A delicious recipe for Caribbean Cooler, with dark rum, apricot brandy, coconut cream and heavy cream.

---

Ingredients
3/4 oz dark rum
1/2 oz apricot brandy
1 oz coconut cream
1 oz heavy cream

Preperation
Whirl all ingredients together in a blender at low speed for 10 - 15 seconds with 1 cup of crushed ice. Pour into a wine goblet. Garnish with grated coconut and a maraschino cherry, and serve.

Serve in: Wine Goblet

+ Pic-Walsh
+ Bloody Matador
+ Delta Sunset
+ Moon River
+ Bahama Mama #2