Why the Drunk Ghost (Coconut-Vanilla Highball) Steals the Show
Think of The Drunk Ghost (Coconut-Vanilla Highball) as the tropical version of cream soda sporting its Halloween costume rich coconut, gentle warmth of vanilla, and every sip elevated by a lemon-lime kick. Yeah, it’s super-photogenic because of this floating marshmallow “ghost,” and it’s pretty quick to put together too: just ice, booze, coconut cream, and soda. But most interesting is that it comes out naturally textured even when made in batches; while sweetness can easily be controlled, so can the strength.
Flavor profile (island cream soda energy)
Malibu coconut rum adds sweet coconut and a gentle rum note. Vanilla vodka layers bakery aroma. Coconut cream (or sweeter cream of coconut) gives silky body, while lemon-lime soda adds citrus pop and carbonation.
The ghost garnish
A single jumbo marshmallow perched on a pick or floating on top becomes the “ghost.” Dot on two “eyes” with a food-safe marker or mini chocolate chips for instant Halloween charm.
Ingredients & Bar Gear
What you’ll need (per drink):
- 2 oz Malibu coconut rum
- 1 oz vanilla vodka
- 2 oz coconut cream (unsweetened) or cream of coconut (sweeter, thicker)
- 4 oz lemon-lime soda, chilled (Sprite/7UP)
- 1 large marshmallow, for garnish
- Ice (fresh, clear cubes if possible)
Gear:
- Highball glass (12–14 oz)
- Jigger or measuring cup
- Bar spoon (long handle for gentle stir)
- Cocktail pick or short skewer for the marshmallow
Core Recipe: Drunk Ghost (Coconut-Vanilla Highball)
Directions
- Chill & Fill: Pack a highball glass to the top with fresh ice. Cold glass + lots of ice keeps bubbles lively.
- Build the Base: Add 2 oz Malibu and 1 oz vanilla vodka directly over ice.
- Make it Creamy: Pour in 2 oz coconut cream (or cream of coconut). Give 2–3 gentle stirs to blend with spirits without shocking the soda later.
- Top & Lift: Add 4 oz chilled lemon-lime soda. Stir once or twice to combine—no vigorous shaking (you’ll kill the fizz).
- Ghostly Garnish: Skewer a large marshmallow and rest it on the rim—or float it for a bobbing ghost.
- Serve: Enjoy immediately—icy, bubbly, and cloud-soft.
Visual/texture checkpoints
- Liquid should look lightly opalescent (not curdled or separated).
- Bubbles should rise steadily; if it looks flat, your soda wasn’t cold enough or you stirred too much.
Technique Keys for a Smooth, Fizzy Pour
Build in the glass (don’t shake):
Shaking cream of coconut with carbonated soda causes foam blow-ups and collapses the fizz. Build over ice, stir gently, then top with soda.
Order matters:
Spirits → coconut cream → then soda. If you add soda before the cream, you’ll get clumps and excessive foaming.
Carbonation management:
Use freshly opened, refrigerator-cold soda. Keep your glass and spirits cold too. One or two slow stirs are enough to marry flavors while preserving sparkle.
Taste Calibration: Sweetness, Creaminess, and ABV
Coconut cream vs. cream of coconut
- Coconut cream (unsweetened): Silky and rich, lets you control sweetness with soda.
- Cream of coconut (e.g., Coco López): Pre-sweetened and thicker—dessert-like. If using, consider reducing soda to 3–3.5 oz or adding a squeeze of fresh lime to balance.
Tiny tweaks with big impact
- Brightness: 0.25–0.5 oz fresh lime juice tightens the finish.
- Salt pop: A pinch of fine salt or saline solution (10%) amplifies coconut and vanilla.
- Bitters: 1–2 dashes of orange or tiki bitters add depth without changing the core vibe.
- Strength: For a lighter pour, cut vanilla vodka to 0.5 oz; for a bolder drink, bump Malibu to 2.5 oz (then add a splash more soda).
Batching for a Party (4, 8, 12 Drinks)
Base (no soda) per drink = 2 oz Malibu + 1 oz vanilla vodka + 2 oz coconut cream → 5 oz.
Top each glass with ~4 oz soda at service.
- 4 drinks (base): 8 oz Malibu, 4 oz vanilla vodka, 8 oz coconut cream
- 8 drinks (base): 16 oz Malibu, 8 oz vanilla vodka, 16 oz coconut cream
- 12 drinks (base): 24 oz Malibu, 12 oz vanilla vodka, 24 oz coconut cream
How to serve fast:
- Pre-mix the base in a pitcher and refrigerate 2–4 hours.
- Rim/stack glasses with ice.
- Pour base to just below halfway in each glass, top with fresh-cold soda, quick stir, garnish marshmallow.
- Keep marshmallows pre-skewered for speed.
Variations & Spirits Swaps
- Toasted Ghost: Add ¼ oz dark rum float and dust the marshmallow with a quick pass of a culinary torch (lightly!).
- Spiced Ghost: Replace vanilla vodka with spiced rum; add a dash of cinnamon or allspice on top.
- Tropical Ghost: Add 1 oz pineapple juice before soda for a piña-colada-meets-cream-soda vibe.
- Skinny Ghost: Use light coconut milk (well-shaken) and diet lemon-lime soda; sweeten with a tiny bit of vanilla extract instead of vanilla vodka.
Mocktail Version (Boo-Free Ghost)
- 2 oz coconut cream (or 2–2.5 oz light coconut milk for lighter sweetness)
- 0.5 tsp vanilla extract (or 0.5–1 oz NA vanilla-spirit)
- 0.5 oz coconut syrup (optional for sweetness)
- 4–5 oz lemon-lime soda, very cold
Build the same way over ice, top with soda, garnish with a marshmallow ghost. Label clearly as zero-proof.
Garnish & Presentation Ideas
- Ghost eyes: Dot the marshmallow with food-safe marker or press in mini chocolate chips.
- Snowy rim: Dip rim in coconut cream, then desiccated coconut for a frosty halo.
- Black glitter straw: Use edible glitter on a reusable straw for sparkle.
- Graveyard tray: Serve on crushed ice with a few candy “tombstones” for Halloween drama.
Food Pairings
Creamy coconut loves salty and acidic snacks:
- Lime-salt popcorn or tajín-dusted chips
- Coconut shrimp with sweet-chili dip
- Jerk chicken skewers with pineapple salsa
- Ceviche tostadas or cucumber-lime salad for freshness
Troubleshooting
- Cream is splitting/curdling: Add cream before soda and stir gently; ensure soda is cold. Highly acidic mixers (straight citrus) added early can split coconut—add lime after the cream is blended, then soda.
- Drink tastes flat: Soda was warm or over-stirred. Use fresh-cold bottles/cans; add a small squeeze of lime and a few fresh ice cubes.
- Too sweet: Switch to coconut cream (unsweetened) instead of cream of coconut; or add 0.5 oz lime juice.
- Too strong: Increase soda by 1–2 oz or cut vanilla vodka to 0.5 oz.
- Not creamy enough: Add 0.5–1 oz more coconut cream and one slow stir.
Nutrition & Responsible Serving Notes
The provided estimate is ~420 kcal per serving (varies by brand and whether you use cream of coconut). Cream of coconut raises sugar and calories more than unsweetened coconut cream.
For general highball technique fundamentals (stir vs. shake, dilution, carbonation), a concise overview from Difford’s Guide is helpful:
https://www.diffordsguide.com/encyclopedia/1473/bws/what-is-a-highball
Please enjoy responsibly. Offer water and snacks, and clearly label zero-proof vs. alcoholic versions for guests.
FAQs
1) Can I substitute plain white rum for Malibu?
Yes. Use 1.5–2 oz white rum and add ¼–½ oz coconut syrup or a drop of coconut extract to keep the coconut note.
2) What’s the difference between coconut cream and cream of coconut?
Coconut cream is unsweetened, thick, and creamy. Cream of coconut is sweetened and pourable (often used in piña coladas). Cream of coconut = sweeter drink.
3) How do I keep the soda from going flat?
Start with very cold soda, build the drink quickly, and stir once or twice—no more. Keep bottles capped between rounds.
4) Can I make a large batch and store it?
Pre-mix the base only (spirits + coconut cream) and refrigerate. Add soda at service to retain carbonation.
5) Will dairy cream work instead of coconut cream?
You can use heavy cream (1.5–2 oz) for a vanilla-cream soda vibe, but you’ll lose coconut flavor. Avoid shaking with soda.
6) How do I make the marshmallow look like a ghost?
Use a black food marker or mini chocolate chips for eyes and a small slit for a “mouth.” Perch on a pick so it doesn’t dissolve quickly.
7) Can I lower the calories?
Use light coconut milk, diet lemon-lime soda, and reduce or skip vanilla vodka (replace aroma with vanilla extract).
8) My drink looks separated—what now?
Give one gentle stir and add fresh ice. If using lime, add it after combining spirits and coconut, then top with soda.
Conclusion & Next Steps
Creamy, bubbly, and perfectly on-theme, the Drunk Ghost (Coconut-Vanilla Highball) is your five-minute ticket to party applause. Build it right in the glass, keep everything cold, and crown it with a marshmallow ghost for instant Halloween magic. Batch the base for speed, top with soda to keep the sparkle, and tweak sweetness with your choice of coconut cream or cream of coconut. One clink, two sips—and poof, it’s a crowd favorite.
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Drunk Ghost (Coconut-Vanilla Highball)
Description
Drunk Ghost (Coconut-Vanilla Highball) — A creamy, coconut-vanilla highball with marshmallow “ghost,” bright bubbles, and bar-simple technique.
Ingredients
What you’ll need (per drink):
2 oz Malibu coconut rum
1 oz vanilla vodka
2 oz coconut cream (unsweetened) or cream of coconut (sweeter, thicker)
4 oz lemon-lime soda, chilled (Sprite/7UP)
1 large marshmallow, for garnish
Ice (fresh, clear cubes if possible)
Gear:
Highball glass (12–14 oz)
Jigger or measuring cup
Bar spoon (long handle for gentle stir)
Cocktail pick or short skewer for the marshmallow
Instructions
Chill & Fill: Pack a highball glass to the top with fresh ice. Cold glass + lots of ice keeps bubbles lively.
Build the Base: Add 2 oz Malibu and 1 oz vanilla vodka directly over ice.
Make it Creamy: Pour in 2 oz coconut cream (or cream of coconut). Give 2–3 gentle stirs to blend with spirits without shocking the soda later.
Top & Lift: Add 4 oz chilled lemon-lime soda. Stir once or twice to combine—no vigorous shaking (you’ll kill the fizz).
Ghostly Garnish: Skewer a large marshmallow and rest it on the rim—or float it for a bobbing ghost.
Serve: Enjoy immediately—icy, bubbly, and cloud-soft.
