Ingredients

  • 3 oz 151 proof rum
    3 oz Midori melon liqueur
    2 1/2 oz coconut cream
    11 oz pineapple juice
    1 oz whipped cream

Combine all ingredients with crushed ice in a blender. Keep adding ice and blending in stages until slurpee-consistancy. Pour into a hurricane glass. Top with whipped cream, and serve.

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