Garnish:
Split grapefruit coin zest on rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄3 fl oz | Bacardi Carta Blanca light rum |
| 1 2⁄3 fl oz | Sauvignon blanc white wine |
| 1 fl oz | Fresh pressed pineapple juice |
| 2⁄3 fl oz | Celery saccharum (celery syrup) |
| 1⁄3 fl oz | Freshly squeezed lemon juice |
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Our comment:
Sauvignon blanc wine, celery, pineapple and rum all sit harmoniously in this cocktail.
History:
Adapted from a recipe created in 2019 by Ed Belshaw at World Service Nottingham, England, this cocktail earned him a place in the UK final of Bacardi Legacy 2019 (held in February 2020).
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