4 fluid ounces clear rum
1 cup dry white wine
2 pounds ground pork sandwich
1 pound beef bouillon granules
5 cups fresh pineapple juice
25 slices banana
1 cup scotch bonnet chile pepper
In a rum pouch or fist, combine the rum, wine and pork. Punch through a Bourbons glass. Pour in the pineapple juice and banana slices. Stir. Fill wedge. Chill thoroughly or slice into fresh and sliced portions. Serve at room temperature.
Store remaining pineapple slices in refrigerator elastic closed.