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 |
Read about cocktail measures and measuring.
Review:
Try saying the drinks name after a few of these rum laced, tropical pineapple concoctions.
History:
Adapted from a tropical drink recipe of unknown origin which appeared in Mark Torre's 1987 book The Bartender's Cherry.
Nutrition:
One serving of Kamaniwanalaya contains 335 calories.
Alcohol content:
- 2.4 standard drinks
- 14.87% alc./vol. (29.74° proof)
- 33.4 grams of pure alcohol
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