Coconut and Pink Peppercorn Daiquiri

I have a new obsession and it’s called pink peppercorns. I am in love with all kinds of peppers especially when they are present in my cocktail! I cannot get enough of the spicy and fiery flavor of fresh and dried peppers alike. Pink peppercorns are appealing to me because they have a delicate peppery taste that does not overpower other flavor profiles.

In this drink I used coconut sorbet and spiced rum which married so well with the pink peppercorns. The coconut sorbet added sweetness while the lemon added a acidic balance. This is a super easy cocktail to make because you literally throw everything in the blender and it is done! I would make a big pitcher of these on a hot day because the coconut gives you a feeling of being somewhere tropical and the peppercorns give you a sense of being somewhere fiery.

Let’s mix the tropical with the fiery and see where we end up? I can’t wait to find out! Make this drink and drift far away!

Recipe: Coconut and Pink Peppercorn Daiquiri
Coconut and Pink Peppercorn Daiquiri
  • Save

Stay Informed: Sign up here for the Distillery Trail free email newsletter and be the first to get all the latest news, trends, job listings and events in your inbox.


  • 2 ounces of spiced rum
  • ½ teaspoon pink peppercorns plus a little extra for garnish
  • 3 scoops of coconut sorbet (2 for drink and 1 for garnish)
  • 1 lemon, juiced
  • ½ cup of ice

Garnish: Crushed pink peppercorns and 1 scoop of coconut sorbet.


  • Fill blender with rum, pink peppercorns, 2 scoops of coconut sorbet, lemon juice, and ice.
  • Blend mixture and pour into serving glass.
  • Garnish with 1 scoop of coconut sorbet and extra crushed pink peppercorns.

Yields: 1 serving

Now you can celebrate every day like it’s National Daiquiri Day. Cheers!

Coconut and Pink Peppercorn Daiquiri
  • Save

Please help to support Distillery Trail. Like us on Facebook and Follow us on Twitter.

Recommended Posts