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Home > Restaurants > Recipes > Pineapple-Rum Float

Pineapple-Rum Float

Provided by: Mixologist Christophe Toury
Served at: Fifty Seven Fifty Seven

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2 ounces pineapple juice
1 1/2 ounces Malibu rum
1 tablespoon simple syrup
2 small scoops vanilla ice cream
3 ounces Perrier

Simple syrup
1 cup granulated sugar
1 cup water in a saucepan


Mix pineapple juice, rum, and syrup in a pitcher. Scoop vanilla ice cream into a large martini glass. Add the fruit juice mixture, and top with Perrier.

Simple Syrup
Combine sugar and water in a saucepan. Bring to a boil for a few seconds. Set aside to cool.

(Published 2000)

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