- 2 parts Cruzan® Guava Rum
- 3/4 parts DeKuyper Triple Sec (we used Cointreau because we didn’t have Triple Sec)
- 3/4 parts Lemon juice
- Float Coconut rum
Put the first three ingredients in a shaker with some ice. Pour into a glass (we used martini glasses). Then “float” the coconut rum on top. I googled substitutes for Triple Sec, and it said Cointreau was basically the same thing, so that’s good to know!
I had to look up the “float” thing. Basically it is a way to layer a cocktail with the heavier ingredients on the bottom, to give it a more complex flavor profile. The best way I saw to layer on a float is to pour the float ingredient onto the back of a spoon slowly, so that it gently disperses onto the drink.
The recipe doesn’t specify how much coconut rum. I used 3/4 oz. NOTE: I made these one at a time, and so used the “parts” to mean ounces in my jigger. However, you could make a pitcher of them (and add the floats as you serve) by using the “parts” to mean any measure, like cups, etc.
RATING: 4 stars
We both loved this! (We might have made more than one…) It’s not too sweet, the coconut float adds complexity without overpowering the guava flavor, and it’s super easy. You could do it with any of the tropical flavored rums if you can’t find guava (don’t use key lime – it is TART): passion fruit, mango, or pineapple would all work.