Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
1 serving (serving size: about 1 cup)

This 3-ingredient, easy-to-make frozen drink is based on the bar specialty at the Fish Trap restaurant in Cruz Bay, St. John, U.S. Virgin Islands.

How to Make It

Place ice, concentrate, and rum in a blender; blend until slushy. Garnish with lime wedge, if desired.

Ratings & Reviews

Samantha27's Review

KeysBet
January 24, 2014
This drink was way too tart for my taste. Even after adding 1/4 pineapple juice, all I could taste was the concentrate. Next time I think I'll cut the concentrate to 1 Tbs, increase the rum to 3 Tbs and add pineapple juice -- a tart pina colada.

pbraz44's Review

nycook7
October 05, 2013
I made this with simple syrup and fresh squeezed lemon juice and it was great too!

nycook7's Review

pbraz44
June 23, 2009
Tasty but waaayyy too sweet. Next time I'll try cutting back the lemonade concentrate to cut the sugar.

KeysBet's Review

Samantha27
January 05, 2009
Made this for my husband's Jan. 1st birthday party for 30 guests. Since we live in the Florida Keys, I figured it could be served year round. Was the hit drink of the party--couldn't make them fast enough! Even the men were drinking them, and all the rest of the drinks were hardly touched. New favorite tropical drink. Update 2 years later: still making them for our parties and still a hit and always requested. Try it! Your guests will love it.