with a pineapple wedge or maraschino cherry and serve immediately.

Notes

For best texture, keep the cream of coconut refrigerated before use and serve the cocktail immediately after blending.