Garnish:
Pineapple wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Bacardi Gold rum |
| 1 1/2 fl oz | Noilly Prat Extra Dry |
| 1 1/2 fl oz | Pineapple juice (fresh pressed) |
| 1/6 fl oz | Giffard Grenadine syrup |
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Review:
Light, fruity and a tad on the sweet side, but could well brighten up your day.
History:
Adapted from a recipe in the 1949 edition of Esquire's Handbook for Hosts.
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