Jeff Bell at Manhattan's PDT (one of the best bars in the world) freezes coconut water and a mix of fruit juices, then blends them with rum to make a terrific, superfresh version of the classic cocktail. Slideshow:  More Frozen Drinks 

Jeff Bell
May 2016

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Credit: © David Malosh

Recipe Summary test

Yield:
Makes 4 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix the pineapple juice, lime juice and coconut water; freeze in an ice cube tray until solid. Transfer the ice to a blender. Add the rum, coconut puree and cane syrup; blend until smooth. Pour into 4 chilled double rocks glasses; garnish with the pineapple.

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