Ingredients
60/70 g Fiordilatte gelato
20 ml Pineapple Mixybar Syrup
10 ml Tropical Blu Mixybar Syrup
30 ml white rum
6/8 ice cubes
Preparation
Place the ingredients in a blender. Blend for 30 seconds until smooth and thick. Pour into a fantasy/hurricane glass. Garnish and serve with a smile.