Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 30 ml | Planteray Stiggins' Fancy Pineapple Rum |
| 15 ml | Saint Aubin Classic White Rum |
| 15 ml | Havana Club Original Añejo 3 Años Cuban rum |
| 20 ml | Lime juice (freshly squeezed) |
| 3 dash | Malibu Original coconut rum liqueur |
| 3 dash | Angostura Aromatic Bitters |
| 15 ml | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
| 1 dash (4 drops) | Saline solution (20g sea salt to 80g water) or merest pinch of s |