Ingredients
- 10 china teabags
- 5 ginger root (dried)
- 5 cassia bark
- 3 3/8 coconut (shredded)
- 2,100 ml pineapple juice
- 1,500 ml boiling water
- 800 gr rum (light)
- 800 ml water
- 70 gr brown sugar (light)
Crushed ice Maraschino cherries Fresh pineapple chunks Fresh pineapple leaves (opt) Put ginger, sugar and cassia bark in a saucepan. Add two third 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.