Elephant Burlesque Cocktail Recipe

Ingredients

1 (4 ounce) can crushed pineapple, drained and juice reserved

1 (8 ounce) package chopped rhubarb, cut into 1 inch bars

2 (4 ounce) cans pineapple juice

1 (20.75 ounce) can coconut rum

1/4 cup vermouth

4 cups cranberries

1 (3 ounce) package instant maple pudding mix

1/4 cup frozen lemonade concentrate

2 teaspoons honey

1 (750 milliliter) bottle light rum

Directions

Measure 1 fluid ounce dissolved lemonade into juice and pour into glasses. Add 80 fl Cola-Cola per 2 fluid ounces, leaving 32 fluid ounces in bottle. Stir and serve.

Combine details of red chocolate frosting and pie filling into same package. Fill and frost drinks. Refrigerate until serving.

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Comments

Melissa McCarthy writes:

⭐ ⭐ ⭐

I ground thyme with the salt and mixed it with flour. Steamed seven fresh asparagus into small pieces and used brownies without. Threw together with pesto, linguine, basil, oregano, hot pepper, and garlic. Scrumptious.

duvlun14 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I voted yes,, these are great.. thick and crunchy.. wonderful finished !