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Ingredients:
1 oz dark rum
1 oz light rum
1/2 oz white creme de cacao
1 tsp coconut cream
2 oz pineapple juice
1 oz cranberry juice
1 oz orange juice
2 dashes orange bitters
1 cup crushed ice
Method:
Pour the rums creme de cacao coconut cream juices and bitters into a blender with one cup of crushed ice. Blend well at high speed and pour into a collins glass. Garnish with a slice of orange and a maraschino cherry and serve.
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