Tamarind Reef Hotel Raspberry Pound Cake
- 1 ounce white rum
- 1 ounce Bailey's
- 1 ounce strawberries
- 1 1/2 ounces raspberry liqueur
- 1 ounce Coco Lopez
- Fill blender with ice.
- Add liquors and blend until creamy.
Source: Recipe used with permission from
Tamarind Reef Hotel Innkeepers: Dick & Marcy Pelton,
St. Croix, Virgin Islands, USA