Garnish:
Dehydrated pineapple slice wheel
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Light gold rum (1-3 year old molasses column) |
| 1 1/2 fl oz | Strucchi Dry Vermouth |
| 1 1/3 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
Review:
Light, fruity and heading a touch to the sweet side, but could well brighten up your day.
Variant:
History:
Adapted from a recipe in the 1949 edition of Esquire's Handbook for Hosts.
SUNSHINE COCKTAIL
Esquire's Handbook for Hosts, 1949
Equal parts pineapple juice, dry vermouth, white rum. Dash of Grenadine. Stir with cracked ice
Harry Craddock includes two "Sunshine" cocktails in his 1930 The Savoy Cocktail Book, the other being Sunshine Cocktail No. 2.
SUNSHINE COCKTAIL No. 1.
Harry Craddock, 1930
1 Dash Angostura Bitters.
1/3 Italian Vermouth.
2/3 Dry Gin.
1 Lump of Ice.
Stir well and strain into medium size glass. Squeeze orange peel on top.
Nutrition:
185 calories
Alcohol content:
- 1.6 standard drinks
- 16.19% alc./vol. (32.38° proof)
- 22.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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