COCKTAIL HOUR We share three cocktails from Chubby’s to get you into an island state of mind. These tropical beauties are dosed so that you won’t need a nap.
CALABASH BAY ING RED IENTS ◆◆ 1/4 of the fruit from a cored
pineapple, frozen ◆◆ 60 ml dark spiced rum ◆◆ 45 ml coconut cream or sweetened
condensed milk ◆◆ Nutmeg and cherries for garnish
Pineapple preparation
Cut the top off a pineapple about one inch into the fruit. Scoop the fruit out and freeze. The outside of the cored pineapple will be used as your cup so don’t cut to the bottom; leave about 2 inches. Cut the very bottom of the fruit with a knife so it will sit flat.
Calabash Bay method
Add ingredients to a blender. Blend with ice until you get a slushy consistency Pour into the cored pineapple. Garnish with pineapple top, freshly grated nutmeg and cherries.
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