Mahukona
Curiada Ingredients
Other Ingredients
- 1.00 fl oz Fresh pressed pineapple juice
- 0.50 fl oz Freshly squeezed lemon juice
- 0.25 fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
Directions
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Add all ingredients to blender with 6oz scoop of crushed ice
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Blend until smooth
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Fill sling glass halfway with crushed ice
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Strain blended mixture into glass
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Garnish with pineapple cubes, Luxardo Maraschino cherry, and mint sprig
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Serve with straws
Cocktail Description
When a classic French cocktail takes a Caribbean vacation and decides never to come home, you get this frosty tropical twist on the timeless Sidecar.
The Frozen Rum Sidecar Slush swaps out the traditional cognac for bright, clean white rum while keeping that essential citrus backbone intact through triple sec and fresh lemon juice. Fresh pressed pineapple juice brings sunshine and tropical sweetness to the party, balanced by sugar cane syrup that amplifies the rum's natural character and a dash of Angostura bitters for complexity. The result tastes like sunshine in a glass—tart and refreshing with layers of tropical fruit, rounded citrus, and just enough sweetness to keep everything singing together. This slushie serves up best on sweltering summer afternoons, at poolside gatherings, or any time you need to transport yourself mentally to a beach somewhere warm. Making it requires a decent blender and about five minutes of your time, which means it's accessible enough for a weeknight but special enough for entertaining. The tropical fruit profile plays beautifully alongside grilled seafood, jerk chicken, or fresh ceviche, though it's equally happy as a standalone sipper when you're craving something cold and citrusy.
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