Ingredients:
3 oz. light Rum
6 oz pineapple juice (fresh or canned)
2 ounces coconut cream
2 cups ice
Procedure:
1. If you’re using fresh pineapples: core, chop and blend. Strain the pineapple to extract the fresh juice.
2. In blender combine rum, pineapple juice, coconut cream and ice. Blend until all ingredients combined. Serve in tornado or highball glass. Add straw. Garnish with pineapple spears or triangle wedges.
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