cocktail recipes blog

Check out this delightful recipe for Fuzzy Charlie, with dark rum, creme de bananes, coconut cream, pineapple juice and ginger ale.

• 1 1/4 oz dark rum
• 1/2 oz coconut cream
• 1/2 oz creme de bananes
• 2 - 3 oz ginger ale
• 2 oz pineapple juice

Pour the dark rum, creme de bananes, coconut cream and pineapple juice into a cocktail shaker half-filled with ice cubes.
Shake well.
Strain into a highball glass almost filled with ice cubes, and top with ginger ale.
Garnish with a pineapple spear, and serve.

Serve in a Highball Glass.

This entry was posted on Thursday, October 30th, 2008 at 4:24 pm and is filed under ginger ale, coconut cream, pineapple juice, creme de bananes, dark rum. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.