Categories: Beverages 
      Yield: 30 servings 
  
      5    Piece dried ginger root, 
           -bruised with spoon 
      5 tb Light-brown sugar 
      5 tb Cassia bark, broken in 
           -small pieces 
  3 1/3 c  Water 
     10    China teabags 
  3 1/3    Shredded coconut 
  6 1/4 c  Boiling water 
  8 3/4 c  Pineapple juice 
  3 1/3 c  Light rum or gin 
           Crushed ice 
           Maraschino cherries 
           Fresh pineapple chunks 
           Fresh pineapple leaves (opt) 
  
  Put ginger, sugar and cassia bark in a saucepan. Add 2/3 cup water and 
  bring to a boil. Cover and simmer 5 minutes. 
   
  Remove from heat and add teabags. Let stand 5 minutes, then strain into a 
  bowl. In a blender or food processor, blend coconut and boiling water 1 
  minute. Let stand 5 minutes, then strain into tea mixture, pressing coconut 
  to extract all moisture. 
   
  Add pineapple juice and chill 1 hour. Add run or gin and stir well. Serve 
  over crushed ice in tall glasses. Thread cocktail sticks with cherries and 
  pineapple. Add a cocktail stick and swizzle stick to each glass. Garnish 
  with pineapple leaves, if desired. 
   
  VARIATION: Add more rum or gin for a stronger flavored drink.