Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 | Piece dried ginger root, bruised with spoon |
| 1 tablespoon | Light-brown sugar |
| 1 tablespoon | Cassia bark, broken in small pieces |
| ⅔ cup | Water |
| 2 | China teabags |
| ⅔ | Shredded coconut |
| 1¼ cup | Boiling water |
| 1¾ cup | Pineapple juice |
| ⅔ cup | Light rum or gin |
| Crushed ice | |
| Maraschino cherries | |
| Fresh pineapple chunks | |
| Fresh pineapple leaves (opt) |
Put ginger, sugar and cassia bark in a saucepan. Add ⅔ cup water and bring to a boil. Cover and simmer 5 minutes.
Remove from heat and add teabags. Let stand 5 minutes, then strain into a bowl. In a blender or food processor, blend coconut and boiling water 1 minute. Let stand 5 minutes, then strain into tea mixture, pressing coconut to extract all moisture.
Add pineapple juice and chill 1 hour. Add run or gin and stir well.
Serve over crushed ice in tall glasses. Thread cocktail sticks with cherries and pineapple. Add a cocktail stick and swizzle stick to each glass. Garnish with pineapple leaves, if desired.
VARIATION: Add more rum or gin for a stronger flavored drink.