Drunken Hummingbird Cocktail

Drunken Hummingbird Cocktail

When Blue Chair Bay Rum invited me to be a part of their Blogtender Nation by joining them in celebrating the first-ever International Pineapple Day, visions of serene sandy beaches danced in my head. And I said yes...obviously! Me, fresh pineapples, and rum? We go hand-in-hand.

Let's talk about Blue Chair Bay Rum first. Created by singer Kenny Chesney, BCB just celebrated it's 1-year birthday! They offer three flavors - White, Coconut, and Spiced Coconut. I was able to pick one flavor to sample and create a cocktail with; it was a hard decision, but I went with Coconut. After the long, brutal winter we're still trying to shake here in the Midwest, I needed a little tropical getaway.

Ingredients

  • 6 ounces fresh pineapple
  • 4 ounces Blue Chair Bay Coconut or Coconut Spiced Rum
  • 4 ounces light Coconut Milk
  • 2 ounces Pecan (or Praline) Liqueur
  • 2 ounces heavy cream
  • 2 frozen bananas
  • splash pure vanilla extract
  • ice
  • 2 tablespoons heavy cream
  • 1/2 cup shredded coconut, toasted
  • 4 pinepple trumpet flowers (instructions follow)
  • 12 pecan halves
Read the whole recipe on girlichef