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1 large fresh coconut*
1 1/2 ounces light tequila
1 ounce light rum
1 ounce dark Jamaican rum
1/2 ounce Kahl�a
3 1/2 ounces coconut water
3 1/2 ounces pineapple juice
6 ounces crushed ice
151-proof rum
1 pineapple slice (for garnish)
1 maraschino cherry (for garnish)
2 lime wedges (for garnish)
With an ice pick, poke out two eyes of the coconut shell and drain out the
coconut water (yes, this is correct — it is not coconut milk). Cut off the top
of the coconut as you would cut off the top of a pumpkin for carving. In a blender
put tequila, light rum, dark rum, Kahl�a, fruit juices and crushed ice. Blend
until frothy and pour into the coconut shell. Pour a small float of 151-proof
rum over the top of the drink. Skewer the pieces of fruit and stick the end
of the skewer into the coconut. Serve with straws.
Serves 2 persons.
* If you prefer, you can serve this in a large compote-type glass which has
been chilled before serving.
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