Description
This Creamy Tropical Raspberry Cocktail is a refreshing, fruity blend of raspberries, pineapple juice, lime, and coconut with a smooth rum finish. Quick to make, vibrant to serve, and the perfect way to bring beachy vibes to any gathering! Great for date night, brunch, or summer entertaining—no bartender skills needed.
Ingredients
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1/2 cup fresh raspberries (plus extra for garnish)
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1 oz fresh lime juice
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3 oz white rum
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3 oz cream of coconut (or canned coconut milk for a lighter version)
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4 oz pineapple juice
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1 oz simple syrup or agave (adjust to taste)
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Pinch of ground nutmeg
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Ice (for serving)
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Garnish: pineapple wedge and extra raspberries
Instructions
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Add raspberries, lime juice, white rum, cream of coconut, pineapple juice, simple syrup, and nutmeg to a blender. Blend until smooth.
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Optional: Strain the mixture through a fine mesh strainer for a smoother texture.
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Fill two glasses with crushed ice and pour the cocktail over the top.
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Garnish with fresh raspberries and a pineapple wedge. Serve immediately and enjoy!
Notes
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Want it non-alcoholic? Swap the rum for coconut water or more pineapple juice for a delicious tropical mocktail.
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Use frozen raspberries for a slushier texture or frozen cocktail cubes.
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Cream of coconut gives a sweet, rich finish. If using coconut milk, you may want to add a bit more sweetener.
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Chill ingredients ahead for a colder, more refreshing drink without extra ice dilution.
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This recipe makes two servings—perfect for sharing or doubling for a crowd!