1 oz Cointreau
2 oz Tequila (we used Casamigos)
1 oz Coconut Rum (we used Malibu)
2 tbsp Crème de Coco
2 cups ice
White Sugar for garnish
Cranberries for garnish
Fresh sprig of rosemary to garnish
To prepare glass, dip rim in Cointreau then in white sugar to coat. Put ice, tequila, Cointreau, rum, and crème de coco in blender and blend until smooth. Pour into prepared glass and garnish with cranberries and rosemary. Cheers!
xo,
Megan
Comments