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 | Pot still Jamaican rum |
| 1 fl oz | Freshly squeezed orange juice |
| 1 fl oz | Fresh pressed pineapple juice |
| 1 fl oz | Freshly squeezed pink grapefruit juice |
| 3⁄4 fl oz | Freshly squeezed lime juice |
| 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 |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
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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