Bikini Martini Recipe

Ingredients

• 118 ml (4 oz)coconut rum
• 89 ml (3 oz)vodka
• 118 ml (4 oz)pineapple juice
• 2 dashesgrenadine
• Optionalpineapple chunks
• Optionalmaraschino cherries

Instructions

1. 1

   Shake the drink

   Put the coconut rum, vodka and pineapple juice in a cocktail shaker with a couple of ice cubes. Shake firmly.

2. 2

   Pour and garnish

   Pour into a martini glass and add a couple of dashes of grenadine in the middle; it will settle at the bottom. Add pineapple chunks or a maraschino cherry if you like.

What is a Bikini Martini?

This is a tropical-style cocktail combining coconut rum, vodka and pineapple juice, with grenadine for a colourful finish. The recipe is described as Hawaiian-inspired; its appeal is the contrast between the pale fruit juice and the red syrup settling beneath it.

Shaking the spirits and juice together first gives the drink a consistent base, while adding grenadine afterwards creates the layered look.

Nutrition and macros by portion

The nutrition label shows one serving as written: 261 calories, 0g protein, 7g carbs, 0g fat.

The listed nutrition per serving is 261 kcal, with 7 g of carbohydrate and 0 g each of protein and fat. The drink’s calories come primarily from the alcoholic ingredients, while the pineapple juice and grenadine contribute carbohydrate; pair it with a protein-rich snack and fresh vegetables for a more balanced plate.

Choosing the ingredients

Coconut rum: this brings the sweet, coconut-led character, so choose one you enjoy sipping in a mixed drink.

Pineapple juice: use chilled juice for a cold drink straight from the shaker. If it is pulpy, strain it before pouring for a smoother finish.

Shake before pouring

Combine the rum, vodka and juice with a couple of ice cubes, then shake firmly. The method is brief, so have the glasses ready before you start.

Shake only the drink’s base. The grenadine goes into the glass afterwards so it can sink rather than blending into the mixture.

Getting the layered finish

Pour the shaken mixture into the martini glass first, then add the grenadine in the middle. Let it settle at the bottom for the sunset-like effect.

Pour gently to help keep the layers distinct. If you prefer an evenly coloured drink, stir the grenadine through before serving.

Serving and garnishing

Serve as soon as it is poured, while the drink is cold. Pineapple chunks and maraschino cherries are optional garnishes rather than part of the shaken base.

A chilled martini glass helps the cocktail stay cool for longer; chill it ahead of time if convenient.

What to serve alongside

Pair the drink with small savoury bites, such as salted nuts or crisp appetisers, to offset its fruity sweetness. For a fuller spread, serve it with grilled food or a fresh salad.

Keep the accompanying flavours simple so they do not overwhelm the coconut and pineapple notes.

Recipe notes & tips

• Measure the liquids before shaking so the proportions stay consistent.
• Chill the martini glasses in advance for a colder serve.
• Add the grenadine after pouring to preserve the layered appearance.
• Use a couple of ice cubes in the shaker, as directed, rather than shaking the grenadine with the base.
• Garnish just before serving so the fruit looks fresh.

Variations

• More pineapple: Increase the pineapple juice for a fruitier, less spirit-forward flavour.
• Stirred finish: Mix the grenadine through the drink for an even pink colour.
• Cherry garnish: Add a maraschino cherry for a simple finishing touch.
• Pineapple garnish: Use pineapple chunks to echo the juice in the drink.
• No-alcohol version: Use coconut-flavoured and pineapple drinks in place of the spirits, adjusting to taste.

Common mistakes to avoid

• Adding grenadine to the shaker: it will blend into the base; pour it into the glass after shaking.
• Pouring too quickly: a forceful pour can disturb the grenadine; pour the base gently.
• Skipping the shake: the ingredients may not combine evenly; shake the rum, vodka and juice firmly with ice.
• Adding too much garnish: it can crowd the glass; keep the optional fruit modest.
• Leaving the drink standing: the cocktail loses its chill; serve it soon after mixing.

How to store

This cocktail is best made and served immediately. If needed, keep the shaken base covered in the fridge briefly, then pour into glasses and add the grenadine just before serving; do not store it with the garnish.

Frequently asked questions