Apple Pie with a Crust
A sweet and nostalgic cocktail that mimics the flavor of a freshly baked apple pie. The combination of coconut rum and apple juice creates a surprisingly pastry-like profile, finished with aromatic cinnamon. Ideally served over ice for a refreshing treat, though it can also be warmed for cozy autumn evenings.
What it tastes like
The drink leads with an aroma of sweet apple and synthetic coconut, followed by a sharp hit of dry spice. The palate is thin and sugary, dominated by fruit juice and tropical esters with very little alcohol bite. The finish is short and clean, leaving a lingering warmth from the cinnamon on the tongue.
Flavour profile
Ingredients
- Malibu Coconut Rum1.5 oz
- Apple Juice4.5 oz
- Ground Cinnamon3 dashes
Preparation
- 1
Fill a Collins glass with fresh ice cubes.
- 2
Pour the Malibu coconut rum and apple juice over the ice.
- 3
Stir gently to combine the ingredients thoroughly.
- 4
Sprinkle the dashes of ground cinnamon over the top as a garnish.
Substitutions
- Malibu Coconut RumCoconut milk mixed with white rum — This swap increases the alcohol content and provides a much creamier mouthfeel.
- Apple JuiceUnfiltered apple cider — Using cider introduces a tart acidity and a thicker, cloudier appearance.
- Ground CinnamonGrated nutmeg — Nutmeg offers a woodier, more savory spice profile compared to the direct sweetness of cinnamon.
Variations
Hot Apple Crust
Heat the apple juice on a stovetop before combining with the rum for a warm seasonal variation.
Bourbon Crust
Replace half of the coconut rum with bourbon to add oak and vanilla notes that mimic a baked pastry.