From Katie at the Kitchen Door

Serves 2



  • 1 scoop coconut sorbet

  • 1/4 c. whole milk

  • 3 ice cubes

  • 3 oz. coconut rum, divided

  • 1.5 oz. white rum

  • 3/4 c. frozen pineapple cubes

  • 3/4 c. pineapple juice

  • 1/2 tsp grenadine plus a dash for glasses



  1. Add the coconut sorbet, milk, ice cubes, and 1.5 oz (one shot) of the coconut rum to a blender, and blend until smooth. Pour into a container and set aside.

  2. Add the remaining 1.5 oz of coconut rum and 1.5 oz of white rum to the blender along with the pineapple cubes and pineapple juice. 

  3. Blend on high until smooth. Pour half the mixture into a container and set aside. Add the grenadine to the mixture still in the blender and pulse a few times to mix.

  4. Place a dash of grenadine in the bottom of two glasses. 

  5. Divide the pink pineapple-grenadine mixture between the two glasses. Carefully pour the yellow pineapple mixture on top of the pink layer, then carefully pour the coconut sorbet mixture on top of the yellow layer. 

The layers may mix slightly, but you should see a gradient going from pink at the bottom to white at the top. Serve immediately (with a cocktail umbrella!)

Rum's Revenge Piña Sunrise Cocktail

© 2016 by Secret Spirits Ltd. Rum's Revenge is a Registered Trademark 

  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Pinterest Icon
  • Grey Instagram Icon
  • Grey YouTube Icon