The Pina-tini

Pam Anderson | 1 Oct 2009 | 1 Comment

The Pina-tini

by: Three Many Cooks

Serves: 2

Ingredients

2 ounces (1/4 cup) light rum
2 ounces (1/4 cup) coconut juice
2 ounces (1/4 cup) pineapple juice

Instructions

Mix rum and pineapple and coconut juices in a Pyrex measuring cup. Fill a cocktail shaker with ice; add rum mixture, shake, and strain into a martini-style glass. Garnish with speared pineapple cubes, fresh or frozen. Drink immediately.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.