The Big Chill

Pro tips

• Use fresh-squeezed citrus juices if possible; bottled juices work but reduce brightness
• Chill your glass beforehand to keep the drink cold longer without dilution
• Stir the cream of coconut into the rum first to prevent separation before adding juices
• Float the cherry and pineapple wedge as final garnish for visual appeal and a fresh citrus aroma

Substitutions

• Dark rum → spiced rum or navy-strength rum (adjust flavor intensity)
• Cream of coconut → coconut milk or coconut rum (reduces richness)
• Fresh orange/pineapple juice → bottled 100% juice (convenience trade-off)

Equipment

cocktail shaker · jigger or measuring shot glass · bar spoon · highball or tiki glass

Can I make The Big Chill without cream of coconut?

Yes. Substitute with coconut rum (0.5 oz) or coconut milk (1 tsp), though the texture will be thinner and less rich.

What type of dark rum works best?

Aged dark or spiced rum (e.g., Captain Morgan, Myers's) works well. Avoid overproof varieties unless you prefer a stronger drink.

How do I serve The Big Chill?

Pour over ice in a highball or tiki glass, garnish with a pineapple wedge and maraschino cherry.

Can this be made in batches?

Yes. Multiply all ingredients by the number of servings, chill the mixture, then add ice and pour when ready to serve.