1/2 oz. Apricot Brandy
1 oz. Heavy Cream
1 cup Crushed Ice
1 oz. Creme de Coconut
3/4 oz. Myer's Dark rum
Whirl in a blender at low speed for 10 - 15 seconds. Pour into a wine goblet. Garnish with grated coconut and a maraschino cherry.
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