Pink Rum Desire

| Christy Rost
  • 2 ounces Mount Gay Rum Extra Old
  • 2 ounces Remy Red Liqueur
  • 4 ounces cream of coconut (not coconut milk)
  • 2 ounces evaporated milk
  • 2 cups ice cubes
  • dash of nutmeg
  • 2 tablespoons additional rum
  • 3 tablespoons Gemsugar

Pour rum, Remy Red, cream of coconut and evaporated milk into a blender. Add ice cubes and nutmeg. Blend until mixture is smooth.

Place two small sauces on preparation area. Pour remaining rum into one saucer, and the Gemsugar into the other saucer. Dip rims of 2 glasses into rum, then sugar.

Pour cocktails into 2 tall glasses. Add straws and paper parasols, and serve immediately.

Recipe makes 2 cocktails.

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