We recently saw a Tropical Drink Recipe said to be served at the beautiful Scrub Island Resort in the BVI and thought we’d give it a try. We made our own mango and strawberry purées by thawing frozen mango and frozen strawberries (be sure to keep the juice as it thaws) and then throwing it in the blender until liquefied. We opted not to add any sugar to the mix, thinking the fruit would be sweet enough and were happy with the results.
Be sure not to add too much ice as you are blend everything together. We started with about 1/4 c. and added a piece or two more. If the mixture is too thick, add a splash or two of lemon lime soda or Ginger Ale and stir.
The recipe called for a garnish of toasted coconut, which we didn’t have on hand, but I’m sure it would compliment the taste quite well. Other options would be a sprinkle of freshly ground nutmeg or a dark rum floater.
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Tropical Depression
Ingredients
- 2 oz Mango Purée
- 2 oz Strawberry purée
- 1 oz Dark Rum (we used Gosling's Black Seal Rum)
- 1 oz Triple Sec
- 1 oz Amaretto
- 1 oz Coconut Creme (we used unsweetened Coconut Creme. If you like your drinks sweeter, you can use sweetened Coconut Creme or Creme of Coconut)
- 1/4 c Ice
- Toasted coconut, pineapple and maraschino cherries (for garnish)
Instructions
- Blend all ingredients with ice until smooth.
- Pour into a rocks glass and garnish with toasted coconut, pineapple and maraschino cherries.
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