This is a community recipe contributed by Stephen James.
Community recipes are not tested or verified by Difford’s Guide.
Published on 20th of March 2026
Last updated on 24th of May 2026
Serve in a Highball (max 10oz/300ml)
| 37.5 ml | Chairman's Reserve Spiced Rum |
| 12.5 ml | Monin Grenadine Syrup |
| 12.5 ml | Passion fruit purée |
| 1 Top up with | Pineapple juice |
| 1 Top up with | Lemonade |
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