Cocktail of the Week: Caribbean Kiss

Sunday, July 17, 2016 | 2 a.m.

Ingredients

2 oz. Cruzan Single Barrel Rum

1 oz. Marie Brizard Chocolat Royal Liqueur

1 oz. Calahua Cream of Coconut

Coconut shavings for garnish

Fresh mint for garnish

Halved coconut shell to serve

Method

Pour ingredients in a blender cup with 1/2 cup of ice. Blend until the desired consistency is reached. Garnish with dried coconut flakes and fresh mint. Serve in a half coconut shell.

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Move over, piña coladas and Mai Tais. In the realm of festively elaborate tropical cocktails, the Caribbean Kiss is now reigning supreme. This drink is rich and creamy while still packing just the right punch of smooth, oaky rum. The coconut flavors are dominant without being overwhelming, and the addition of the chocolate liqueur makes this cocktail feel as luxurious as lounging on a faraway beach.

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Cocktail created by Francesco Lafranconi, Executive Director of Mixology and Spirits Education at Southern Glazer's Wine and Spirits.