Upside Down Pineapple Cake Cocktail
Uh, yeah, this exists, and we're totally digging it. After all, let's have our cake and drink it, too.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud
- 2 Tablespoons crushed pineapple
- 1 Ounce pineapple juice
- small pineapple wedge, for garnish
- 3/4 Ounces coconut vodka or rum (such as SKYY Coconut or Cruzan Coconut)
- 3/4 Ounces Frangelico
- dollop of whipped cream
- lemon wedge
- 1 Ounce coconut cream
In a large martini glass, add the crushed pineapple and set aside. In a cocktail shaker, combine the coconut cream, pineapple juice, coconut vodka or rum, and Frangelico. Squeeze the juice from a lemon wedge into the shaker and discard the wedge. Top with ice and shake vigorously. Strain over the crushed pineapple. Top with a dollop of whipped cream and garnish with the pineapple wedge.