Latin Twist: Belize Cocktail


The lure of the Caribbean (and yes, Central America) is—at least for me—always present in one form or another. Hence my inspiration in this Friday’s drink: The Belize Cocktail. Pineapple juice, coconut, and rum have always made a beautiful combo. This cocktail is no exception. And what better way to coooooooool down!  These days, I mostly enjoy it on the rocks…but straight up is just fine. Belize Cocktail                                                  Adapted from my Caribbean Cocktail/Appetizer Collection: 
                                                                 Calypso Coolers — photos by Ellie Miller

Latin Twist: Belize Cocktail

Serving Size: Serves 2

Belize Cocktails are great whether it's a party of two, or ten! Simply multiply amounts according to the number of people you have (this recipe is for two servings).


  • 4 ounces coconut rum (if you've got coconut water, forget the coconut rum; use your favorite light rum combined with your coconut water.)
  • 4 ounces fresh or unsweetened pineapple juice
  • 1 1/2 cups ice cubes
  • 2 fresh pineapple wedges for garnish


  1. Combine all of the ingredients--except for the garnish--in a shaker.
  2. Pour into a wine or cocktail glass, garnish, and serve!


About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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