Jingle Bell Rum Cocktail
Servings: 1
Ingredients
- 2 oz White Rum (we used Bacardi Superior)
- 2 oz Pineapple Juice
- 1/2 oz Grenadine (plus a little extra to drizzle on top)
- 1/2 oz Cream of Coconut
- 1 c Ice
Instructions
- Pour the rum, pineapple juice, grenadine, cream of coconut and ice into a blender (we actually used a NutriBullet) and blend on high until frothy.
- Pour the frothy mixture into a small glass and drizzle with the remaining grenadine.
- Garnish with maraschino cherries. Optional - add a floater of dark rum and/or crushed candy canes as garnish.