Nature abhors a vacuum

By Marlene Thorne
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This is a 'mashup' of a classic daiquiri and a pina colada; a little of the lime juice could even be switched out for pineapple juice.


  • 2 ounces (60ml) coconut-infused rum*
  • 1 ounce (30ml) fresh squeezed lime juice
  • .75 ounces (22.5ml) simple syrup


Shake all ingredients over ice for 20-30 seconds and strain into a chilled cocktail coupe.

*Coconut-infused rum: add 1/4 a cup of flaked coconut to 8 oz of rum (I used a combination of Mount Gay Eclipse and Appleton Estate 8 year Reserve - both those distilleries have female master blenders - and the infusion can sit for as little as 15 minutes or as much as a day)

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