1 1/2 oz. Chambord
1 1/2 oz. Bacardi Rum
2 oz. Pineapple juice
1/2 oz. Coco Lopez cream of Coconut
3/4 oz. ice
Place all ingredients in a blender;
process on high until smooth.
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This recipe was printed from BARTENDER Magazine.
For the largest source of bartending information
please visit us at: http://www.Bartender.com
.
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(or go to your upper taskbar, select File and then Print from the menu)
Please remember: Not to drink in excess. Moderation is the key word. Cheers!
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