The flavours are amazing, and I love it on a sunny day out on my balcony, relaxing, as if on holidays.
400ml tulip shaped glass
1 cup ice cubes
30ml white rum
30ml dark rum
80ml pineapple juice
20ml sugar syrup
40ml coconut cream
Dash of angostura bitters
Pineapple pieces and leaves
Cocktail umbrellas or frangipani flowers
In a cocktail shaker place the ice cubes, white rum, dark rum, pineapple juice, sugar syrup, coconut cream and angostura bitters. Close the lid and shake, shake, shake. Until mixed well.
Pour into your glass, add some more ice cubes if you like. Garnish with pineapple pieces and leaves.
1 cup water
1 cup caster sugar
Sugar Syrup: Place caster sugar and water in a small saucepan, stir. Place over a low heat until the sugar dissolves, then increase the heat slightly, bring to the boil. Lower heat, simmer, uncovered for 5 minutes. Cool.
Refrigerate in a sterilised jar until needed. Keeps for 1 month.
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