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Swimming Pool

Coconut, cream and pineapple shaken milky white, with blue curaçao floated on top like pool water.

Collection version

For one serving

Ingredients

  • White Rum
    22.5 ml / 0.76 US fl oz
  • Vodka
    22.5 ml / 0.76 US fl oz
  • Pineapple Juice
    60 ml / 2.03 US fl oz
  • Cream
    22.5 ml / 0.76 US fl oz
  • Cream of Coconut
    22.5 ml / 0.76 US fl oz
  • Blue Curaçao

    Float on top at the end

    7.5 ml / 0.25 US fl oz

US fl oz amounts are rounded; use ml for exact measures.

To garnishPineapple wedge, Cherry

Make it

  1. Add the white rum, vodka, pineapple juice, cream and cream of coconut to a shaker with crushed ice and shake well.
  2. Fill a hurricane glass with fresh crushed ice and strain the drink into it.
  3. Slowly pour the blue curaçao over the back of a bar spoon so it floats on top.
  4. Garnish with a pineapple wedge and a cherry.

Behind the drink

Created in 1979 by German bartender Charles Schumann and included in his 1995 book American Bar.

Recipe reference

Per Difford's, adapted from Schumann's 1995 book.

www.diffordsguide.com ↗