Pineapple Coconut Rum Slush made with LaCroix Sparkling Water!

I don’t know about you, but I am pretty pumped about the weather warming up. Not quite tropical, but at least we can drink something tropical.  In this recipe, the pineapple and coconut rum deliver most of the flavor, while the LaCroix sparkling water adds a lovely effervescence, a fun touch for a grown-up slushy. I can definitely see this technique working for so many other flavors. So what do you think? Will you give this one a try? What are your favorite cocktails for delivering the warm weather vibes?

Pineapple Coconut Rum Slush
makes 3 cocktails – double for a pitcher

3 cups fresh pineapple pieces
8 oz. Malibu Coconut Rum
1-2 oz. honey or pure maple syrup (to taste)
2 cups ice
1 can Coconut LaCroix Sparkling Water
Morello cherries for garnish

Combine pineapple, Malibu, honey/maple syrup and ice in a high-speed blender. Blend until everything is combined, there are no large pieces and it is looks frothy.

Divide pineapple mixture between 3 glasses, top with Coconut LaCroix, garnish with Morello cherries.

*To make this a virgin slush, omit the Malibu and substitute orange juice.

PS.. Campari and LaCroix cocktail and other uses for Morello cherries

Pineapple Coconut Rum Slush with LaCroix

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