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Drunk Bunny Cocktail

A fun, bright pink, and refreshing tropical cocktail made with a simple and delicious mix of coconut rum and strawberry lemonade. Perfect for spring parties and Easter brunches.
Print Recipe
Prep Time 3 minutes
Cook Time 0 minutes
Total Time 3 minutes
Servings: 1 cocktail
Course: Cocktail, Drinks
Cuisine: American, Tropical
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Ingredients
  • 2 oz Coconut Rum like Malibu
  • 4 oz Strawberry Lemonade chilled
  • 0.5 oz Coconut Cream optional, for a frothy texture
  • 1 cup Ice cubes for shaking and serving
Garnish
  • 1 Fresh Strawberry for the rim
  • 1 Pink bunny ears novelty decor

Equipment

  • Cocktail Shaker
  • Rocks Glass
  • Strainer

Method
 

  1. Fill a textured rocks glass to the brim with fresh ice cubes and set aside.
  2. In a cocktail shaker, add a handful of ice, the Coconut Rum, and the Strawberry Lemonade.
  3. If desired, add a splash of coconut cream to the shaker to enhance the frothy top layer.
  4. Seal the shaker tightly and shake vigorously for 15-20 seconds until the outside is frosted and cold.
  5. Strain the cocktail directly into your prepared ice-filled glass.
  6. Garnish the rim with a fresh strawberry and place novelty pink bunny ears into the top of the drink. Serve immediately.

Notes

To make a large batch for a party, mix 1 part coconut rum to 2 parts strawberry lemonade in a pitcher without ice, and serve chilled over individual glasses of ice.