Coconut & pineapple cooler

cocktails coconut cooler drinks gin indulgent pineapple rum summer

N/A

(easily doubled or more)

Source

Ingredients

300ml coconut rum

600ml pineapple juice (not from concentrate)

150ml gin

6 small chunks watermelon

12 coriander sprigs

6 x 324ml screw-top jam jars with lids

ice bucket filled with ice

Method

Put 50ml coconut rum, 100ml pineapple juice, 25ml gin and 50ml cold water into each jam jar.

Stir, then garnish each one with a piece of watermelon and a couple of coriander sprigs, squeezing the leaves a little bit first before dropping them into the jars to help release the flavour. Screw on the lids and chill or set in ice buckets until needed – they will keep well for 4-6 hrs.