Equipment
Ingredients
- 1 oz. Dark rum
- 1/4 oz. Blue curaçao
- 2 oz. Crème de coconut
- 2 oz. Pineapple juice
- 12 oz. Ice (crushed)
Instructions
- Mix well in blender until smooth. Serve in specialty glass. Garnish with pineapple fruit flag.
Buy the equipment
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