I love cocktails that have a good balance and I love tasting the spirit in my mixed cocktail as long as it’s a good quality spirit. Tanduay Rhum is a beauty from the Philippines and is one of the best selling rums in the United States. It smells like molasses and butterscotch and fruit which makes it the perfect base for a tropical drink recipe. I was going for something creamy, tart and not too sweet and I really wanted to use ingredients that were already in my kitchen. BAM! open the pantry and I have cans of coconut milk and condensed milk, both of which I use quite a bit when I’m making Asian dishes and desserts. I like using the silver in the cocktail recipe followed with an extra shot of the gold served next to the cocktail. The gold has a bit more richness and I don’t like to get that characteristic lost in the mix. Cheers!
HERE’S WHAT YOU GUYS NEED
This recipe makes 1 serving = 16 oz.
(1 part = 1 ounce)
2 parts Tanduay Rum Silver
1 part condensed milk
1 part coconut milk
2 cups of ice
Juice of 1 lime
1/2 c. fresh cut up pineapples
Put everything into a NutriBullet cup and blast away.
Then pour into a serving glass or into a pineapple that’s been hallowed out.