Lullaby NYC's Dole Whip Cocktail - Imbibe Magazine Subscribe + Save

Lullaby NYC’s Dole Whip Cocktail

Anyone who’s been to Disneyland/World has likely seen or tried the ever-popular pineapple treat, Dole Whip. Inspired by the spirited version served at Blossom Bar in Boston (known as Duan’s Whip), Lullaby co-owner Harrison Snow decided to create his own grownup interpretation. “I thought it would be a way we could do a frozen cocktail here in NYC while still bringing something new and fresh to the table,” Snow says.

Purists might choose to make their own Dole Whip from scratch, but Snow says pineapple sorbet is a perfect stand-in.


  • 1 oz. spiced rum (Snow uses Lemon Hart Blackpool)
  • 1/2 oz. sherry blend (oloroso and Pedro Ximenez 1:1)
  • 1/2 oz. fresh lime juice
  • 1/2 oz. cream of coconut (Coco Lopez and Thai coconut milk 1:1)
  • 1/4 oz. Jamaican rum (Snow uses Smith & Cross)
  • 1/4 oz. Fernet Branca
  • 3 drops saline solution (4:1 water to kosher salt)
  • 1-2 scoops + 3 Tbsp. pineapple sorbet
  • Glass:coffee cup
  • Garnish:mint sprig and toasted coconut


Place 1-2 scoops of pineapple sorbet in a cup. Add 3 Tbsp. of sorbet to a shaker along with the remaining cocktail ingredients and 3 ice cubes. Shake vigorously and strain over the sorbet in the cup, then garnish.

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