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Ice Zombie

This may be called an Ice Zombie, but it tastes more like the tropics. The pineapple juice, blue curaçao, and rum will make you feel like you’re on vacation, which is a perfect way to forget that winter is coming.

by Katie Aubin and Codii Lopez

Ingredients

for 1 serving

  • 14 fl oz
    canned coconut milk, chilled (420 mL)
  • 1 tablespoon
    powdered sugar
  • ice
  • 1 tablespoon
    blue sanding sugar
  • 1 tablespoon
    white sanding sugar
  • 2 fl oz
    pineapple juice, divided (60 mL)
  • 1 ½ oz
    white rum (45 mL)
  • 1 fl oz
    blue curaçao (30 mL)
    Calories 1105
    Fat 88g
    Carbs 57g
    Fiber 0g
    Sugar 34g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. Carefully scoop the solid layer from the can of chilled coconut milk into a medium bowl. Blend with an electric hand mixer until fluffy.
  2. Add the powdered sugar and continue mixing until fully incorporated, scraping down the bowl as needed. While mixer is still running, add in a splash of coconut milk from the can, and mix until cream is silky and just falls from a spoon. Set aside.
  3. On a small plate, mix together the blue and white sugars. Pour 1 ounce pineapple juice into a small bowl.
  4. Dip the rim of a highball glass into the pineapple juice, then in the sugar mixture. Fill glass with ice.
  5. In a cocktail shaker filled with ice, combine the rum, blue curaçao, and remaining 1 ounce pineapple juice. Shake vigorously for 20 seconds.
  6. Strain into the sugared highball glass and top with 2 tablespoons of the coconut whipped cream.
  7. Enjoy!
 

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