Ingredients:
½ ounce Blue Chair Bay coconut
spiced rum
1½ ounces Blue Chair Bay cream
coconut spiced rum
¼ ounce triple sec
5-6 ounces strawberry puree
Dash of bitters
3 fresh lemon slices, squeezed
Method:
Pour all ingredients in a
shaker of ice, shake well.
Pour over ice-fi lled glass.
Top with a Myers rum fl oater.
By Mixologist Barbara Cyr,
Ken & Barb’s Grove City Kitchen,
Englewood
Photo by Caroline Clabaugh
November/December • 2020 • GASPARILLA MAGAZINE 21
Dr unk e n
Sailor ’s So ul