Ingredients
½ cup (125ml) white rum
½ cup (125ml) pineapple juice
1 tablesspoons lemon or lime juice, or to taste
2 ice cubes, plus extra to serve
BASE
½ cup (75g) unsalted whole macadamias
2½ cups (625ml) water
250g white sugar
25ml amaretto
30ml orange curacao cup (125ml) white rum
Instructions
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To make the base, combine macadamias and water in a large blender at high speed until smooth.
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Pour into a saucepan and add sugar. Stir over low heat until sugar is dissolved. Increase heat to medium and boil for 5 minutes to make a light syrup. Pour into a bowl, cover and refrigerate. When chilled, stir in remaining base ingredients.
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To prepare four small cocktails, pour ½ cup (250ml) of the base into the blender, add rum, juices and ice and process at high speed until the mixture is light and frothy. Pour into four ½-cup (125ml) glasses and top with extra ice.
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Store remaining base mixture in fridge for up to a week.
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**Recipe via .delicious.com.au.
