Garnish:
Mint sprigs bouquet pegged to rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/6 fl oz | Bacardi Gold rum |
| 1 1/6 fl oz | Pineapple juice (fresh pressed) |
| 5/6 fl oz | Sauvignon blanc white wine |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Giffard Sugar Cane Syrup |
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Review:
Rum-laced and full-flavoured with rich pineapple fruit balanced by white wine and lime juice acidity.
Variant:
History:
Adapted from a recipe created in 2014 by Andy Loudon at Satan's Whiskers, London, England.
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