PINEAPPLE TANGERINE BATIDO
Steps:
- Working in 3 batches, purée pineapples, banana, and juices in a blender until very smooth. Transfer as puréed to a large pitcher. (If pineapple is particularly fibrous, pour through a medium-mesh sieve, pressing hard on and then discarding solids.) Stir in rum. Chill, covered, until cold, about 1 hour. Stir again (or blend for a frothier texture) just before serving.
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