Peachy Rum And Coconut Frozen Blended Cocktail Recipe

• 6 ounces white rum, such as Cana Brava
• 4 ounces coconut cream, such as Coco Lopez
• 2 ounces simple syrup (see note)
• 2 ripe peaches, pitted and cubed
• 8 dashes Angostura bitters
• 1 ounce dark rum, such as Blackwell, divided (optional)
• Ground cinnamon and 4 cinnamon sticks, for garnish

1. Combine rum, coconut cream, simple syrup, and Angostura in a zipper-lock bag or resealable container. Refrigerate at least 8 hours or up to overnight.
2. To serve, transfer the rum mixture to a blender and add 3 cups ice. Blend at high speed until well mixed and thick, about 45 seconds. Pour into 4 highball glasses and top each with 1/4 ounce dark rum (if desired), a dash of cinnamon, and a cinnamon stick.

white rum, coconut cream, simple syrup, peaches, bitters, dark rum, ground cinnamon

Taken from www.seriouseats.com/recipes/2015/08/peach-rum-coconut-frozen-cocktail-summer-drink.html (may not work)