Serve inCollins glass
Mint sprigs bouquet & straw
How to make:
BLEND all ingredients with 6oz scoop of crushed ice.
|1 fl oz||Bacardi 8 year old rum|
|5/6 fl oz||Gold rum (1-3 years old mellow light)|
|2/3 fl oz||Jamaican-style overproof aged pot still rum|
|1/2 fl oz||Difford's Falernum liqueur|
|1 fl oz||Pineapple juice (fresh pressed)|
|2/3 fl oz||Lime juice (freshly squeezed)|
|1/3 fl oz||Pink grapefruit juice (freshly squeezed)|
|1/6 fl oz||Grenadine/pomegranate syrup (2:1)|
|4 dash||La Fée Parisienne absinthe|
|3 drop||Saline solution 4:1 (20g sea salt to 80g water)|
Powerful funky rum and delicate cinnamon spice partially tamed by rich fruit and sweetened clove.
Created by Don Beach in 1934 at Don the Beachcomber's in Hollywood, USA. This recipe is adapted from one published in Jeff Berry's Sippin' Safari which Jeff sourced from the 1937 notebook of Beachcomber's waiter Dick Santiago.
- 2 standard drinks
- 17.53% alc./vol. (35.06° proof)
- 27.4 grams of pure alcohol
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