1 oz. Cruzan Pineapple Rum
2 oz. Sparkling Wine
2 oz. Peach Daiquiri mix
Spoonful of Cream of Coconut
Blend with crushed ice.
Serve in a tulip glass and float with Alize.
(from Lisa Haines, El Torito Grill, Brea, CA)
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This recipe was printed from BARTENDER Magazine.
For the largest source of bartending information
please visit us at: http://www.Bartender.com
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(or go to your upper taskbar, select File and then Print from the menu)
Please remember: Not to drink in excess. Moderation is the key word. Cheers!
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