Garnish:
Luxardo maraschino cherry
How to make:
BLEND all ingredients with 8oz scoop of crushed ice.
| 1 fl oz | Pot still Jamaican rum |
| 3⁄4 fl oz | Overproof aged rum |
| 3⁄4 fl oz | Bacardi Gold Rum |
| 1⁄2 fl oz | Taylor's Velvet Falernum liqueur |
| 1⁄4 fl oz | Cinnamon sugar syrup |
| 1⁄2 fl oz | Freshly squeezed pink grapefruit juice |
| 1⁄2 fl oz | Freshly squeezed lime juice |
| 2 dash | La Fee Parisienne absinthe |
| 1 dash | Angostura or other aromatic bitters |
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Our Comment:
A lightly spicy blend of three characterful rums with citrus mellowed by crushed ice.
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