Ingredients
- 16 oz vodka
- 1 1/2 oz Captain Morgan Original spiced rum
- 1 1/2 oz Captain Morgan Parrot Bay coconut rum
- 1 1/2 oz triple sec
- 1 sheet Pop-Ice
- 15 oz bottle Yoo-hoo chocolate milk
- 1 cup sugar
- 1/2 cup honey
Add ice to a blender until roughly one-quarter to one-third full. Add one sheet worth of pop ice to the blender. Add the vodka, Captain Morgan rums, triple sec, sugar and honey. Adjust sugar and honey to taste if desired. Add one tall yoo-hoo bottle to the blender. Blend until puree consistancy, pour into cocktail glasses and serve.
Tags
Cocktails Recipes