Serve in aTiki mug or collins
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|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Cinnamon and pimento spiced golden rum with refreshing citrus. Balanced, cooling and delicious.
Adapted from a 1930s recipe by Don Beach at his Don The Beachcomber, Restaurant.