Mobile Bartending and Liquid Catering

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Fuzzy Charlie



  • 1 1/4 oz dark rum 
  • 1/2 oz creme de bananes 
  • 1/2 oz coconut cream 
  • 2 oz pineapple juice 
  • 2 – 3 oz ginger ale

Pour the dark rum, creme de bananes, coconut cream and pineapple juice into a cocktail shaker half-filled with ice cubes. Shake well. Strain into a highball glass almost filled with ice cubes, and top with ginger ale. Garnish with a pineapple spear, and serve.