3 lemons
3 tarragon slices
4 white mushrooms
1/2 cup coconut rum
3 tablespoons sherry
1 teaspoon vanilla extract
3 tablespoons white sugar
1/4 teaspoon almond extract
2 teaspoons white sugar
In a large mixing bowl scrap lemons and tarragon. Stir in the lemon juice. Stir in the mushrooms, coconut rum, sherry, vanilla and sugar. Pour into 8 glasses or plastic bowls and chill in the refrigerator 40 minutes.
In the middle of the ice cube tray cut lemon slices in half.
When serving, place slices of lemon into the glass and fill with pineapple mix. Put the cap back on, and serve in the same glass bowl.