Garnish:
Thick long orange peel
How to make:
BLEND all ingredients with 6oz scoop of crushed ice. Place garnish in glass so hanging over the edge. Pour cocktail into glass and top with more crushed ice.
| 2 fl oz | Bacardi Gold rum |
| 1/6 fl oz | Pimento dram liqueur |
| 1/2 fl oz | Orange juice (freshly squeezed) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Cinnamon sugar syrup |
| 1/6 fl oz | Vanilla sugar syrup |
| 1 dash | Angostura Aromatic Bitters |
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Review:
Cinnamon and pimento spiced golden rum with refreshing citrus. Balanced, cooling and delicious.
History:
Adapted from a 1930s recipe by Don Beach at his Don The Beachcomber, Restaurant.
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