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Adapted from my Caribbean Cocktail/Appetizer Collection: Calypso Coolers
( Arlen Gargagliano ©2006, Stewart, Tabori & Chang) |
Don't get me wrong: I'm so happy to be here in New York this time of year. And if you live here you know that lately every single day in the NYC Metropolitan Area has been just dreamy...rich with sunshine, blue skies, and of course, flowers (and a smiling, full-faced moon). Still, the lure of the Caribbean (and yes, Central America) is--at least for me--always present in one form or another. Hence my inspiration in this Friday's drink: The Belize Cocktail. Pineapple juice, coconut, and rum have always made a beautiful combo. This cocktail is no exception. And what better way to celebrate this season--and holiday weekend? (And I promise to share the recipe for
tostones--pictured here--soon!) Happy Friday!
Belize Cocktail
Serves 2
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!
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