Papeete

• 1/2 ounce orange liqueur (recommended: Grand Marnier)
• 1 -ounce passion fruit liqueur (recommended: Passoa)
• 1 1/2 ounces passion fruit coulis
• 1 1/2 ounces fresh sweet-and-sour
• Dash angostura bitters
• Float of dark rum or banana rum (recommended: Myers Dark Rum or Cruzan Banana Rum)
• Lime wheels and maraschino cherry, for garnish

1. Combine all ingredients except rum in a cocktail shaker over ice and shake to chill.
2. Strain into a tiki glass filled with ice cubes.
3. Top with the rum and serve, garnished with a wheel of lime and a maraschino cherry.

orange liqueur, bitters, banana rum, wheels

Taken from www.foodnetwork.com/recipes/emeril-lagasse/papeete-recipe.html (may not work)