Two years ago my sister came down for a visit and in a bid to relive her college days bought a bottle of coconut rum. She who’s never had a Malibu and pineapple can throw the first catty comment. The stock in our liquor cabinet rotates as much as the items in the restock bin at WalMart. (Humor me, we’re in Arkansas, a WalMart reference was inevitable.)
This bottle though, practically gathered dust, despite Greg’s best efforts. On her trip down this year, I’m happy to report big sis and I finished it off. Such are the sacrifices of marriage.
Kill the bottle-coloda
- 1 cup coconut rum (we actually used Parrot Bay)
- 3 cups pineapple juice
- 2 frozen bananas
- 1 peach, peeled (frozen or fresh)
Blend everything except the ice until smooth. Throw in a few handfuls of ice, depending on the consistency you want and how big those bananas were, and blend again until smooth. Ideally, this would be garnished with a giant umbrella.