10 lf Mint (Fresh)
1⁄2 sli Pineapple (1/2 ring of peeled pineapple cut 1/2" thick, core removed)
1 oz Lime juice (Fresh)
1⁄2 oz Peach liqueur (Preferably Leopold Brothers or Mathilde)
1 oz Nicaraguan Rum, Flor de CaƱa Dry 4
1⁄2 oz Honey syrup (To make: equal measures of honey and water)
1 oz Pineapple juice (If necessary)
Instructions

Combine all ingredients in a blender with about 1.5 cups ice. Puree until smooth. If too thick, add a little pineapple juice or extra rum, to taste. It should look like a slushy mint pesto. Pour into a chilled cocktail glass or goblet and serve with a straw snipped to rise 2-3 inches above rim of glass.

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