1 oz. Unsweetened coconut milk
1 oz. Coconut cream
1 oz. Spiced rum
1 oz. Aged rum
4 Pineapple chunks, about twice the size of dice
2 Cups ice
Build directly in blender in the order of ingredients. Add 2 cups of ice and blend for 40 seconds. Garnish with a Tiki umbrella.
John Lermayer, head bartender at LDV Hospitality’s Regent Cocktail Club in Miami Beach, developed this recipe.