Thursday, December 01, 2005

Blue Hawaiian

From Gourmet Magazine May 2003

3oz light rum
2oz blue Curacao
1/2 C unsweetened pineapple juice
1/4 C well stirred canned cream of coconut, such as Coco Lopez
3 C ice cubes

Blend all ingredients in a blender until smooth. Garnish with a pineapple wedge

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