1.5 oz. white rum
1.5 oz. blue Curaçao
3–4 blue raspberry Jolly Rancher candies (optional)
The night before making: Divide pineapple juice between sections of an ice cube tray and freeze until solid.
Crush Jolly Rancher candies with a mortar and pestle, or seal in a plastic bag and crush with a rolling pin or another heavy kitchen tool. Empty “crystals” onto a small plate. Rub the rim of a margarita or hurricane glass with a lime slice and roll it in the candy crystals to coat, then chill glass in fridge or freezer while you blend the cocktail.
Combine frozen pineapple juice cubes, rum, and blue Curaçao in a blender, pulse to break up the frozen juice, and blend until smooth. Pour into glass. Serve with a straw (and maybe a spoon).
Serves 1
Source: Buzzfeed
