Serve in aCollins glass
Mint sprigs bouquet & straw
How to make:
BLEND all ingredients with 6oz scoop of crushed ice.
|1 fl oz||Overproof pot still rum|
|1 1/2 fl oz||Bacardi Gold rum|
|2/3 fl oz||Overproof aged rum|
|1/2 fl oz||Falernum liqueur|
|1/24 fl oz||Pernod anise|
|1 fl oz||Pineapple juice (fresh pressed)|
|2/3 fl oz||Lime juice (freshly squeezed)|
|1/3 fl oz||Grapefruit juice (pink)|
|1/6 fl oz||Giffard Grenadine syrup|
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Powerful funky rum and delicate cinnamon spice partially tamed by rich fruit and sweetened clove.
Created by Don Beach in 1934 at Don the Beachcomber's in Hollywood, USA. This recipe is adapted from one published in Jeff Berry's Sippin' Safari which Jeff sourced from the 1937 notebook of Beachcomber's waiter Dick Santiago.