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Fuzzy Charlie

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  • 1 1/4 oz Dark Rum
  • 1/2 oz Creme de Banana
  • 2 oz Pineapple Juice
  • 3 oz Ginger Ale
  • 1/2 oz Coconut Cream
  • Pineapple Spear
In a cocktail mixer with ice, pour the dark rum, crème de bananes, coconut cream and pineapple juice. Shake well. Strain into a highball glass almost filled with ice cubes, and top with ginger ale. Garnish with a pineapple spear, and serve.
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