Here’s the recipe:
BUBBLE GUM PINA COLADA
Bag of Bubble Gum
Bottle of Rum
4 oz. (120ml) Cream of Coconut
Pink Frosting
Lollipop
PREPARATION
1. To a small empty bottle add about 10 pieces of bubble gum and fill with rum.
2. Let the bubble gum and the rum infuse overnight.
3. Rim a glass with pink frosting.
4. Blend ice, 2 oz. (60ml) bubble gum infused rum and 2 oz. (60ml) cream of coconut to create the pink layer. Pour into glass.
5. Blend ice, 2 oz. (60ml) rum and 2 oz. (60ml) cream of coconut to create the white layer. Pour into glass.
6. Alternate between pouring the pink and white layers.
7. Garnish with a lollipop. Enjoy.
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