To make the cocktail, add the coconut ice cubes, frozen pineapple, white rum, cream of coconut and lime juice to a blender. Blend until smooth and frosty. Divide into chilled glasses, preferably ...
A blend of column and pot still Barbadian rums with 30% of the blend aged three years in American oak ex-whiskey casks and 70% light unaged rum infused with coconut flavour. Previously called Grand ...