The Coco-Pinoy Daiquiri in the Tropics is Tastily Cool and so Refreshingly by the Pool!

Ingredients:

200 ml coconut water (canned)

200 ml sugarcane juice (pressed fresh from frozen, thawed cane)

85 ml white Filipino Tanduay Rum (or Rum with a twist of lime)

3 shots syrup from Jackfruit (source: Internet online from a liquer supply co.)

3 shots syrup from rambutan (source: Internet online from a liquer supply co.)

3 shots syrup from pineapple (source: Internet online from a liquer supply co.)

the juice from 3/4 wedge from one lime

1/4 wedge lime sliced as trimming

1 Oriental parole (cherry pink)

Method of Preparation:

Obtain the juices for the cocktail mixture: coco water, sugarcane juice, white rum

Put in a shaker

Throw in the shots

Add in finally lime juice freshly squeezed

Throw in the ice cubes (5) from the tub

Shake vigorously for 1 min

Empty into a long glass, dress with wedge lime, sliced

Also dress with wedge pineapple

And top with a parole and serve drink

Hors d'Ouvres:

Ingredients:

Strawberry cream cheese topping

Smoked salmon cream cheese topping

Cucumber cream cheese topping

Sour cream 'n onion cream cheese topping

Skyflake(R) crackers

Triscuit crackers

Sprigs of dill

Assembly instructions:

-Cream the toppings

-Top the creams on crackers

-Take both type of crackers and coat the tops

-And dress with dill sprigs or chopped scallions