Skip to main content
Epicurious
Bon Appétit

Kapalua Butterfly

5.0

(2)

Recipe information

  • Yield

    Serves 2.

Ingredients

2/3 cup pineapple juice
1/2 cup dark rum
6 tablespoons canned cream of coconut (such as Coco López)*
1/4 cup sweet and sour mix
2 tablespoons grenadine
2 teaspoons frozen orange juice concentrate, unthawed
20 (about) ice cubes
Available in the liquor department of most supermarkets.

Preparation

  1. Combine first 6 ingredients in blender. Chill in freezer 30 minutes.Add ice to pitcher; blend until ice is finely crushed. Pour into brandy glasses.

TagsCocktailAlcoholBeveragesRumCaribbeanPineappleFruitBlenderBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Chicken Caesar Pasta Salad
Chicken salad, pasta salad, and Caesar salad, all in one.