Garnish:
Dehydrated pineapple slice wheel
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Gold rum (1-3 years old mellow light) |
| 1 1/2 fl oz | Dry vermouth |
| 1 1/3 fl oz | Pineapple juice (fresh pressed) |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
Read about cocktail measures and measuring.
Review:
Light, fruity and heading a touch to the sweet side, but could well brighten up your day.
Variant:
History:
Adapted from a recipe in the 1949 edition of Esquire's Handbook for Hosts.
SUNSHINE COCKTAIL
Esquire's Handbook for Hosts, 1949
Equal parts pineapple juice, dry vermouth, white rum. Dash of Grenadine. Stir with cracked ice
Harry Craddock includes two "Sunshine" cocktails in his 1930 The Savoy Cocktail Book, the other being Sunshine Cocktail No. 2.
SUNSHINE COCKTAIL No. 1.
Harry Craddock, 1930
1 Dash Angostura Bitters.
1/3 Italian Vermouth.
2/3 Dry Gin.
1 Lump of Ice.
Stir well and strain into medium size glass. Squeeze orange peel on top.
Nutrition:
One serving of Sunshine Cocktail No.1 contains 185 calories.
Alcohol content:
- 1.5 standard drinks
- 15.41% alc./vol. (30.82° proof)
- 21.6 grams of pure alcohol
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