Spiced Colada

• 1 15-ounce can coconut cream, preferably Coco Lopez
• 3/4 cup (6 ounces) pineapple juice
• 3 ounces lemon juice
• 3 ounces lime juice
• 1/2 cup (4 ounces) superfine sugar
• 9 dashes Angostura bitters
• 2 ounces spiced rum
• 1 or 2 dashes Angostura bitters

1. To make the syrup, pour coconut cream, pineapple juice, lemon juice, lime juice, sugar and bitters into a blender with 1/2 cup (4 ounces) water.
2. Blend until smooth, about 1 minute.
3. Transfer syrup to a separate container.
4. You will have far more than you need, enough for about 4 coladas.
5. To make the colada, pour 4 ounces ( 1/2 cup) colada syrup and the rum into a blender with about 1 1/2 cups ice.
6. Puree until colada is thick but can still be poured, a minute or more.
7. Pour into an appropriate vessel, such as a ceramic coconut shell, and sprinkle surface with a dash or two of bitters.
8. Serve with a straw snipped to rise 2 to 3 inches above lip of vessel.

coconut cream, pineapple juice, lemon juice, lime juice, sugar, bitters, rum, bitters

Taken from cooking.nytimes.com/recipes/1016306 (may not work)