Garnish:
Pineapple wedge & Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 2 fl oz | Navy rum (54.5% alc./vol.) |
| 1⁄4 fl oz | Giffard Grenadine Syrup |
| 3⁄4 fl oz | Freshly squeezed lime juice |
| 3 fl oz | Fresh pressed pineapple juice |
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Our comment:
A naval style tropical rum punch for those occasional hot sunny days on the Solent (the stretch of sea which separates the Isle of Wight from mainland Britain).
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