Christmas in July

Whip this up when you’re craving warm summer days. Paper umbrellas are not required but highly recommended.

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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.