Garnish:
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 | Pineapple juice (fresh pressed) |
| 1/4 fl oz | Giffard Grenadine Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Fruity, very slightly sweet and suitably pink in colour.
History:
Created 30th January 2014 by yours truly at the Cabinet Room as a Valentine's Day cocktail for Elle Magazine.
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