Garnish:
Pineapple wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Pomegranate juice |
| 1 1⁄2 fl oz | Bacardi Carta Blanca light rum |
| 3⁄4 fl oz | Junmai ginjō sake |
| 1⁄6 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Angostura or other aromatic bitters |
Our comment:
Light and easy drinking - the rum flavour shines through.
History:
Created in 2005 by yours truly (Simon Difford) for Hoa Sua catering school in Vietnam using locally available products.
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