The Sparkling Pearl Tropical Cocktail

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

The Sparkling Pearl Tropical Cocktail
2/3 cup coconut flakes, plus more for the rim of the glass
4 tablespoons (2 ounces) royal blue or purple jimmies
2 ounces crème de cacao*
2 ounces white rum
2 ounces dark rum
2 ounces overproof rum,** optional
1/2 cup (4 ounces) coconut milk, plus more for garnish
5-6 cups of ice
sugar pearls (dragées) 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.


  1. 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.
  2. Combine 4 tablespoons of toasted coconut flakes, jimmies, crème de cacao, rums, and ice in a blender and process until thick and smooth.
  3. 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.
  4. 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.