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The Gourmet Underway
Gerda Dehrmann

by Chef Gerda Dehrmann

Yield: 4 servings

Ingredients:

• 3 oz. Coco Lopez, well stirred
• 6 oz. Baileys
• 6 oz. Pineapple juice
• 1 small banana, sliced
• 6 oz. Red rum (Mount Gay, Cruzan, Vat 19, ...)
• Garnish: nutmeg, maraschino cherry & sprig of mint

Method:
Fill blender with ice. Combine ingredients & blend until ice is crushed & mixture is smooth.

Serve immediately in cocktail glasses, topped with grated nutmeg & garnished with a maraschino cherry & sprig of mint.