The Pocket Cocktail
A new series where we pair one of our all cotton print pocket squares with a worthy cocktail. One starts a conversation, the other keeps it going.
[Inspired by our Helia pocket square}
1 oz rum
1 oz Malibu coconut rum
2 oz strawberries (fresh or frozen)
1 medium banana (fresh or frozen)
2 oz unsweetened pineapple juice
2 oz coconut cream
ice (preferably crushed)
Make it & enjoy:
In the jar of a blender, puree the strawberries and both rums. Pour the strawberry puree into the bottom of a hurricane glass or another tall glass. Rinse the blender with water to remove any strawberry residue. Blend the remaining ingredients (banana through ice) until smooth and frothy. Slowly pour the mixture into the glass over the strawberry puree. Watch the strawberry bubble up like flowing lava. Serve with a thick straw and garnish with a wedge of pineapple or a fresh strawberry (umbrellas optional).