Make this classic summer cocktail the next time you have friends over.
Ingredients: Makes 4 Servings
½ fresh pineapple, cut into 1½-inch pieces
6 ounces sweetened cream of coconut
2 ounces unsweetened coconut milk
10 ounces Tidewater Rum
2 tablespoons fresh lime juice
Maraschino cherries and lime wedges (for serving)
Freeze pineapple pieces in a plastic bag. (at least 3 hours)
Shake cream of coconut and coconut milk before opening. Purée pineapple, cream of coconut, coconut milk, Tidewater Rum, lime juice, and 3 cups ice in a blender until it is the perfect slushy frozen drink consistency and garnish each with a cherry and lime wedge.
Make Ahead: Pineapple can be chopped 3 months ahead and kept in freezer