|
Ingredients
|
Quantity
|
|
Pineapple juice
|
100ml
|
|
Coconut milk
|
50ml
|
|
Vodka
|
50ml
|
|
Grenadine syrup
|
a dash
|
Stir all the ingredients over ice and pour in a champagne tulip.
Decorate with a cocktail umbrella and with a cherry and pineapple slice fixed
over a cocktail stick.
NOTES: The Malaysian version of
pinacolada
