Serve inCoupe glass
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 1/2 fl oz||Bacardi Gold rum|
|1 1/2 fl oz||Noilly Prat Extra Dry|
|1 1/2 fl oz||Pineapple juice (fresh pressed)|
|1/6 fl oz||Giffard Grenadine syrup|
Light, fruity and a tad on the sweet side, but could well brighten up your day.
Adapted from a recipe in the 1949 edition of Esquire's Handbook for Hosts.