Name: Kamaniwanalaya
Total time: 5 min
Cuisine: Cocktail
Ingredients: 45 ml Light white rum; 30 ml Amaretto liqueur; 15 ml Navy rum (ideally 54.5% alc./vol.); 7.5 ml White overproof rum; 90 ml Pineapple juice; 7.5 ml Lime juice; 30 ml Prosecco

Serve in a

Cartridge mug or Collins glass

Ingredients:
1 1/2 fl oz	Light white rum (charcoal-filtered 1-4 years old)
1 fl oz	Disaronno amaretto
1/2 fl oz	Navy rum (ideally 54.5% alc./vol.)
1/4 fl oz	White overproof rum (unaged Jamaican/funky)
3 fl oz	Pineapple juice
1/4 fl oz	Lime juice (freshly squeezed)
1 fl oz	Fiol Extra Dry Prosecco
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Read about cocktail measures and measuring.

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.

Allergens:

Recipe contains the following allergens:

Fiol Extra Dry Prosecco – Sulphur Dioxide/Sulphites

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Strength & taste guide:

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

Review:

Try saying the drinks name after a few of these rum laced, tropical pineapple concoctions.

View readers' comments

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:

2.2 standard drinks
13.92% alc./vol. (27.84° proof)
31.3 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Kamaniwanalaya

Serve in a

Garnish:

How to make: