Banana Colada

By Christy Rost

Ingredients:

3		ounces banana nectar
3		ounces cream of coconut
2		ounces Appleton Estate® Jamaica Rum
1 ½		ounces pineapple juice
1		cup ice cubes

Combine the banana nectar, cream of coconut, rum, and pineapple juice in a blender. Add the ice cubes and process the mixture until it is smooth and all of the ice has been crushed. Pour the mixture into margarita or tulip-shaped glasses and garnish them with chunks of fresh pineapple and banana threaded onto wooden skewers.

Recipe makes 2 cocktails.