If you want an easy yet perfectly delicious tropical cocktail, be sure to make a Coconut Raspberry Bellini made with coconut rum and fresh raspberries.
This simple cocktail is made from three of my most favorite cocktail ingredients. No wonder I thought it was so tasty! Coconut rum is fabulous. You know how your sense of taste and smell can take you back to any memory stored in that noggin of yours? Well, coconut rum makes me think of only fond memories of sitting on the beach in Hawaii.
Raspberries are also a favorite of mine. Heck, I’m a fan of just about every kind of berry. They’re too much money for me to splurge on fresh berries this time of year, plus I’ve become such a berry snob living in the Pacific Northwest that I prefer to eat a berry only if I picked it myself. Fortunately, frozen berries (that I picked myself, of course) worked smashingly well for this cocktail. And finally, you can’t have a bellini without sparkling wine. That, or champagne (if you wanna get technical) makes most every drink better.
Did you know Kenny Chesney has his own rum label? I didn’t but I can surely tell you that it is delicious! For the next week or so, you have the opportunity to like, share, AND comment on my Facebook post and I’ll pick one lucky person who will receive their own awesome bottle of Blue Chair Bay Premium Blend Coconut Rum. You can also check out all the good stuff they have to offer on their Facebook page.
Coconut Raspberry Bellini
- 2 ounces coconut rum chilled
- 3-4 raspberries
- Sparkling wine
- Mix raspberries and coconut rum by mashing fruit completely. Allow to chill together if you have the time. Strain seeds through a fine mesh strainer into a chilled champagne glass. Top off with sparkling wine.