 |
1 pineapple
50ml Bacardi Gold (or other golden rum) 25ml Galliano 50ml pineapple juice 25ml lime juice 4 teaspoons sugar syrup champagne Ice lime, lemon and cocktail cherries to decorate |
Put 8 to 10 cracked ice cubes in a cocktail
shaker. Pour over the rum, Galliano, pineapple juice and sugar syrup.
Shake vigorously.
Strain into a scooped-out pineapple shell
and top up with champagne.
Stir gently. Decorate with cherries
and slices of lemon and lime. Serve with straws.
Serves 2.
