Whip this up when you’re craving warm summer days. Paper umbrellas are not required but highly recommended.
MAKES 1 DRINK
4 oz [120 ml] crème de coconut
4 oz [120 ml] pineapple juice
3 oz [90 ml] rum
2 or 3 dashes Angostura bitters
Sweet & Spicy Sugar (page 26), for garnish
1 pineapple wedge, for garnish
1 maraschino cherry, for garnish
Combine the crème de coconut, pineapple juice, rum, and bitters in a blender with a generous cup of ice. Blend until smooth, 1 to 2 minutes. Pour into a wineglass. Spread the Sweet & Spicy Sugar on a small plate and dip both sides of the pineapple wedge in the mixture. Garnish the glass with a skewer of the prepared pineapple wedge and a maraschino cherry.