Happy Thursday, friends, it’s time for a cocktail! I’ve been dying to make these pretty drinks ever since I went to the beach a few weeks ago. We were sitting at Lucy’s Retired Surfers Bar and Restaurant, I saw Flamingo Punch on the menu, and was sold at one look at the ingredients. Coconut rum? Yes. Pineapple, orange, and cranberry juice? Yes yes yes, sign me up.
I’ve also been dying to make some floral ice cubes and this seemed like the perfect time!!! They’d obviously look great in a clear drink. Because it would be super easy to tell what they are. But I thought they’d be fun with a pretty pink drink too! I got this package of edible flowers at Whole Foods, but as long as you’ve got some you KNOW are safe to eat (just in case the ice melts in your drink and they’re floating around willy nilly in there), they’ll work in these cubes.
As mentioned, all you need for this cocktail is coconut rum, pineapple juice, orange juice, cranberry juice, and a splash of lime juice. The Flamingo Punch at Lucy’s doesn’t have lime and is served with a splash of grenadine on top, but I wanted to change mine at least somehow! And the lime balances out the sweetest from the other juices a little bit. Either way, you can’t go wrong!
Also the recipe below is for one drink in a taller glass like the ones pictured here. If you’d like to serve them in smaller glasses, I’d cut the ingredient amounts in half and then adjust the coconut rum ~as you wish~ 🍹
- 1 oz coconut rum (more or less depending on your preference!)
- 2 oz pineapple juice
- 2 oz orange juice
- 4 oz cranberry juice
- Splash of lime juice
- Ice, for serving
- Floral ice cubes optional
- Combine coconut rum and all juices in a shaker and shake until combined. Pour over ice. Garnish with floral ice cubes and a drink umbrella!
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