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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


  1. Fill blender with ice.
  2. Add liquors and blend until creamy.

Servings: 2

Source: Recipe used with permission from Tamarind Reef Hotel Innkeepers: Dick & Marcy Pelton, St. Croix, Virgin Islands, USA

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