Plum Cake
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Plum Cake
Serve in a Highball (max 10oz/300ml)
| 1⁄2 fresh | Fresh ripe peach (skinned & diced) chopped |
| 2 oz | Bacardi Carta Blanca Superior White Rum |
| 1 barspoon | Plum jam |
| 0.42 oz | Chili pepper (spicy) syrup |
| Top up with | Thomas Henry Ginger Beer |
| 1⁄2 oz | Chairman's Reserve Spiced Rum |
Garnish: Cinnamon stick
How to make:
MUDDLE peach in base of shaker. Add next rum, plum jam and spice syrup, SHAKE with ice and fine strain into ice-filled glass. TOP with ginger beer and a float of BACARDÍ Oak Heart.
Allergens:
Recipe contains the following allergens:
- Spiced rum - Nuts
Review:
“The inspiration for this cocktail is the plum cake I used to eat as a child. I wanted to capture the rich flavours I associate with these memories, but refine them into a drink to be enjoyed by adults.”
History:
Puerto Rican BACARDÍ Legacy 2013 winning drink created by Jonathan Thomas from San Juan, Puerto Rico.
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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