Lemon-Coconut Colada

Lemon-Coconut Colada

Serves 2

1 1/2 ounces Bacardi Coco rum

1 1/2 ounces Bacardi Limon rum

2 ounces Coco Lopez

1 ounce heavy cream

3 1/2 ounces pineapple juice

1 ounce fresh lemon juice

freshly grated lemon zest, for garnish

Blend with cracked ice or small ice cubes, and pour into a hurricane glass. Add the garnish.

"If you want to get exotic, you can quickly toast a little bit of sweetened, prepackaged, shredded coconut in a frying pan and blend it with the lemon zest garnish." - Audrey Saunders, 2002.

Adapted from a recipe created by Audrey "Libation Goddess" Saunders.