|Adapted from my Caribbean Cocktail/Appetizer Collection: Calypso Coolers |
( Arlen Gargagliano ©2006, Stewart, Tabori & Chang)
4 ounces coconut rum (Hello, El Salvador and more--you know fresh coconut water is the most amazing/curative stuff--so if you've got that, forget coconut rum: use your favorite light rum combined with coconut water...)
4 ounces fresh or unsweetened pineapple juice
1 1/2 cups ice cubes
2 fresh pineapple wedges for garnish
Combine all of the ingredients--except for the garnish--in a shaker. Pour into a wine or cocktail glass,
garnish, and serve!