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A tropical blend of rhum, coconut, and apricot.

Two types of rum build a bold base for this creamy tropical cocktail.


  • 1 oz. Rhum Barbancourt Reserve Speciale 8 Year
  • 1 oz. spiced rum
  • 1 oz. apricot liqueur (Honey Road uses Marie Brizard)
  • 1 oz. fresh lemon juice
  • 1 oz. coconut cream
  • Tools:shaker
  • Glass:tiki mug
  • Garnish:lime zest and grated nutmeg


Add all ingredients to an ice filled shaker and shake until chilled. Pour into an ice-filled glass and garnish with freshly grated nutmeg and lime zest.

Coconut Cream: Combine one 13.5 oz. can coconut cream with 2 cups simple syrup (1:1).

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