Summer is the perfect time for enjoying the sweet, creamy flavors of piña coladas. Our friends at New York’s Tommy Bahama Restaurant & Bar combine rum, pineapple and coconut in a way that will make you feel like you’re on vacation in a tropical paradise.
Recipe courtesy Tommy Bahama Restaurant & Bar in NYC. TommyBahama.com
2 parts Bacardi® Light Rum
1 3/4 parts cream of coconut (preferably Coco López®)
8-10 pineapple cubes, diced 1″
1 part Seven Tiki® Spiced Dark Rum (float) (or your favorite dark rum)
Blend all ingredients, except for the dark rum, with ice until smooth.
Pour into a Hurricane glass.
Top with dark rum and garnish with a pineapple wedge and an orchid.