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This past weekend I spent some quality time with my family on the West Coast before my husband and I move back East.
There really is nothing better than enjoying some rum in the sun with family and friends.
My mom’s husband is a loyal Bacardi Superior drinker and rarely steps away from his usual rum and coke. I set out this weekend to change that. I knew I wanted to create a summer drink that was approachable and most of all, tasty. While a Piña Colada is a classic rum cocktail for the summer, I wanted to incorporate Bacardi’s new banana rum in the recipe along with Bacardi Superior. I knew if I included Bacardi Superior I would at least have a bigger chance of Brent liking the cocktail.
One thing was for sure: I wasn’t using a Piña Colada mix.
I am not one to order a Piña Colada when staying at a resort because I usually only taste sugar and no alcohol. Rum is literally made from sugar so there is no need to add any additional sweetness besides the crushed pineapple. While some opt for coconut cream, I opted for cream of coconut. Cream of coconut is richer, thicker, and doesn’t have sugar added. I knew Bacardi Superior would be perfect for this recipe instead of going with an aged rum. I wanted a rum that wouldn’t overpower the ingredients but that you would still know was present.
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All in all this recipe was a winner! Brent ACTUALLY liked it! If making this recipe for a group (like I did) then multiply my recipe by 4 or 6. Enjoy!
- 1 ounce of Bacardi Superior
- 1 ounce of Bacardi Banana
- 1 1/2 ounces cream of coconut
- 2 ounces of crushed pineapple
- Handful of ice cubes
- Maraschino cherry for garnish
- Add both rums to the blender
- Add crushed pineapple
- Add cream of coconut
- Give a quick stir
- Add a handful of ice cubes
- Blend until you reach your desired consistency
- Pour into glass
- Garnish with maraschino cherry