It’s hard to believe that we’re in the last few days of official summer before the calendar flips over to fall. With fall temperatures in the forecast it seems like the perfect time to raise one last glass of something summery and tropical. This my mango sunrise piña colada recipe! It’s fruity and sweet and a bit like a vacation in a glass.
We’ve done this whole coconut rum tropical cocktail recipe thing before. This cocktail is a variation on the classic piña colada, but twist here is in the presentation. Grenadine gives that trademark sunrise look, while coconut cream and mango juice create the coolest layered effect. Garnish the heck out of that glass with fruit and add a sunrise-inspired ombre paper straw and you’re party ready in no time!
This is the kind of drink you want to drink icy cold. Add ice to your mixer before shaking. Pour into a glass filled to the very tippy top with ice. If you need a respite from the heat of a golden Indian summer, you need an icy chilled tropical cocktail!
If you love these straws as much as I do, you can pick them up from Amazon! My super talented pal Ashley of Sugar & Cloth has the cutest party collection with them and I have been loving these straws in my cocktails all summer long.
Art direction + recipe by Cyd Converse | Photos by Alice G. Patterson.]
- 2 oz coconut rum
- 2 oz mango juice
- 2 oz pineapple juice
- 1 tablespoon coconut cream
- 1 tablespoon grenadine
- Fresh pineapple garnish
- Add coconut rum, mango and pineapple juices to a cocktail shaker filled halfway with ice. Shake well to combine and chill.
- Pour over ice into a cocktail glass.
- Add coconut cream slowly by pouring over the back of a spoon.
- Add grenadine by pouring slowly over top.