This cocktail brings to mind images of warm light breezes, and the sound of waves lapping on the shore. Even its color is that of bronzed beauties tanning on the sand. Two or three of these daiquiris will soon bring out a distinctly carnival feeling! Poncillo is unrefined brown sugar that comes in small cones. You can substitute regular brown sugar. The Cook time is the marinating time.

Ingredients

12 serv.

Bacardi light rum↗1 cup
Bacardi dark rum↗1 cup
myers's rum↗3⁄4 cup
mexican vanilla bean↗1
split lengthwise
large sweet ripe pineapple↗1
peeled, cored, and cut into eighths
piloncillo↗2 ounces
or
light brown sugar↗3 tablespoons

Step-by-step instructions

1
Place all ingredients in a clean glass jar, cover tightly, and let sit at room temperature for 48 hours.
2
Strain out the pineapple and vanilla. (Don't throw away the pineapple -- it's wonderful served with vanilla ice cream.)
3
Put the rum mixture in the freezer until very cold.
4
Serve in shot glasses or martini glasses.

Source: food.com

Original recipe ↗

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