Tropical Fiesta Cocktail

It's just a few short days until we celebrate Cinco de Mayo and already I see tons of margarita recipes all around the internet.  The Mexican holiday is always a big deal in New York, mostly as an excuse to go out and eat delicious Mexican food and drink tequila cocktails.

When I was younger, my girlfriends and I would head to a large Tex/Mex place in midtown Manhattan called El Rio Grande.  They're still very much around and still serve reasonably priced food and over-sized frozen margaritas.  And I've had more than my fair share of those!  But Cinco de Mayo is not just an excuse to drink tequila.  It's also a good reason to drink rum!  A frozen rum drink with tropical fruits grown in Mexico, sounded like the perfect way to honor Cinco de Mayo.  Around here, it's also a great way to honor any spring and summer weekend.  Cheers!


For 2 servings:
4 oz. Rum
1 Banana, frozen if possible
4 oz. Pineapple juice
2 oz. Coconut cream (we used Coco Lopez)
2 oz. Lime juice

Combine all the ingredients in a blender and fill with ice.  Puree well until all the ice is incorporated and pour into chilled margarita glasses.  Garnish with a wedge of lime or pineapple, if desired.  Makes two extra large servings.