By Mixologist/Manager
Mandy Santana-Lopez
of Leverock’s, Placida, FL
Photo by Caroline Clabaugh
Pineapple
Under The Sea
September/October • 2021 • GASPARILLA MAGAZINE 21
Recipe makes four cocktails
Ingredients:
2 ounces strawberry purée
4 ounces mango purée
4 ounces pineapple juice
4 ounces pineapple rum
4 ounces coconut rum
1 cup frozen pineapple juice
ice cubes
Method:
Pour ¼ of strawberry purée
into each glass.
Shake mango purée,
pineapple juice, coconut
rum and pineapple rum
in shaker with ice. Add
pineapple cubes and slowly
pour ingredients in glass.
Garnish with a slice of
pineapple, strawberry
and a cherry.