Lately I’ve been making a lot of “tall” cocktails…drinks in tall glasses, filled with ice and topped off with club soda. There’s just something about summer that makes me want a bubbly drink rather than a martini style cocktail. They seem so much more refreshing that way and this Coconut Pear Cooler does not disappoint!
Originally, I was thinking about experimenting with this cocktail served as a martini or blended like a daiquiri, both of which would be totally yummy (no need for club soda when made that way). But since I had finished a 12 mile walk in the heat and humidity, sweating like a pig, and really just wanting a big ol’ glass of ice tea, it sounded way better to me with lots of ice! Don’t worry, I hydrated properly with lots of water while I was in the kitchen creating this drink for my weekly Wednesday cocktail post (don’t want to let you all down!).
For this drink I used Goya Pear Nectar and and Roland Cream of Coconut (affiliate links) along with some Bacardi rum, Malibu Coconut Rum and fresh lime juice, shook it all up in a cocktail shaker and poured it over a glass filled with ice. Then topped it off with club soda. The club soda is perfect with this drink. It cuts down the sweetness from the juice and coconut cream perfectly. This coconut pear cooler was so tasty, I think you’ll really enjoy it too. Of course, if you want a non-alcoholic version, just omit the booze and you’ll still have a tasty drink to offer those who don’t imbibe.
- 3 oz. Goya pear nectar
- 2 oz. Bacardi white rum
- 1 oz. Roland cream of coconut
- .5 oz. Malibu Coconut rum
- ½ lime, juiced
- Club soda
- Combine all ingredients except club soda in a cocktail shaker filled with some ice. Shake well, strain into tall glass filled with ice about ⅔ full. Top remaining ⅓ with club soda.