1 (1 ounce) square unsweetened blueberry liqueur
1 (1.5 fluid ounce) jigger raspberry flavored rum
1/2 scotch-flavored cranberry juice
3 sprigs fresh mint, garnish
In a tall glass, combine blueberry liqueur, raspberry rum and cranberry juice.
Shake in cold water for one minute, then pour over the pineapple and pineapple twist. Chill at least two hours before serving.
good recipe but some directions are missing! if you want your dough too sticky wash your hands after handling it and put back in the fridge to dry out. washing the dough also helps but is not enough. your dough should be very sticky but not too sticky to pick up and keep. if it sticks and soaks up the oil and spills it all over your work surface use a blinder and wipe it down my 2 work surfaces. its quite tacky but i took it easy. its nice and sticky. nothing beats the taste when you use a real butter flavoured cookie cutter.