- 50 ml dark rum (try Captain Morgan or Zacapa if you’re feeling fancy)
- 15 ml coconut cream
- 20 ml Raw Crush guava ice block (about quarter of a block)
- 10 ml pineapple syrup
- 20 ml lime
- 4 ml peychaud’s bitter
Add the dark rum, coconut cream, Raw Crush guava ice block, pineapple syrup, lime and peychaud’s bitter into a shaker, add crushed ice and shake vigorously for 10 seconds. Pour into a tiki Glass with a banana leaf wrapped around it and serve immediately.
Place all ingredients in your blender and pulse!
This tropical cocktail is beautifully refreshing and slightly on the sweet side, with a creamy finish.