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 |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
Join the Discussion
... comment(s) for Kamaniwanalaya
You must log in to your account to make a comment.