Recipe by Laurita
There are several versions of this tasty frozen drink, but here's my favorite - how I made them at the ol' Dirty Joe's on Pensacola Beach! They are great to take on a leisurely beach bike ride - beat the heat! Don't worry about the calories, if you drink enough and start dancing to the reggae music, you can work all that off, yea, right!
Top Review by loof
Hoo boy this is SO good! Cold and creamy and tropical - just fantastic. This recipe makes 2 huge drinks - and yes I drank them both myself :) ! Absolutely loved it - thanks for sharing your recipe! Made for Fall PAC 2008
- 1 ounce dark rum (bacardi dark with 151 for the float)
- 1 ounce kamora coffee liqueur (Kamora tastes better than Kahlua and is cheaper)
- 1 ounce white Creme de Cacao
- 1 ounce dark Creme de Cacao
- 1 ounce Coco Lopez
Directions See How It's Made
- 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!