Hikes in heat call for an excuse to cool off. Treat yourself with this sweet and effortless classic cocktail, courtesy of The New York Times.


4 oz. golden rum

4 oz. pineapple juice

4 oz. Coco Lopez cream of coconut

3 cups ice

Maraschino cherries, for garnish

Pineapple slices, for garnish


1. Add rum, pineapple juice, cream of coconut and ice to blender.

2. Blend until smooth and frosty. Add more ice if necessary.

3. Pour into tall glasses and garnish as desired with cherries, pineapple slices, straws and paper umbrellas.

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