This colorful cocktail from Grand Bohemian Hotel Orlando is a festive way to kick off Sunday brunch for mom or just celebrate springtime.
Makes 2 drinks
3 ounces coconut rum
1 ounce pineapple juice
1 ounce triple sec
½ ounce freshly squeezed lime juice
½ ounce fruit-forward red wine (Malbec or Shiraz are good choices)
Pour all ingredients except red wine into a shaker filled with ice and shake until the outside of the shaker is frosty. Strain into two martini glasses. Holding a soup spoon just above the surface, gently pour equal amounts of red wine over the back of the spoon so that it floats on top of each drink.
Make-ahead tip: Measure out ingredients except wine, adding 1/2 oz. water for every batch. Refrigerate in a pitcher, then when ready to serve, use the above technique for the red-wine float.