Tropical RumHow to make (+)
2/3 oz. Coconut liqueur
2/3 oz. Coconut milk
1 1/3 oz. Bacardi Rum
3 1/3 oz. Freshly-squeezed pineapple juice
Once we have squeezed and strained the pineapple, we mix all the ingredients in a shaker with plenty of ice.
We serve in a highball glass and cut a slice of pineapple into triangles, placing 2 triangles inside the cocktail.