A rum-based cocktail that is perfect for your next Tiki party.
- 1Place the rum, blue curaçao, pineapple juice, and cream of coconut in a blender with a cup of cracked ice. Blend for 15 seconds, or until frothy. Pour into the strangest glass you can find, and garnish with a pineapple slice and a maraschino cherry.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright Quirk Books