Serve in a
Coupe glassGarnish:
Dried rose petals
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Bacardi Carta Blanca light rum (infused with vanilla) |
| 1 fl oz | White Zinfandel rose wine |
| 1 1⁄4 fl oz | Fresh pressed pineapple juice |
| 1⁄4 fl oz | Giffard Grenadine Syrup |
Comment:
Fruity, very slightly sweet and suitably pink in colour.
About:
Created 30-January-2014 by Simon Difford at the Cabinet Room as a Valentine’s Day drink for an Editor at Elle Magazine.
