Summer Entertaining 2000: Floats


  Pineapple-Rum Float

The Chef
CHRISTOPHE TOURY of Fifty Seven Fifty Seven

Servings
Serves one.

Ingredients
2 ounces pineapple juice
1 and 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

Mixing Instructions
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.




 

 
 
   
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