Thirsty Thursday: A Hawaiian Cocktail for the Fourth of July
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
The trinity of Piña Colada flavors— pineapple, coconut and rum— take a whirl through the blender for a smoothie so thick and icy it hesitates to be sipped through a straw. Pour sweet strawberry puree around the frosty hillock (and I suggest popping a few blueberries on top) for a cocktail that will be the star of your Fourth of July celebrations.
- 1-ounce coconut syrup
- 2 ounces pineapple juice
- 1 1/2 ounces rum
- Splash vanilla ice milk (or ice cream)
- 1/2 cup ice
- 1 1/2 ounces strawberry puree
Blend all ingredients except strawberry puree. Pour into a cocktail glass and garnish with strawberry puree.
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