Colada Sunrise

Ingredients

• Ice
• 3 1/2 ounces mango juice or mango nectar
• 3 1/2 ounces 100% pineapple juice
• 2 ounces coconut cream or cream of coconut
• 2 ounces coconut rum
• 1 ounce white rum
• 2 ounces grenadine, divided
• 2 small pineapple wedges, for garnish (optional)

Method

1. Fill 2 rocks or old-fashioned glasses halfway with ice.
2. Place 3 1/2 ounces mango juice, 3 1/2 ounces pineapple juice, 2 ounces coconut cream, 2 ounces coconut rum, and 1 ounce white rum. Add enough ice to fill the shaker about half full. Cover and shake vigorously until the outside of the shaker is frosty, about 30 seconds.
3. Pour 1 ounce grenadine into each glass. Pour the cocktail through a strainer into the glasses. Garnish each drink with a pineapple wedge if desired. (Let sit for a few minutes if you want to have a layered look so the coconut can settle on top.) Stir to combine before drinking.
4. Recipe Notes
5. Recipe Notes:For a sweeter cocktail, use cream of coconut rather than coconut cream, as it is sweetened.If you don’t have coconut rum, use 3 ounces white rum total instead. The cocktail won’t be as coconut-y, but will still be delicious.