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 |
Read about cocktail measures and measuring.
Review:
Light, fruity and a tad on 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 also includes two "Sunshine" cocktails in his 1930 The Savoy Cocktail Book.
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 161 calories.
Alcohol content:
- 1.5 standard drinks
- 15.03% alc./vol. (30.06° proof)
- 21 grams of pure alcohol
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