|1 fl oz||Pot still Jamaican rum|
|3⁄4 fl oz||Italian red bitter liqueur|
|1⁄2 fl oz||Strawberry sugar syrup|
|1 1⁄2 fl oz||Fresh pressed pineapple juice|
|2 dash||La Fee Parisienne absinthe|
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Fruity in every sense of the word – not to mention estery with namesake dundery rum notes taking centre stage. (Flavours are somewhat reminiscent of a Reggae Rum Punch.)
Adapted from a recipe created in 2019 by Matthew Roedel at The Public House, Bay City, Michigan, USA.