3 oz Lopez Coconut Cream (1 oz)
3 oz Apricot Brandy (1 oz Marie Brizard)
3 oz Light Puerto Rican Rum (1 oz Caliche)
3 oz Dark Jamaican Rum (1 oz Coruba)
Blend with ice (shake with ice and strain into a Tiki mug over crushed ice; I garnished with a lemon twist). Full recipe serves 2-4.