Beachbum Berry lists this recipe as a Caribbean cocktail from the 1970s. I would be curious to find out more about the origin of this wonderful concoction but regardless, this is one good drink. A rich coconut cream gives this cocktail a wonderful body and the apricot brandy provides that unique twist that every good Tiki cocktail needs.
2 oz lemon juice
1 1/2 oz sweetened coconut cream (equal parts simple syrup and coconut milk)
1 1/2 oz apricot brandy
1 1/2 oz white rum (Puerto Rican)
1 1/2 oz dark Jamaican rum
1 cup (4 oz) of ice
- Combine in a blender and pulse into slushy.