Channel warm weather all year long with these boozy treats!
- 16 ounces frozen pineapple
- 2–4 ounces pear nectar
- 4 ounces white rum
- 1 ounce lime juice
- 4 Luxardo cherries, plus some of the liquid from the jar for garnish
- In a blender, combine pineapple, pear nectar, rum and lime juice. Blend until smooth.
- Place 2 cherries in the bottom of each glass. Divide the frozen pineapple mixture between the 2 glasses, then drizzle each with a little bit of the liquid from the jar of cherries. Enjoy!
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 4 Stars