Ingredients
- 40 mlLight white rum
- 10 mlCachaça
- 70 mlPineapple juice
- 15 mlCream of coconut
- 10 mlLime juice
- 5 mlWhipping cream
- 1⁄4 barspoon Xanthan gum (E415)
- 45 mlLight gold rum 1-3yo
- 20 mlLime juice
- 15 mlSugar syrup (2:1)
- 5 fresh Strawberries (fresh)
- 1⁄4 barspoon Xanthan gum (E415)
Method
- 1Select and pre-chill a POCO GRANDE GLASS.
- 2Prepare garnish of pineapple wedge skewered with mint sprig-topped strawberry and paper parasol.
- 3DRY BLEND (without ice) first 6 ingredients on a slow setting and then gradually add Xanthan while continuing to blend.
- 4Add 7oz scoop of crushed ice and BLEND some more.
- 5Now you’ve made the first half of this cocktail, if you have a second blender, use this to continue. Otherwise, POUR the contents of the blender (the first half of the cocktail) into chilled glass and place in a freezer.
- 6DRY BLEND (without ice) next 4 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
- 7Add 7oz scoop of crushed ice and BLEND some more.
- 8Either, POUR over first half in the glass from freezer, or, if you have two blenders, place a vertical divider (cut from thin plastic) in the glass and simultaneously pour the contents of both blenders, one on each side of the divider. Remove divider to create a split, two cocktails in one glass effect.
- 9Garnish with pineapple wedge skewered with mint sprig-topped strawberry and paper parasol.
- 10Serve with a straw.
Styles
Frozen (blended)Fruity (e.g. Pornstar Martini)Summer
