Serve in a
Rum barrel mug or pint glassGarnish:
Pineapple wedge, Luxardo Maraschino cherry & mint sprig
How to make:
BLEND all ingredients with 6oz scoop crushed ice and serve with straws.
| Bacardi Carta Blanca light rum | |
| Smith & Cross Pot Still Jamaican rum | |
| Freshly squeezed orange juice | |
| Fresh pressed pineapple juice | |
| Freshly squeezed pink grapefruit juice | |
| Freshly squeezed lime juice | |
| Honey syrup | |
| Giffard Grenadine Syrup | |
| St. Elizabeth Allspice Dram | |
| Velvet Falernum | |
| La Fee Parisienne absinthe | |
| 1 dash | Angostura Aromatic Bitters |
Comment:
A foamy head hides a tasty (and be warned) rum laced, tangy fruity drink.
About:
Adapted from a drink created by Ernest Raymond Beaumont-Gantt, A.K.A. Don The Beachcomber at his bar in Hollywood, California, USA.
