coctel noz de coco tropical

2 oz Fundador Brandy or Cognac (Pedro Domecq Fundador Solera Reserva)
1 oz Maraschino Liqueur (Maraska)
1 - 1 1/2 oz Coconut Cream (1 1/2 oz Goya)
Juice 1/2 Small Lime (1/2 oz)
1 dash Angostura Bitters
2 Maraschino Cherries (Luxardo)
1/2 cup Crushed Ice

Frappe in a blender and pour into a tall glass. Instead of using a blender, I muddled the cherries and added rest of ingredients. I then shook with ice cubes and double strained into a glass filled with crushed ice.
The drink I wanted to make the other day from Baker's South American Companion: Up & Down the Andes with Jigger, Beaker, & Flask had to be delayed since it required a shopping trip to purchase some coconut cream. Actually, Baker provided a recipe to make the cream from a coconut, but I took the shortcut and went with store bought. The drink I picked, the Tropical Coconut Cocktail, was served to Baker at the Fabulous Rio Jockey Club in Brazil. To make up for taking the shortcut on the coconut cream, I eschewed the blender methodology for some old fashioned muddling, shaking, ice crushing, and fine straining. Perhaps the texture of the ice was different, but the flavor should be otherwise the same. The sip was filled with funky cherry and coconut flavors that were followed by lime and brandy's richness on the swallow. Indeed, the Maraschino notes added an interesting flavor twist to this delightful tropical concoction.