Ingredients
ice
1 ounce dark rum (bacardi dark with 151 for the float)
1 ounce dark Creme de Cacao
1 ounce Coco Lopez
milk
Method
Sources
📖
Recipe1M+
dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Roasted cacao pieces — baking, granola, mole, trail mix
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Premium French chocolate — ganache, truffles, professional pastry
Tiki cocktail bible — rum drinks, tiki culture, tropical bar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Roasted cacao pieces — baking, granola, mole, trail mix
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Premium French chocolate — ganache, truffles, professional pastry
Tiki cocktail bible — rum drinks, tiki culture, tropical bar
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fill the blender with ice, if you have pourers on your bottles, just grab the rum and the kamora and pour equal amounts into the blender. then grab the light and dark creme de cocoa bottles and do the same. all this 1 oz stuff like shot glasses is for trainees, tee hee! we put our coco lopez in a squeeze bottle so that it didn't clump - and you just do a squeeze depending on how coconutty you want it. then fill it up with milk until you can see it about a couple inches down in the ice. crank up that bar blender and wait until it forms like a wind tunnel and has the consistency of a milkshake. pour it into 16 oz styro cups with fat straws. for the big boys and girls, you can top it off with a 151 rum floater. enjoy getting bushwacked! don't worry about falling, most folks tend to bounce!