How to make:
MUDDLE peach in base of shaker. Add next rum, plum jam and spice syrup, SHAKE with ice and fine strain into ice-filled glass. TOP with ginger beer and a float of BACARDÍ Oak Heart.
“The inspiration for this cocktail is the plum cake I used to eat as a child. I wanted to capture the rich flavours I associate with these memories, but refine them into a drink to be enjoyed by adults.”
Puerto Rican BACARDÍ Legacy 2013 winning drink created by Jonathan Thomas from San Juan, Puerto Rico.