Ingredients
- 45 ml white rum
- 30 ml green melon liqueur, such as Midori
- 60 ml pineapple juice, well chilled
- 30 ml cream of coconut
- 15 ml lime juice, freshly squeezed
- 180 g ice cubes
- 1 pineapple wedge, 1 lime wheel and 1 cocktail cherry, to garnish
Make it step by step
- Chill a hurricane glass while you measure the drink.
- Put the rum, melon liqueur, pineapple juice, cream of coconut and lime juice into a blender.
- Add the ice and blend on high for 25-35 seconds, just until completely smooth and evenly pale green.
- Stop and test the texture with a straw. It should stand upright; if it falls, add a small handful of ice and blend for another five seconds.
- Taste once before pouring. Add 5 ml more lime juice if the melon and coconut are covering the pineapple rather than supporting it.
- Pour into the chilled hurricane glass without leaving liquid behind in the blender jug.
- Garnish with the pineapple wedge, lime wheel and cherry and serve immediately with a reusable straw.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
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