Blue Berkeley Recipe

• 1 1/2 ounces light rum
• 1/2 ounce brandy
• 1 tablespoon passion fruit syrup
• 1 tablespoon fresh lemon juice
• Pineapple round

1. Combine the rum, brandy, passion fruit syrup, and lemon juice in a blender with 1/3 cup crushed ice, and pulse until smooth.
2. Pour into a champagne flute, and garnish with a pineapple round fitted over the rim.

light rum, brandy, passion fruit syrup, lemon juice, pineapple

Taken from www.chowhound.com/recipes/blue-berkeley-10243 (may not work)