The Brady Bunch In Hawaii

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Ingredients:

• 2 oz zero sugar pineapple drink
• 1 oz light rum
• 1 oz aged rum
• 1 oz sugar free simple syrup* (my recipe is here)
• ½ oz sugar free coconut syrup*
• ½ oz unsweetened passionfruit puree*
• 3 drops LorAnn’s orange emulsion*

Directions:

1. Add all ingredients to a shaker with ice
2. shake vigorously until well-chilled
3. Strain into a hurricane glass over crushed ice

What to do with all that passionfruit puree? 

1. Pour remaining passionfruit puree into ice trays and freeze overnight
2. Place the frozen passionfruit cubes into a ziptop freezer bag and store for up to 1 year in the freezer, or discard when they become freezer-burnt.

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Ingredients:

• 2 oz aged rum
• 2 oz zero pineapple drink
• ½ oz sugar free grenadine
• ¼ oz Luxardo maraschino liqueur

Directions:

1. Add all ingredients to a cocktail shaker filled with ice and shake vigorously until well-chilled
2. Strain into a chilled cocktail glass

*As an Amazon Associate I earn from qualifying purchases. You'll get the best value I can find on Amazon because I care about you. Thank you so much for supporting my passion!

Ingredients:

• 1 oz Meyers's dark rum
• 1 oz Bumbu rum
• 1 oz sugar free coconut syrup*
• ½ ounce lime juice
• 3 ounces zero sugar pineapple drink
• 1 oz sugar free grenadine syrup

Directions:

1. Fill a medium-sized hurricane glass with ice
2. Add first 4 ingredients to glass and stir for 30 seconds
3. Pour grenadine in the middle of the drink and it will mostly sink to the bottom (give it a few seconds)
4. Serve with a straw

*As an Amazon Associate I earn from qualifying purchases. You'll get the best value I can find on Amazon because I care about you. Thank you so much for supporting my passion!

Ingredients:

Directions:

*As an Amazon Associate I earn from qualifying purchases. You'll get the best value I can find on Amazon because I care about you. Thank you so much for supporting my passion!

Ingredients:

Directions:

*As an Amazon Associate I earn from qualifying purchases. You'll get the best value I can find on Amazon because I care about you. Thank you so much for supporting my passion!

Ingredients:

• 4 oz zero sugar pineapple juice
• 1 oz Meyers’s rum
• 1 oz aged rum
• 1 oz unsweetened cream of coconut
• 1/8 tsp LorAnn’s orange emulsion*
• Toasted coconut* (recipe below), or dried edible flower petals

Directions:

1. Combine all ingredients in a cocktail shaker with ice
2. Shake for until well-chilled
3. Strain into a coupe or martini glass rimmed with toasted coconut (recipe below)

Toasted Coconut 

Ingredients:

• 1 cup unsweetened coconut*

Supplies: 

• large cookie sheet
• Spatula

Directions:

1. Preheat oven to 350F (175C)
2. Spread coconut evenly over an ungreased cookie sheet. Transfer baking sheet to 350F (175C) preheated oven and cook for 5 minutes (Note: if you are using a very dark or black baking sheet, cook for only 4 minutes)
3. Remove from oven and use a spatula to turn/stir the coconut, once again redistributing evenly over the baking sheet 
4. Return to 350F (175C) oven and bake another 5 minutes (Note: if you are using a very dark or black baking sheet, check after 4 minutes)
5. If coconut is not adequately browned, return to the oven in 2 minute increments, stirring in between, until coconut is toasted to your liking

Allow coconut to cool before using.

Store in an air-tight container for up to 6 months.

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*As an Amazon Associate I earn from qualifying purchases. You'll get the best value I can find on Amazon because I care about you. Thank you so much for supporting my passion!