Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Piece dried ginger root,
-bruised with spoon
5 tb Light-brown sugar
5 tb Cassia bark, broken in
-small pieces
3 1/3 c Water
10 China teabags
3 1/3 Shredded coconut
6 1/4 c Boiling water
8 3/4 c Pineapple juice
3 1/3 c Light rum or gin
Crushed ice
Maraschino cherries
Fresh pineapple chunks
Fresh pineapple leaves (opt)

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.

Browse by categories