Fuzzy Charlie

January 20, 2010

1 1/4 oz dark rum
1/2 oz creme de bananes
1/2 oz coconut cream
2 oz pineapple juice
2 – 3 oz ginger ale

Pour the dark rum, creme de bananes, coconut cream and pineapple juice into a cocktail shaker half-filled with ice cubes. Shake well. Strain into a highball glass almost filled with ice cubes, and top with ginger ale. Garnish with a pineapple spear, and serve.

A delicious recipe for Fuzzy Charlie, with dark rum, creme de bananes, coconut cream, pineapple juice and ginger ale.

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