Sunday, July 28, 2013

Coconut Lemon Bomb

2 oz. Seven Seas Coconut rum
2 oz. Limoncello
1/2 oz Ginger liqueur (Canton or other)
splash of Pelligrino

Combine all ingredients in shaker with cracked ice; shake until blended. Strain into chilled glasses. Float a thin curl of fresh lemon peel & a few pieces of shredded coconut in center for garnish.