Summer isn’t over yet! In fact, we have a month left of HOT and sunny weather. So pull out your blender and mix up this month’s tasty and sweet Frozen Pina Colada. You, and your quarantine crew, won’t regret it!
This delicious cocktail recipe comes from Vera, our cocktail guru at MWS. What makes this recipe so great? The ice cream… of course!
Ingredients:
- Coconut Gelato | we used Häagen-Daz’s Pineapple Coconut | 1 scoop
- 1 Oz of pineapple juice
- .25 oz of Coco Lopez
- 1.5 oz of Bacardi Silver
- .25 Doc Brown Really Bad Dark Rum (more if you want to add a floater)
- 1/2 cup ice
- Maraschino Cherries and whipped cream for a garnish
Make: Add all ingredients into a blender and mix well. Garnish with a cherry and whipped cream
Want to make it a little more fun? Add a dark rum floater to the top of your drink!
We hope you LOVE this recipe! Thanks for reading!
Your friends, Mystic Wine Shoppe
