"An original Pinoy Colada is a new compere... an original to rock around the block..."

Ingredients: 2 servings in cocktail goblets

1 1/2 c finely crushed ice

2 oz Malibu (R) brand Coconut liqueur

2 1/2 oz Bacardi(R) white rum

2 oz coconut cream prepared whisked to a foam from the can

2 oz guava juice extract from cooked pink fleshy pulp added with white cane sugar to steep**

2 oz soursop juice extract from raw white creamy pulp from ripened fruit**

2 oz pineapple juice

1 wedge of pineapple for garnish

1 wedge of lemon for garnish

1 red maraschino cherry for garnish

1 trimming Oriental parole or umbrella (optional)

Instructions:

Take the fruits for garnish and slice into 3'' size wedges and the maraschino and optional umbrella parole.

Take the covered flask mixer and put in fruit or coconut extracts, alcoholic ingredients and finally the finely crushed ice from the bucket and shake, shake, shake until thoroughly mixed.

Pour the mixture into (2) cocktail goblets and proceed to trim each with pineapple, lemon and red cherry

allowing the parole to float at its covered edge.

**Unless the fruit juice is available already, fresh juice is extracted from its pulp using a manual collander (if still

available) or a modern food processor at HI setting until pulp is homogeneous. Remember guava should be ripened pink and the pulp cooked by boiling thoroughly with the seeds. Muslin cloth is then needed to strain the

juice from its solids and kept in sealed Tupperwares(R) frozen at -5 deg C in the deep freezer to preserve until use.