It all started a few years ago, when I was asked to include a cocktail for a lady at her party based on Malibu. A favourite flavour of hers apparently. Then the thought occurred to me that I don’t really know any classic cocktails with Malibu. I certainly don’t have a go-to cocktail. So I thought I’d make one up. A new classic – hopefully! I like the flavour of coconut and everyone enjoys the Pina Colada.
It is one of those cocktails that survived from the 80s, when so many others didn’t. And with great reason. Combining pineapple and coconut with cream and rum to prevent it being too sweet is a winning combination. So that was the start point. I often find white rums, Bacardi in particular a bit anonymous, a bit lacking in depth of flavour. So I started with golden rum. Appleton VX (recently renamed) is my current mainstream favourite for cocktail making. Then add the same quantity of Malibu to give coconut and then double the quantity of the obligatory pineapple juice. My rule of thumb is to make sure the fruit juice volume matches the 2 alcoholic spirits combined. That way you get a mellow and fruity drink.
Named the Sandbar because the drink reminds me of sand and beaches and the Caribbean.
Sandbar cocktail
Is easy to make. Simply put some ice in your shaker and add the following;
- 1 1/2 msrs golden rum
- 1 1/2 msrs Malibu
- 3 msrs pineapple juice
You can always lengthen it with more pineapple if the weather is hot, or you’re thirsty or you simply want a longer drink. As with all these things, mix it to suit yourself. It is good though. If you’re looking for other new twists on classic cocktails why not try some of these on the legacy post.
A couple of Martinis plus the epic and powerful St. Louis with Southern Comfort and brandy plus the Basquezera based on chocolate and chilli.
Cheers