1 cup sugared white rum (see below)
1 oz cream of coconut (I use Coco Lopez)
2 oz fresh squeezed/strained lime juice
480 grams (by weight) ice
4 generous pinches salt
For the sugared rum, combine one 750ml bottle of white rum (preferably Flor de Cana) with 160 grams (by weight) of sugar in your blender. Blend on high until the sugar fully dissolves. Store in a closed container in the fridge.
For the cocktail, add the liquid then solid ingredients to the blender (rum first, ice last).
Blend on high until fully blended.
Pour and enjoy!