Earlier in the summer, I was featured in Code Red magazine along with a signature drink I created with Pango rum. Now that Pango is available for purchase at a couple of area liquor stores I thought I would post the recipe. Emjoy!
The Tiki Kooler
1 1/2 oz Pango Rhum
3/4 oz Malibu coconut rum
splash of grenadine
pineapple juice to balance
1/2 oz dark rum, floated on top
Garnish: orange wedge, fresh mango, and a cherry
Preparation:
Fill a hurricane or pint glass with ice. Add the first four ingredients. Cover with a shaker and shake until thoroughly mixed. Top with a floater of dark rum and add garnish.
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