 | HI 51 drink James Shoemaker / Dazoo Restaurant, Kihei, HI; Flavor Your Way 2014 Contest |
| • | 1 1/2 oz. Cruzan Aged Light Rum |
| • | 1 1/2 oz. strawberry shrub |
| • | 12 (1 oz.) piña colada ice cubes |
| • | Pineapple tigers claw (garnish) |
| Method: | |
| Place 12 piña colada cubes into a blender with rum and let it rip. At an angle, pour strawberry shrub into preferred vessel and add blended mix. Garnish with pineapple tigers claw and bottoms up! | |
| Method for the Piña Colada Ice Cubes: | |
| • | 5 oz. The Perfect Purée Coconut Puree, thawed |
| • | 10 oz. fresh pineapple juice |
| Method: | |
| Combine thoroughly and place in silicone ice cube tray to make 15 (1 oz.) cubes. Freeze overnight. | |