Ingredients: 3 oz. light rum 1/2 cup Pineapple White Balsamic Vinegar 1/2 cup Pineapple Juice (or water for tart taste) 3 oz. canned cream of coconut, such as Coco López 2 cups ice cubes Lime peel for garnish 2 pineapple wedges or spears for garnish Directions: In a blender, combine the rum, vinegar, juice (or water), cream of coconut and ice and blend until smooth. Divide between two tall glasses and garnish each with a pineapple wedge and twisted lime peel. Serve immediately.
