Well, it’s officially Frozen Drink season. It started with National Daiquiri Day on Sunday and now, I just want everything frozen. ALL OF IT! Today’s frozen Tiki drink is part of an ongoing series of Rum cocktails + monkeys. “Why are we blaming the monkeys?” you may ask. Well, they’ve taken over my Home Bar and have drunk all my Rum!
Hello lil conniving Monkeys. Leave my Pineapple Spear Bunny Ears alone!
The inspiration for this particular version of Blame It on the Monkeys comes courtesy of Patrón Citrónge Mango Liqueur. This stuff is damn tasty and perfect for all our tropical cocktails. I luv it. To this we add two kinds of rum, a bunch of other fruitiness and a blender. Blend baby, BLEND!
*btw, this recipe is for a 14 oz Tiki Mug*
Blame the Monkeys No. 3
- 1 1/2 oz Angostura 7 Year Aged Rum
- 1 1/2 oz Denizen Aged White Rum
- 3/4 oz Patrón Citrónge Mango Liqueur
- 1 oz Lime Juice
- 1 oz Pineapple Juice
- 1/2 oz Passion Fruit Syrup
- 3/4 oz Simple Syrup**
- 7-8 oz Crushed ice
- Garnish: Pineapple Spear Bunny Ears, Pineapple, Maraschino Cherries, Monkeys.
Combine ingredients in blender and blend for around 7 seconds, or until nice and frothy. Pour into Tiki Mug and garnish.
**You may think this is a lot of sweetness, when making blended cocktails, you have to bump up the sweetness to compensate for all the ice. Feel free to reduce to 1/2 oz if you like.
Cheers to y’all in these hottest of times! May the Tiki gods favor you and protect you from these crazy monkeys!
Thanks to MBooth for the Patrón Citrónge Mango Liqueur!