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 | Lime juice (freshly squeezed) |
| 3 fl oz | Pineapple juice (fresh pressed) |
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Review:
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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