• 2 cups diced frozen mango
  • 2 cups sliced frozen peaches
  • 1 cup frozen raspberries
  • 16 ounces Duplin Goin’ Coastal, chilled
  • 2 ounces ginger liqueur
  • Frozen pineapple-mango ice cubes*
  • Honey syrup**
  • 4 ounces spiced rum
  • Pineapple wedge
  • Pineapple leaves


*Frozen Pineapple-Mango Ice Cubes:


**Honey Syrup:

  • ½ cup honey
  • 4 ounces boiling water


For the frozen pineapple-mango ice cubes: Add pineapple juice and mango juice to a blend and blend together. Pour into ice cube trays and freeze until firm.

For the honey syrup: Add honey to boiling water and stir until honey is completely dissolved. Set aside to cool completely.

For the cocktail: Place 4 glasses in freezer, to chill. Add frozen mango, peaches, raspberries, Duplin Goin’ Coastal blush wine, ginger liqueur, pineapple-mango ice cubes and honey syrup to a blender. Blend mixture at high speed until it reaches a slushy consistency. Remove glasses from freezer and pour in mixture, leaving an inch of space at the top. Top each glass with 1 ounce of spiced rum. Do not stir. Garnish glasses with pineapple wedge and a pineapple leaf. Serves 4.

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