Mango Sorbetto "Colada" Float

1. 1

   To make the boozy base, whisk together the dark and light rums, the lime and pineapple juices, and the raw sugar; the sugar does not have to be completely dissolved. Refrigerate until very cold, at least 4 hours.

2. 2

   To make the floats, divide the rum-and-juice base between the glasses. With the fizzy water, fill the glasses until they are 3/4-full. Add a small scoop of mango sorbet to the top of each glass, along with 1 tablespoon of coconut milk.

* Per serving · 4 servings · Values may vary.

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