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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (291g) Recipe makes 1 servings The following items or measurements are not included below: 4 fresh pineapple chunks 2 inches fresh ginger 1 ounce tequila creme de almond 1 fresh edible flowers |
||
| Calories 113 | ||
| Calories from Fat 30 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.4g | 5% | |
| Saturated Fat 3.0g | 14% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 14mg | 0% | |
| Potassium 39mg | 1% | |
| Total Carbohydrate 4.8g | 1% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 4.2g | ||
| Protein 0.6g | 1% | |
Fen's Fangs
By: Julie B's Hive
Feb 3, 2008
A Polynesian cooler with south-of-the-border influence. From "Hotter Than Hell".
SERVES 1
Ingredients
- 4 fresh pineapple chunks or canned pineapple chunks
- 1 tablespoon cream of coconut
- 2 inches fresh ginger, peeled
- 1 ounce light tequila
- 1 ounce light rum
- 1 ounce creme de almond
- 1/2 teaspoon frozen orange juice concentrate
- 1 cup cracked ice or 6-8 ice cubes
- 1 fresh edible flower ((optional)
- 1 maraschino cherry
Directions
1
Combine 2 of the pineapple chunks, crème de almond, orange juice, and ice in a blender. Process until foamy. Pour into a glass and garnish with a flower, if desired. Add remaining 2 pineapple chunks and a maraschino cherry.
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- Course > Beverages > Cocktails
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- Preparation > Time to Make > < 15 mins
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- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Sweet
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