SERVING
INGREDIENTS
- 1 1/2 - ounces white rum
- 6 ounces Coco Lopez® Cream of Coconut
- 5 - ounces passion fruit concentrate
- 1/2 - ounce Myer's® Dark Rum
PREPARATIONS
Blend first three ingredients until creamy. Float dark rum on top and add garnish. Serve in large (15 ounce) specialty glass.
* Courtesy of Tommy Nally, Patria Restaurant, N.Y Reprinted by permission of Çheers magazine.