| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverages | 30 | Servings | ||
INGREDIENTS
| 5 | Piece dried ginger root, bruised with spoon | |
| 5 | tb | Light-brown sugar |
| 5 | tb | Cassia bark, broken in small pieces |
| 3 1/3 | c | Water |
| 10 | China teabags | |
| 3 1/3 | Shredded coconut | |
| 6 1/4 | c | Boiling water |
| 8 3/4 | c | Pineapple juice |
| 3 1/3 | c | Light rum or gin |
| Crushed ice | ||
| Maraschino cherries | ||
| Fresh pineapple chunks | ||
| Fresh pineapple leaves (opt) |
INSTRUCTIONS
Put ginger, sugar and cassia bark in a saucepan. Add 2/3 cup water and bring to a boil. Cover and simmer 5 minutes. Remove from heat and add teabags. Let stand 5 minutes, then strain into a bowl. In a blender or food processor, blend coconut and boiling water 1 minute. Let stand 5 minutes, then strain into tea mixture, pressing coconut to extract all moisture. Add pineapple juice and chill 1 hour. Add run or gin and stir well. Serve over crushed ice in tall glasses. Thread cocktail sticks with cherries and pineapple. Add a cocktail stick and swizzle stick to each glass. Garnish with pineapple leaves, if desired. VARIATION: Add more rum or gin for a stronger flavored drink. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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