The History
Created by Emily Cooper at Miss Emily’s Blue Bee Bar on Green Turtle Cay in the Abacos, Bahamas, sometime in the 1960s or ‘70s. The original recipe was a closely-guarded family secret for decades. After Emily’s death, her daughter continued to make the original but never published the exact proportions; the version that spread across the Caribbean is a reverse-engineered approximation.
Servings
Ingredients
- 1 oz coconut rum (Malibu or Kōloa)
- 1 oz dark Jamaican rum (Coruba or Myer’s)
- 0.5 oz triple sec (or Cointreau)
- 2 oz fresh orange juice
- 2 oz fresh pineapple juice
- 0.5 oz simple syrup
- Splash of grenadine
- Pineapple wedge + cherry (garnish)
Directions
Combine all ingredients except grenadine in a shaker with ice.
Shake hard for 10–12 seconds.
Pour into a tall glass over fresh ice.
Float the grenadine over the back of a bar spoon.
Garnish with a pineapple wedge and a cherry.