This sweet and fruity Malibu sunrise cocktail is a fun pick-me-up with refreshing orange juice, coconut rum, and grenadine that mix together to create a warm hue reminiscent of the sunrise.
Why this recipe works
The perfect brunch cocktail has arrived on the scene dressed in its best sunrise-esque outfit. A blend of tropical coconut rum, sweet grenadine, and puckering orange juice bring life to this Malibu sunrise creating the vision of a rising sun.
You may have seen a Malibu sunrise made a couple of different ways. Its sister recipe, a Malibu sunset, uses both pineapple and orange juice while our sunrise version sticks to only orange juice. We like to think of it as the sunrise equals orange juice and the sunset equals pineapple. It’s very similar to a tequila sunrise, except with Malibu instead of tequila of course.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RUM – As the name states, Malibu coconut rum is a must for this recipe.
GRENADINE – This is what gives the layered sunrise look to this cocktail. The trick is to slowly pour the grenadine over a spoon into the bottom of the glass. Because of its density, it sits at the bottom of the glass even when other liquids are involved.
How to Make Malibu Sunrise
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Fill a Tom Collins glass halfway with ice cubes.
- Pour in Malibu coconut rum and orange juice.
- Position the cocktail spoon upside down over the glass. The end of the spoon should almost touch the glass.
- Slowly pour the grenadine over the back of the spoon. The grenadine will settle at the bottom of the glass.
EXPERT TIP – If your glass isn’t completely full, you can add a couple more ice cubes to bring it to the top.
- Garnish with a maraschino cherry on a cocktail pick and a wheel or wedge of Clementine. We dipped the skin of our Clementine wheel in honey and then in coconut flakes for a pretty brunch drink! You can also add a little mound of flaked coconut on top.
- Add a straw and serve.
Frequently Asked Questions & Expert Tips
Nope, there’s no need to stir a Malibu sunrise cocktail. In fact, if you stir it then you compromise the pretty layered effect of the drink. You can of course stir the cocktail to intermingle the grenadine, rum, and orange juice after you’ve admired its presentation, however.
A tequila sunrise and a Malibu sunrise are very similar ingredient-wise, with the exception of the liquor you use. Otherwise, the two drinks share the use of grenadine and orange juice along with the gorgeous layered sunrise look that’s assembled in the same fashion.
Serving Suggestions
Serve your Malibu sunrise with breakfast or brunch as a fruity morning cocktail in place of your cup of orange juice. However, it isn’t only limited to morning sipping, this drink can be enjoyed all day long whether it’s morning, afternoon, or night.
Optionally garnish with a maraschino cherry spiked on a cocktail pick with a clementine wheel or wedge. Shredded coconut is a fun addition as well – to get it to stick we dipped our clementine in honey then again in the coconut flakes, but you can simply sprinkle it on top of the cocktail if desired.
Ingredients
- 6 ounces orange juice
- 3 ounces Malibu coconut rum
- 1 ounce grenadine
Things You’ll Need
- Tom Collins glass
- Cocktail spoon
- Jigger
- Cocktail picks optional
Before You Begin
- If you don’t have a cocktail spoon, you can use a regular spoon from your silverware drawer.
- There’s no need to stir a Malibu sunrise cocktail. In fact, if you stir it then you compromise the pretty layered effect of the drink. You can of course stir the cocktail to intermingle the grenadine, rum, and orange juice after you’ve admired its presentation, however.
Instructions
- Fill a Tom Collins glass halfway with ice cubes.
- Pour in Malibu coconut rum and orange juice.
- Position the cocktail spoon upside down over the glass. The end of the spoon should almost touch the glass.
- Slowly pour the grenadine over the back of the spoon. The grenadine will settle at the bottom of the glass.TIP – If your glass isn’t completely full, you can add a couple more ice cubes to bring it to the top.
- Garnish with a maraschino cherry on a cocktail pick and a wheel or wedge of Clementine. We dipped the skin of our Clementine wheel in honey and then in coconut flakes for a pretty brunch drink! You can also add a little mound of flaked coconut on top.
- Add a straw and serve.
