CARIBBEAN COOLER Cocktail Recipe

Ingredients:

1. Myer's Dark Rum - 3/4 oz.
2. Apricot Brandy - 1/2 oz.
3. Coconut Cream - 1 oz.
4. Heavy Cream - 1 oz.
5. Ice - 1 cup

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Whirl in a blender at low speed for 10 - 15 seconds. Pour into a wine goblet. Garnish with grated coconut and a maraschino cherry.

Serve in a Shot Glass

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