| 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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