Caribbean cooler
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Table of Contents
Equipment
Ingredients
- 3/4 oz. Dark rum
- 1/2 oz. Apricot brandy
- 1 oz. Crème de coconut
- 1 oz. Cream
- 1 cup Ice (crushed)
Instructions
- Whirl in a blender at low speed for 10 – 15 seconds. Pour into a wine goblet. Garnish with grated coconut and a maraschino cherry.
Buy the equipment
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