Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Piece dried ginger root, 1 1/4 c Boiling water
-bruised with spoon 1 3/4 c Pineapple juice
1 tb Light-brown sugar 2/3 c Light rum or gin
1 tb Cassia bark, broken in Crushed ice
-small pieces Maraschino cherries
2/3 c Water Fresh pineapple chunks
2 China teabags Fresh pineapple leaves (opt)
2/3 Shredded coconut

Put ginger, sugar and cassia bark in a saucepan. Add 2/3 cup water and
bring to a boil. Cover and simmer 5 minutes.

Remove from heat and add teabags. Let stand 5 minutes, then strain
into a bowl. In a blender or food processor, blend coconut and
boiling water 1 minute. Let stand 5 minutes, then strain into tea
mixture, pressing coconut to extract all moisture.

Add pineapple juice and chill 1 hour. Add run or gin and stir well.
Serve over crushed ice in tall glasses. Thread cocktail sticks with
cherries and pineapple. Add a cocktail stick and swizzle stick to
each glass. Garnish with pineapple leaves, if desired.

VARIATION: Add more rum or gin for a stronger flavored drink.

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