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This is a community recipe contributed by matthew pollard.
Community recipes are not tested or verified by Difford’s Guide.
Published on 25th of August 2022
Serve in a Highball (max 10oz/300ml)
| 50 ml | Pineapple skin infused rum |
| 25 ml | Monin Pineapple Syrup |
| 25 ml | Lime juice (freshly squeezed) |
| 7 dash | Angostura Aromatic Bitters |
| 1 Splash | La Fée Parisienne absinthe |
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