Ingredients
- 5 unit
- cl Baileys5 unit
- of Grenadine Syrup3 drops
- El fine Cocos powder2 unit
- 13 unit
- and pushed ice1 unit
Method
1
Fill a cocktail shaker halfway with the pushed ice, ensuring the ice is compact and well-chilled for optimal drink temperature.
2
Pour 5 cl of Malibu rum into the shaker, followed by 5 cl of Baileys Irish cream, stirring gently to combine the liqueurs without excessive agitation.
3
Add 13 cl of fresh pineapple juice to the shaker, which will provide the tropical sweetness and citrus notes characteristic of this Maldivian cocktail.
4
Shake the mixture vigorously for 10-15 seconds until the outside of the shaker becomes frosty and the ingredients are fully combined.
1 minutes
5
Prepare two cocktail glasses by coating the rim with fine Cocos powder using a damp cloth, ensuring an even coating on both glasses.
6
Strain the cocktail mixture into the prepared glasses, dividing equally between them to serve 2 drinks (repeat process for additional servings).
7
Add 1.5 drops of grenadine syrup to each glass by carefully pouring it down the side, creating a layered visual effect as it settles.
8
Garnish each glass with a small amount of additional Cocos powder dusted over the top, and serve immediately while the drink is well-chilled.