Blend Up This Peach Coconut Rum Cooler

Published On 08/10/2016 Published On 08/10/2016

Peach Coconut Rum Cooler


  • 6 ounces white rum
  • 4 ounces coconut cream
  • 2 ounces simple syrup
  • 2 ripe peaches, pitted and cubed
  • 8 dashes angostura bitters
  • 1 ounce dark rum
  • ground cinnamon and 4 cinnamon sticks, for garnish


  • Combine rum, coconut cream, simple syrup, and bitters in a zipper-lock bag or resealable container. Refrigerate at least 8 hours or up to overnight.
  • To serve, transfer the rum mixture to a blender and add 3 cups ice. Blend at high speed until well mixed and thick, about 45 seconds. Pour into 4 highball glasses and top each with 1/4 ounce dark rum, a dash of cinnamon, and a cinnamon stick.