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.
B Breezy (Variant 2)
.75 oz pineapple shrub
.25 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
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.
Coco-napple Sour
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.
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
Add all ingredients to shaker with ice. Shake hard and strain into a highball with crushed ice.
M Breezy (Variant 1)
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.
Mounds Bar
1 oz Shipwreck Coconut Rum Cream
.5 oz Shipwreck Coconut Rum
.5 oz Meletti Cioccolato
Shake to combine. Double strain into chilled coupe. Garnish with a skewered chocolate-coconut truffle and happiness.
Not Malibu
1.5 oz Shipwreck Coconut Rum
3 oz pineapple juice
3 oz cranberry juice
Add all ingredients into highball with ice. Garnish with lime wedge.
Sailor's Delight
1 oz Shipwreck Spiced Rum
2 oz orange juice
2 oz pineapple juice
2 dashes grenadine
5-8 dashes Angostura Bitters
Shake all ingredients with ice except for bitters, and strain into a hurricane glass with fresh pebble ice. Top with bitters.
Scurvy Dog
1.5 oz Shipwreck Lime Rum
.5 oz Shipwreck Coconut Rum
.25 oz Licor 43
.5 oz agave nectar
.75 oz lime juice
.75 oz egg white
Optional: Angostura bitters
Dry shake all ingredients for 10 seconds. Shake then with ice to chill. Double strain into rocks glass with large cube.
Staten Island Ferry
2 oz pineapple juice
Add to rocks glass with ice. Stir to combine and garnish with lime quarter.
