Ingredients
3
tablespoons light corn syrup
1/4
teaspoon red food color
1
cup pineapple juice
1
cup light rum
2/3
cup canned cream of coconut (not coconut milk)
1/2
cup orange juice
1/2
cup half-and-half
Preparation
In shallow bowl or small plate, mix corn syrup and food color. Dip rims of chilled stemmed glasses, one at a time, into corn syrup mixture. Place glasses in freezer.
In pitcher, stir pineapple juice, rum, cream of coconut, orange juice and half-and-half until blended. Serve over ice in chilled glasses.
