Coconut Rum

Blended with natural Caribbean coconut. Authentic tropical coconut flavor with no artificial bite and a smooth, rich taste.

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Wine Enthusiast - 90

This rum blended with coconut extract makes one tasty pina colada shortcut. It’s clear, quite sweet and palate-coating like a liqueur, with bold coconut flavor.

K. Newman, August 2015

B Breezy (Variant 2)

1 oz Shipwreck Coconut Rum

.75 oz pineapple shrub

1 oz cranberry reduction

Club soda

Add ingredients into highball with ice, top with club soda.

*Pineapple shrub is made by macerating one cup of chopped pineapple with ¾ cup of sugar. Let sit for 24-48 hours and add 1 cup of champagne vinegar. Shake to combine and strain. Measurements can vary based off of the shrub.

Bad and Boozy

2 oz Shipwreck Coconut Rum

1 oz Shipwreck White Reserve Rum

4 oz pineapple juice

1 oz orange Juice

.5 oz lime juice

Nutmeg

Shake all ingredients with ice. Strain into highball with fresh ice. Grate nutmeg over top of drink.

Bahama Mama

1 oz Shipwreck Coconut Rum

1 oz Shipwreck Spiced Rum

2 oz orange juice

2 oz pineapple juice

1 barspoon homemade grenadine

2 dashes Angostura Bitters

Shake hard to combine. Pour into hurricane glass with fresh ice and garnish with cherry and orange wheel.

Coco-napple Sour

1 oz Shipwreck Coconut Rum

1 oz pineapple juice

1 oz fresh lime juice

.5 egg white

5 dashes Angostura bitters

Dry-shake egg white for 20 seconds. Add next three ingredients and shake for 10 seconds. Add ice and shake hard for 20 more seconds. Double strain into coupe or cocktail class and add bitters to top of drink.

Coconut-Lemon Yum

• 1.5 oz Reposado Tequila
• 1 oz Shipwreck Coconut Cream
• .5 oz Meletti Limoncello

Shake lightly with ice, and strain into highball with fresh ice. Serve with a garnish of a small scoop of coconut or lemon sorbet.

Don’t be a Tart

1.5 oz Shipwreck White Reserve Rum

.25 oz Shipwreck Coconut Rum

.5 oz lime

.5 oz simple syrup

.5 oz Beijing yogurt

.75 oz pineapple juice

Pour ingredients into shaker with ice. Shake long and hard. Double strain into chilled coupe. Garnish with matcha powder and pineapple spear.

Easy Piña Colada

1.5 oz Shipwreck Coconut Rum

1 cup frozen pineapple

.5 oz pineapple juice

.5 oz lime juice

Blend together. Garnish with a beach.

Get a Cab

• .75 oz Shipwreck Mango Rum
• .75 oz Shipwreck Coconut Rum
• .75 oz overproof rum
• .75 oz dark rum
• 1 oz orgeat syrup
• 1 oz lime juice

Combine all ingredients in shaker with ice. Strain into a chilled cocktail glass. Garnish with orange twist.

Get a Cab

.75 oz Shipwreck Mango Rum

.75 oz Shipwreck Coconut Rum

.75 oz overproof rum

.75 oz dark rum

1 oz orgeat syrup

1 oz lime juice

Add all ingredients to shaker with ice. Shake hard and strain into a highball with crushed ice.

M Breezy (Variant 1)

1 oz Shipwreck Coconut Rum

2 oz pineapple shrub

5 dashes cranberry bitters

IPA or club soda

Combine first three ingredients into shaker with ice and shake briefly. Strain into double rocks glass with fresh ice. Top with club soda, or an IPA for an interesting twist.

* Pineapple shrub is made by macerating one cup of chopped pineapple with ¾ cup of sugar. Let sit for 24-48 hours and add 1 cup of champagne vinegar. Shake to combine and strain. Measurements can vary based off of the shrub.

Mango Mojito

1.5 oz Shipwreck Mango Rum

.5 oz lime juice

10-15 mint leaves

Club soda

Add first three ingredients into shaker with ice. Shake and strain into highball with fresh ice. Top with club soda. Garnish with mint, lime wheel, and linen suit.

Shipwreck Mango Rum can be replaced with Shipwreck Coconut Rum, Shipwreck Vanilla Rum, Shipwreck Lime Rum, or Shipwreck Spiced Rum.