You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- 4 cups pineapple juice
- ½ teaspoon whole cloves
- 1 tablespoon whole allspice
- ½ teaspoon peppercorn medley
- 2 cinnamon sticks (+ more, optional for garnish)
- ½ cup pecan pralines
- 2 tablespoons agave nectar
- 6 oz spiced rum
- 2 oz banana liqueur
- ¼ cup canned coconut milk
- Pineapple wedges (optional for garnish)
Steps
- Place in medium saucepan: juice, cloves, allspice, peppercorns, and cinnamon sticks; bring to a boil, then remove from heat. Let stand to cool 10 minutes, then chill 30 minutes.
- Chop pecan pralines finely. Dip rims of 4 serving glasses into agave, then into pecans. Fill glasses with ice.
- Strain juice mixture, discarding solids. Add rum, liqueur, and coconut milk to juice mixture; whisk to blend.
- Pour cocktail into glasses. Garnish each with pineapple wedge and cinnamon stick, if desired.
Other Preparation Methods
Make the rim crunchy.
Crush up toasted coconut chips with the pecans for more texture.
Make it caramel.
Substitute caramel sauce for the agave nectar.
Food Pairing:
Serve with Hummingbird Salad.