Garnish:
Pineapple wedge
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 1 1/2 fl oz | Bacardi Carta Blanca light rum |
| 1 1/2 fl oz | Coconut rum (35-40% alc./vol.) |
| 4 fl oz | Pineapple juice (fresh pressed) |
| 1 spoon | Giffard Grenadine syrup |
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Review:
Long, frothy and fruity - one for the beach bar.
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