Garnish:
Mint sprig
How to make:
POUR first 4 ingredients into ice-filled glass and CHURN to mix. TOP with port.
| 1 1⁄6 fl oz | Bacardi Gold Rum |
| 1 1⁄6 fl oz | Fresh pressed pineapple juice |
| 5⁄6 fl oz | Freshly squeezed lime juice |
| 1⁄2 fl oz | Giffard Sugar Cane Syrup |
| 1⁄3 fl oz | Ruby port |
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Comment:
Slightly sweet and very fruity with pineapple and citrusy rum to the fore. A refreshing, easy drinking crowd pleaser.
History:
Created for Bacardí Legacy 2017 by Conor Myers at The Exchequer, Dublin, Ireland.
Inspiration: “My personal connection with Bacardí rum has always been linked to loud, fun, music environments or festivals. I wanted to create a drink that looked loud and fun, was efficient, low cost with a low alc./vol. and could potentially be a permanent fixture at Bacardí’s festival circuit.
“I wanted to bring two sub cultures closer together; Bacardí has always been a massive part of the whole underground music scene. ‘Electric Avenue’ represents all that is fun, large crowds and big venues – it pairs perfectly with loud thumping music and underground culture. It allows people to have fun in whatever way they want and be themselves.”
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