Serve in aHighball (max 10oz/300ml)
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||Ripe peach (skinned and diced) (chopped)|
|2 fl oz||Bacardi Carta Blanca light rum|
|1 spoon||Plum jam|
|2⁄5 fl oz||Monin Spicy Syrup|
|Top up with||Thomas Henry Ginger Beer|
|1⁄2 fl oz||Bacardi Spiced|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
“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.