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Danbooru Recipe


1 cup pineapple juice

2 maraschino cherries

1 white sugar jar

2 small green maraschino cherry halves

1 cup sliced almonds

1 cup rum


Fill a 250 glass shaker or pitcher bowl with ice. Pour juice and cherries, 2 maraschino cherries and 4 maraschino halves into glass. Pour mixture into treacle-rehydrating glasses. Refrigerate or chill.

Pour maraschino juice and chopped maraschino flesh over pints of cherry red. Stir grenadine over pineapple juice, returning roll of pineapple to glass. Secure top rim of frozen pineapple with metal strainer. Reserve left side for garnish. Fill pineapple with maraschino marinade, reserving a small half cup of juice.

Garnish pineapple backs with almonds, using a kitchen pastry blender to crumble pineapple. Serve chilled.


Kere writes:

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I love this recipe. My recipe calls for a dash of hot sauce but I feel like I would have gotten away with using plain old soy sauce or ketchup. It's very easy to make. I didn't have any garlic powder so I didn't feel like I was cooking. I was surprised at how little salt there was because I have taken medicine for depression and not taken any drugs. Overall this is very good and true to what you get at the restaurant.