A variation of the Bushwacker glamorized with sparkling sprinkle bits and pearl sugar dragées in tropical hues, this is a seafaring drink said to be invented on a Caribbean island founded by pirates. Ahoy!
This recipe is excerpted from my book Sprinkles Recipes and Ideas for Rainbowlicious Desserts.
Ingredients
- ⅔ cup coconut flakes plus more for the rim of the glass
- 4 tablespoons /2 ounces royal blue or purple jimmies
- 2 ounces creme de cacao*
- 2 ounces white rum
- 2 ounces dark rum
- 2 ounces overproof rum ** optional
- ½ cup 4 ounces coconut milk, plus more for garnish
- 5-6 cups of ice
- sugar pearls dragees for garnish
- *This is any strong rum over the typical 80 to 100 proof 40 to 50 percent alcohol by volume; 120 to 150 proof is standard for overproof rum. Skip this inclusion for a refreshing lightweight cocktail.
- **This chocolate flavored liqueur contains a hint of vanilla.
Instructions
- Preheat oven to 325°F. Sprinkle coconut flakes onto an aluminum foil-lined baking sheet, and toast for 3 to 5 minutes, just until golden. Let cool.
- Combine 4 tablespoons of toasted coconut flakes, jimmies, creme de cacao, rums, and ice in a blender and process until thick and smooth.
- Place the remaining toasted coconut flakes in a shallow dish. Dip the rims of two parfait glasses in coconut milk and swirl them in the dish of toasted coconut to coat.
- Pour cocktails into toasted coconut-rimmed glasses and float a few pearl dragées on top. Serve with a clear straw and watch the pretty bits of sprinkles swirl and ascend up from the bottom of the glass as you sip and enjoy.
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