Red, White & Boozy Cocktail
Rated 5.0 stars by 1 users Last Call craft cocktail, 4th of July cocktail, tropical drink, 2 15 minutes Lollygag 6 oz. Light Rum 4 oz. Chambord 1 C. Frozen Raspberries (or Strawberries) 4.5 oz. Pineapple Juice 6 oz. Canned Coconut Cream ( We used organic from Trader Joes) 2 oz. Blue Curaçao 1 Tsp. Agave syrup (if using organic coconut cream) 1 1/2 C. Ice cubes Combine the frozen raspberries and half of the Chambord in a small food processor or blender and blenduntil you have a berry coulis smoothie texture, set aside. Then in a large blender combine the Rum, pineapple juice, coconut cream, agave, and the other half of the Chambord. Add a 1 1/2 C. of ice and blend until smooth and creamy. To create layers, pour about a 1/2 C. of the coconut cream mixture into each rocks glass. Then carefully pour the Blue Curaçao into the middle slowly, it should rest on the bottom of your glass to form a blue layer. Finally carefully spoon the raspberry coulis on top of your white layer beginning with the outer edge of the glass,and fill in the center until you have a nice red layer of fruit. Top with a festive straw and serve immediately. * Your cocktail may need a wider straw due to the chunky fruit and raspberry layers. * You can make this delicious drink for any occasion and with many fruit subs like mango, strawberries, mixed frozen fruits.Red, White & Boozy Cocktail
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This is the perfect chilled cocktail for any 4th of July BBQ or backyard celebration- with a nod to summer and a fruity, tropical vibe... It's a great way to cool off on any hot summer's day!
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Enjoy!