Garnish:
Pineapple wedge, Luxardo Maraschino cherry & mint sprig
How to make:
BLEND all ingredients with 6oz scoop crushed ice and serve with straws.
| 2 fl oz | Bacardi Carta Blanca light rum |
| 2 fl oz | Overproof pot still rum |
| 1 fl oz | Orange juice (freshly squeezed) |
| 1 fl oz | Pineapple juice (fresh pressed) |
| 1 fl oz | Grapefruit juice (pink) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Honey sugar syrup |
| 1/4 fl oz | Giffard Grenadine Syrup |
| 1/4 fl oz | Pimento dram liqueur |
| 1/4 fl oz | Falernum liqueur |
| 1/6 fl oz | La Fee Parisienne absinthe |
| 1 dash | Angostura or other aromatic bitters |
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Review:
A foamy head hides a tasty (and be warned) rum laced, tangy fruity drink.
History:
Adapted from a drink created by Ernest Raymond Beaumont-Gantt, A.K.A. Don The Beachcomber at his bar in Hollywood, California, USA.
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