Garnish:
Vanilla pod
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Bacardi Gold Rum (infused with vanilla) |
| 1 fl oz | Sauvignon blanc white wine |
| 1 1⁄4 fl oz | Fresh pressed pineapple juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
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Our comment:
This smooth cocktail beautifully combines vanilla rum with tart wine and the sweetness of the pineapple juice.
History:
Adapted from a cocktail discovered in 2001 at Hotel du Vin, Bristol, England.
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