Ingredients
1/2 oz Apricot Brandy
3/4 oz Dark Rum
1 oz Heavy Cream
1 oz Coconut Cream
Caribbean Cooler Directions
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 Caribbean Cooler in a Red Wine Glass