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.