Don’t Talk Too Much, Fu*ck Me Too Much
Ingredients:
1 oz coconut rum
1 oz blue curaçao
1 oz peach schnapps
2 oz pineapple juice
1 oz white cranberry juice
½ tsp edible shimmer dust (silver or pearl)
Ice cubes
Optional: splash of lemon-lime soda for fizz
Garnish:
Pineapple wedge
Blueberries on a cocktail pick
Edible flower (optional)
Instructions:
Step 1: Chill the Glass
Place your serving glass in the freezer for 10–15 minutes for an extra-frosty effect.
Step 2: Mix the Base
In a shaker, add coconut rum, blue curaçao, peach schnapps, pineapple juice, and white cranberry juice with a handful of ice. Shake vigorously for about 15 seconds until well combined and chilled.
Step 3: Add the Swirl Effect
Add the edible shimmer dust to the shaker and swirl gently—this gives the drink its signature “shimmering bay” look.
Step 4: Pour & Finish
Fill a chilled glass with ice. Strain the shimmering mixture into the glass. For added sparkle and effervescence, top with a splash of lemon-lime soda.
Step 5: Garnish & Serve
Garnish with a pineapple wedge, blueberries, and a tropical flower for that beachy aesthetic. Serve immediately and stir lightly before sipping to maintain the swirl.