Malibu Rum is a light, coconut-flavored rum best used in fruity cocktails. This sweet liquor is traditionally used for pina coladas, but there are many recipes that step away from the tropical classic. Any citrus-based juices mix well with the rum, and creamy liqueurs, like Baileys or Drambuie, help simulate coconut milk when mixed with Malibu.


Pina Colada

There are many ways to make a pina colada, but when you are working with Malibu rum, there is little reason to open a can of coconut milk. Plain cream mixed with Malibu still has the coconut taste and will make a thicker, rich version of the original rum drink. Mix 1/3 cup Malibu rum, 1/3 cup cream, and 1/3 cup pineapple juice in a blender with ice. Pour into a tall glass and garnish with a pineapple slice.

Malibu Bay Breeze

The Bay Breeze is a light tropical beverage reminiscent of a cosmopolitan. In a mixer, pour 1 1/2 oz. Malibu rum, 2 oz. cranberry juice and 2 oz. pineapple juice. Shake and pour into a tall glass filled with ice. Garnish the drink with a pineapple slice. If you prefer to have the drink without ice in a small cocktail glass, fill the mixer with ice instead and strain before serving.

The Aftershock

The Aftershock is a powerful drink, a mix of rum, brandy and Drambuie liqueur. Lemonade tops the alcohol and its tartness is offset by the honey flavors in Drambuie. Add 2 oz. lemonade, 1 oz. Malibu Rum, 1 oz. Drambuie and 1 oz. cherry-flavored brandy to a mixer filled with ice. Shake the mix and strain into the glass. This drink is versatile and can be served on the rocks, with a side of coffee or mixed with creamy liqueurs, like Bailey’s.

Shot in the Dark

If you wish to try some Malibu ru outside of a cocktail, shooters are a quick way to mix a few liquors in a shot glass for a tasty treat. The Shot in the Dark is a creamy shooter, with flavors that go well with a side of coffee. Add 1/2 oz. Kaluha to a shot glass and top with 1/2 oz. of Malibu rum. Add a drop of Bailey’s Irish Cream on top and drink it in one gulp.

Sorbet Bay

For lighter, fresher version of the pina colada, this recipe uses coconut water instead of the heavy coconut milk and includes real flakes of coconut to give your drink some texture. In a blender, crush eight cubes of ice. Add 2 oz. of Malibu rum, 2 oz. coconut water and about 2 1/2 oz. of freshly shredded coconut. Blend until smooth. This can be used as a base for fruitier, sorbet-style drinks by simply adding fresh slices of fruit to the recipe.