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Tropical Candy Crush

A vibrant, layered frozen cocktail blending coconut rum, peach schnapps, and citrus juices, finished with a playful candy and whipped cream topping.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 glass
Course: Beverage, Cocktail
Cuisine: American, Tropical
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Base
  • 1 oz coconut rum
  • 1 oz peach schnapps
  • 0.5 cup orange juice
  • 0.5 cup pineapple juice
  • 1 cup crushed ice
Layering and Garnish
  • 0.5 oz grenadine or strawberry syrup
  • 2 tbsp whipped cream
  • 1 tbsp mini candy-coated chocolates like mini M&Ms
  • 1 orange slice for garnish

Equipment

  • Blender
  • Tall Hurricane or Highball Glass
  • Jigger or measuring spoons

Method
 

  1. Place a tall glass in the freezer for 5-10 minutes to chill.
  2. In a blender, combine the coconut rum, peach schnapps, orange juice, pineapple juice, and crushed ice.
  3. Blend on high until the mixture forms a smooth, slushy consistency.
  4. Remove the chilled glass from the freezer and drizzle the grenadine or strawberry syrup down the inside edges of the glass.
  5. Carefully pour the blended frozen mixture into the glass, allowing it to push the syrup up the sides to create colorful layers.
  6. Top generously with whipped cream.
  7. Sprinkle the mini candy-coated chocolates over the whipped cream.
  8. Garnish the rim with a fresh orange slice and add a straw. Serve immediately.

Notes

To make this a mocktail, swap the coconut rum for coconut water and the peach schnapps for peach nectar.