- 1 oz Light Rum
- 1 oz Blue Curacao
- 2 oz Pineapple Juice
- 1 oz Cream of Coconut
- 1 cup Crushed Ice
Combine all ingredients in blender at high speed. Pour into a glass and top with a slice of pineapple and a cherry.
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Place tea, lemons, sugar, and lime juice in a pot on low heat to dissolve sugar. Add everything else except cognac. Warm some of the cognac in a laddle submerged in the punch, then light it on fire and pour it into punch. Add the rest of the cognac. Serves about 20.