Here’s a cocktail to take us through the second half of this summer wedding season – or for winter weddings in warm locales! Hat tips to Elisa Bosley of Cooking Light 2007 for developing it and Fawn Thomas of the Destination Wedding Store for finding it.
Cool tropical libation inspired by, a popular cocktail served at the Fish Trap Restaurant in Cruz Bay, St. John, US Virgin Islands
- 1 1/2 cups ice cubes, crushed
- 3 tablespoons frozen lemonade concentrate
- 2 tablespoons coconut rum (such as Malibu)
- Lime wedge (optional)
- Place ice, concentrate, and rum in a blender; blend until slushy. Garnish with lime wedge, if desired
Elisa Bosley Cooking Light 2007