Leilani Volcano

3 ounces Kern's guava nectar (see Note)
1 1/2 ounces unsweetened pineapple juice
3/4 ounce fresh lime juice
1/4 ounce Simple Syrup (see Recipe)
2 1/2 ounce coconut rum (see Note)
1 chunk freshly cut pineapple, for garnish
1 natural maraschino cherry, for garnish

Combine the guava nectar, pineapple juice, lime juice, simple syrup and rum in an ice-filled mixing glass. Shake until well blended and strain into a hurricane glass filled with fresh ice. Garnish with a cocktail parasol speared with a chunk of freshly cut pineapple and a natural maraschino cherry.

Makes 1 drink

Note: Kern's guava nectar is recommended because other brands won't make as attractive a color. Cruzan coconut rum is preferred, but Malibu Rum can also be used. Do not use Bacardi Coco, as its alcoholic content is too high.

Simple syrup:

1 cup water
2 cups granulated sugar, preferably cane such as C&H

Boil the water. Add the sugar, reduce heat and stir until completely dissolved. When the mixture turns a pale straw color, turn off heat. Let cool, then pour into a bottle or jar and refrigerate.

Source: sfgate.com 8/1/06. Forbidden Island Bar got this recipe from the Polynesian Village Resort at Walt Disney World.

Prepared by: Lena for the August 2006 meeting.