Garnish:
Pineapple wedge & Luxardo Maraschino cherry & mint sprig
How to make:
SHAKE first 6 ingredients with ice and strain into ice-filled (cubed ice) tiki mug (or large Collins glass). Top with crushed ice and then top with prosecco.
| 1 1/2 fl oz | Bacardi Carta Blanca light rum |
| 1 fl oz | Disaronno amaretto |
| 1/2 fl oz | Navy rum (54.5% alc./vol.) |
| 1/4 fl oz | White overproof rum |
| 3 fl oz | Pineapple juice (fresh pressed) |
| 1/4 fl oz | Lime juice (freshly squeezed) |
| 1 fl oz | Prosecco sparkling wine |
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Review:
Try saying the drinks name after a few of these rum laced, tropical pineapple concoctions.
History:
Adapted from an old tiki recipe of unknown origin in March 2016 for Disaronno Mixing Stars.
Nutrition:
There are approximately 335 calories in one serving of Kamaniwanalaya.
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