A delicious recipe for Frozen Berkeley, with light rum, brandy, passion-fruit syrup and lemon juice.

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Ingredients
1 1/2 oz light rum
1/2 oz brandy
1 tbsp passion-fruit syrup
1 tbsp lemon juice

Preperation
Blend all ingredients with 1/2 cup crushed ice in an electric blender at a low speed for a short length of time. Pour into a champagne flute and serve.

Serve in: Champagne Flute

+ South Bank
+ Purple Cactus
+ Arch de Triumph
+ Habaneros
+ South Beach Martini