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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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A Polynesian cooler with south-of-the-border influence. From Hotter Than Hell . Ingredients:
4 fresh pineapple chunks or 4 canned pineapple chunks |
1 tablespoon cream of coconut |
2 inches fresh ginger, peeled |
1 ounce light tequila |
1 ounce light rum |
1 ounce creme de almond |
1/2 teaspoon frozen orange juice concentrate |
1 cup cracked ice or 6 -8 ice cubes |
1 fresh edible flower ((optional) |
1 maraschino cherry |
Directions:
1. Combine 2 of the pineapple chunks, crème de almond, orange juice, and ice in a blender. Process until foamy. Pour into a glass and garnish with a flower, if desired. Add remaining 2 pineapple chunks and a maraschino cherry.
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