Banana Colada

• 3 ounces banana nectar
• 3 ounces cream of coconut
• 2 ounces Appleton Estate® Jamaica Rum
• 1 1/2 ounces pineapple juice
• 1 cup ice cubes

Combine the banana nectar, cream of coconut, rum, and pineapple juice in a blender. Add the ice cubes and process the mixture until it is smooth and all of the ice has been crushed. Pour the mixture into margarita or tulip-shaped glasses and garnish them with chunks of fresh pineapple and banana threaded onto wooden skewers.

Recipe makes 2 cocktails.