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Frozen berkley

Contributed by The Bartending School.

IngredientsEdit

DirectionsEdit

  1. Combine all ingredients with 1/2 cup crushed ice in an electric blender
  2. Blend at a low speed until smooth
  3. Pour into a Champagne flute
  4. Garnish with a wedge of pineapple, preferably marinated in Passionfruit juice

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