Tides Royale

tropical-rum-cocktail Recipe
Yunhee Kim


2 ounces coconut rum
1 ounce Midori
3 ounces pineapple juice
1 tablespoon Chambord
Edible flower (optional)


Combine rum, Midori, and pineapple juice in a shaker with ice. Shake and strain into 2 chilled glasses. Add 1/2 tablespoon Chambord (it will sink to the bottom) to each glass. Garnish, if desired.


Martini Bar, The Tides Hotel, Miami, Florida,


July 2008
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