A tantalizing recipe for Caribbean Cooler made with dark rum, apricot brandy, coconut cream and heavy cream.
Ingredients:
3/4 oz dark rum
1/2 oz apricot brandy
1 oz coconut cream
1 oz heavy cream
Method:
Whirl all ingredients together in a blender at low speed for 10 – 15 seconds with 1 cup of crushed ice. Pour into a wine goblet. Garnish with grated coconut and a maraschino cherry, and serve.
Serve in:
Wine Goblet