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 | Freshly squeezed orange juice |
| 1⁄2 fl oz | Freshly squeezed lime juice |
| 1⁄3 fl oz | Cinnamon sugar syrup |
| 1⁄6 fl oz | Vanilla sugar syrup |
| 1 dash | Angostura or other aromatic bitters |
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Comment:
Cinnamon and pimento spiced golden rum with refreshing citrus. Balanced, cooling and delicious.
About:
Adapted from a 1930s recipe by Don Beach at his Don The Beachcomber, Restaurant.
