Garnish:
Cinnamon stick
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.
1⁄2 fresh | Fresh ripe peach (skinned & diced) (chopped) |
2 fl oz | Bacardi Carta Blanca Superior White Rum |
1 barspoon | Plum jam |
5/12 fl oz | Chili pepper syrup |
Top up with | Thomas Henry Ginger Beer |
1/2 fl oz | Chairman's Reserve Spiced Rum |
Read about cocktail measures and measuring.
Review:
“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.”
History:
Puerto Rican BACARDÍ Legacy 2013 winning drink created by Jonathan Thomas from San Juan, Puerto Rico.
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