Look out for the Sand Trap! This perfect for Summer blended cocktail is not your usual piñaesque blender tragedy. If you like a good cocktail but shy away from way to sweet blended concoctions, this is your frosty and boozy treat.
2 oz. Pineapple infused Rum*
1 oz. Coconut Rum or Liquor (Rhum Clement Mahina Coco or Kalani are best)
.5 oz. Black Strap Rum (Cruzan)
2.5 oz. Lite Coconut Milk (canned, found in Asian food section)
.5 oz. Fresh Lime Juice
.75 oz. simple syrup
Pea sized amount of Ginger puree or paste (found near fresh herbs in produce section)
Combine all ingredients except Black Strap Rum in a blender with 1 cup crushed ice. Blend well and pour into tall or fancy glass. Pour Black Strap Rum straight down the middle of the drink. Use a long straw, bendy straws are best.
*Pineapple infused rum: 1 over ripe pineapple, hull and core removed and sliced into 1 inch thick chunks. 1.75 Liter bottle silver or cane rum. Appleton Silver or 10 Cane work well. Combine pineapple and rum in airtight container and let infuse for 3-5 days. Infused pineapple chunks make great garnishes and snacks. Store rum in airtight container and use within 30 days.