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Hummingbird Drink

A vibrant tropical cocktail combining rum, pineapple juice, and cream into a smooth, creamy pink nectar that tastes like a vacation in a glass. Takes under 5 minutes to make with minimal ingredients.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 drink
Course: Drinks and Beverages
Cuisine: Tropical
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces 60 ml light or golden rum
  • 3 ounces 90 ml pineapple juice, fresh or high-quality bottled
  • 1.5 ounces 45 ml heavy cream or coconut cream
  • 1 cup ice cubes loosely packed
  • 1 to 2 drops pink food coloring optional
  • Pineapple wedge or cherry for garnish

Equipment

  • Cocktail shaker or mason jar with tight-fitting lid
  • Jigger or measuring shot glass
  • Bar spoon or long stirring spoon
  • Highball or rocks glass
  • Strainer
  • Ice scoop or regular spoon

Method
 

  1. Fill your highball or rocks glass with ice and set it aside for 30 seconds while you prepare the other ingredients.
  2. Using a jigger, measure 2 ounces of light rum into your cocktail shaker or mason jar.
  3. Pour 3 ounces of pineapple juice into the shaker with the rum.
  4. Add 1.5 ounces of heavy cream or coconut cream to the shaker.
  5. Fill your shaker about three-quarters full with ice cubes.
  6. Seal the shaker tightly and shake vigorously for 10 to 12 seconds until you hear the ice rattling loudly.
  7. Remove the ice from your chilled glass and strain the drink into it using a bar strainer.
  8. Add one or two drops of pink food coloring if desired and stir gently. Top with a pineapple wedge or cherry for garnish.

Notes

Shake with real commitment to aerate the cream and create a velvety mouthfeel. Use chilled pineapple juice to reduce shaking time and prevent over-dilution. Serve immediately for best flavor. Can batch-make the mix without ice and store in a sealed pitcher for up to 3 days in the fridge, but shake each drink individually when serving.