Sippin' Safari

““Let’s go [sippin’] now, Everybody’s learning how, Come on and safari with me” - [mostly] Brian Douglas Wilson and Mike Love, The Beach Boys”
– Leah Schoenburg
  • 1.50 oz White Rum
  • 0.75 oz Sweet Vermouth
  • 1.50 oz Coco López cream of coconut
  • 2.00 oz pineapple juice
  • 2 dashes Angostura aromatic bitters
  • 1 heaping cup ice cubes

Garnish: large pineapple wedge with 3 cloves on a skewer

Bar Tools: jigger, blender

Glass: tiki or hurricane glass

Each box includes all ingredients including garnish. Bar tools and glassware not included but can be ordered separately at checkout.

All orders for alcohol are fulfilled by Keystone Wine & Spirits.

  1. Chill Tulip or Hurricane Glass by placing in fridge/freezer or by filling with ice water and setting aside for 5 minutes.
  2. Shake Coco López cream of coconut super hard before opening, then open can and stir contents.
  3. Measure and add all ingredients (except for garnish) in a blender and blend for 10 seconds or until smooth.
  4. Remove Tulip or Hurricane Glass from fridge/freezer or if using ice water, empty the glass.
  5. Pour contents from blender into the glass.
  6. Garnish with a large wedge of pineapple with 3 cloves on a skewer.
  7. Cheers!
  • 1 Dolin Sweet Vermouth (375ml bottle)
  • 1 Bacardí Superior Rum (375ml bottle)
  • 1 Angostura Aromatic Bitters (4oz bottle)
  • 1 Coco López Cream Of Coconut (15oz can)
  • 3 Pineapple Juice (6oz cans)
  • 1 Pineapple Wheels (Can)
  • 24 Cloves
  • 8 Skewers

A party kit version (makes 16 drinks) of this cocktail is available here.

Sweetness Level
Adventurousness Level

Per Cocktail
8 Cocktails per order*
*Tip to bartender, Taxes & Delivery Included

Leah Schoenburg
Cocktail Courier | Chicago
Leah Schoenburg, like so many bartenders out there, went to art school, where she learned that art takes on many forms and it’s still really hard to make ...

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