Prep 2 mins
Cook 0 mins
From the *Afternoon Delights* section of the Australian Women's Weekly "Cocktail Guide" cookbook & I loved the intro: "During Prohibition in the 1920's, adventurous drinkers began mixing bits & pieces of ingredients together to disguise the taste of the poor quality liquor. We have followed the lead w/gusto, but today there is a tantalizing range of cocktails perfect for sipping in the lazy afternoon." *Happy Birthday Chef Kate*
- 1 1⁄2 ounces rum (Bicardi was suggested)
- 3 ounces pineapple juice
- 1 ounce coconut cream
- 1⁄2 ounce grenadine
- pineapple (optional)
- Put all ingredients into a shaker w/ice. Shake vigorously till well-blended & smooth.
- Pour into a well-chilled 8 oz highball glass & garnish w/pineapple as desired.
We loved this! It was so good, fruity and sweet without being overpowering. I thought the coconut cream was just the right amount. And that lovely pink color...wow. Thanks for sharing your recipe, twissis.
Delightful fruity drink! This one goes down so sweet and smooth you hardly notice the rum - until later :) I enjoyed this tropical delight - thanks for sharing!
This is very good. But too sweet for me. Next time I'll reduce the amount of coconut cream and grenadine. But grenadine is important for the beautiful color :) Thanks Twissis :) Made for beverage tag.