Garnish:
Pineapple wedge
How to make:
SHAKE first 4 ingredients with ice and fine strain into chilled glass. TOP with champagne.
| 1 1⁄2 fl oz | Bacardi Gold Rum |
| 1⁄2 fl oz | Galliano L'Autentico liqueur |
| 1 1⁄2 fl oz | Fresh pressed pineapple juice |
| 1⁄4 fl oz | Freshly squeezed lime juice |
| 1 fl oz | Brut Champagne |
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Our Comment:
There's a touch of Tiki to this pineapple rum sour that's made distinctive by peppermint and herbal flavours.
About:
A well-known cocktail of unknown origins thought to date from the 1970s and appears in Stanley Jones' 1977 Jones' Complete Barguide.
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