Fuego del Mar
- Ice cubes
- 1/2 -ounce coconut rum
- 1 -ounce peach schnapps
- 1 -ounce raspberry-flavored rum
- 1 -ounce orange-flavored vodka
- 3 ounces sweet-and-sour mix
- Cranberry juice
- 2 fresh raspberries, for garnish
- 2 orange peel twists, for garnish
In a cocktail shaker filled with ice, combine coconut rum, peach schnapps, raspberry rum, orange vodka, and sweet-and-sour mix by shaking vigorously. Strain into a tall glass filled halfway with cranberry juice to create a layering effect. Garnish with 2 fresh raspberries and 2 twists of orange peel and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Tom Alley, Las Vegas, NV