Although bubbly buckles and crumbles are ubiquitous at warm-weather barbecues, we haven't seen too many cocktails that capture the sweet/tart taste of summer berries. That's why this spiked blueberry/strawberry smoothie is so refreshing (it also has a few splashes of orange and pineapple juices, Jamaican rum and the coconut cream Coco López). While Kim Haasarud, author of 101 Tropical Drinks and founder of a beverage consultancy suggests using 3/4 cup of ice, you can use less if you want your drink more liquid-y, or more, if you prefer it on the slushier side.
Serves 1


  • 10 ripe blueberries, plus extra for garnish
  • 2 ripe strawberries, plus 1 strawberry half for garnish
  • 1 1/2 ounces fresh orange juice
  • 1 1/2 ounces pineapple juice
  • 1 1/2 ounces Jamaican rum
  • 1 ounce coconut cream (such as Coco López)
  • Pineapple leaf, for garnish


Combine all the ingredients in a blender. Blend on High for 10 seconds. Add 3/4 cup of ice. Blend on High for 10 to 15 seconds until smooth. Pour into a tropical cocktail glass. Garnish with the pineapple leaf, strawberry half and a few blueberries.

Recipe and photo reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2013.

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