Cherry Piña Colada
Combine all ingredients in a blender with 6 oz crushed ice and blend on high for 15 seconds. Add more ice if needed for a slushie consistency. Pour into Cuba Hurricane Glass decorated inside with cherry syrup rings (achieved by dipping battery milk frother into cherry syrup and whirring inside glass at different angles). Garnish with a dehydrated pineapple wheel and three cherries skewered on a Skull Cocktail Pin.
Ingredients
- 2 oz white rum
- 2 oz Coco Reàl Cream of Coconut
- 2 oz unsweetened pineapple juice
- ½ oz fresh lime juice
- dehydrated pineapple wheel
- 3 Luxardo Maraschino Cherries, plus cherry syrup sprayed inside glass
