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Pineapple Rum Flurry

2 oz light rum
juice of one lime
1 oz. pineapple curd
1 oz. triple sec (or Grand Marnier)
5 Mint leaves
In a blender combine the first 4 ingredients with about a cup of ice and blend until the ice has been crushed and the appearance of the drink is light and foamy. Muddle the mint leaves in the bottom of a tall glass, then pour the cocktail mixture over the top. Garnish with a slice of lime or additional mint leaves. Cheers.

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