Natalie Juenger of Capital Restaurants Concepts, which manages the Fin seafood restaurant in downtown Washington, devised this cocktail, which is speckled with the green pineapple sage leaves.
- 2 ounces coconut-flavored rum, such as Malibu
- 3 ounces pineapple juice
- 1 ounce creme de coconut liqueur
- 6 to 8 leaves pineapple sage
- 2 cups ice cubes
- 1 pineapple wedge, for garnish
In a blender, blend rum, pineapple juice, creme de coconut and pineapple sage with the ice cubes. Pour into a fishbowl glass and garnish with a pineapple wedge or pineapple sage flower.
Adapted from Fin.
Tested by Marcia Kramer.
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