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Epicurious

Kapalua Butterfly

5.0

(2)

Recipe information

  • Yield

    Serves 2.

Ingredients

2/3 cup pineapple juice
1/2 cup dark rum
6 tablespoons canned cream of coconut (such as Coco López)*
1/4 cup sweet and sour mix
2 tablespoons grenadine
2 teaspoons frozen orange juice concentrate, unthawed
20 (about) ice cubes
Available in the liquor department of most supermarkets.

Preparation

  1. Combine first 6 ingredients in blender. Chill in freezer 30 minutes.Add ice to pitcher; blend until ice is finely crushed. Pour into brandy glasses.

TagsCocktailAlcoholBeveragesRumCaribbeanPineappleFruitBlenderBon Appétit
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