|4 fl oz||Smith & Cross Pot Still Jamaican rum|
|2 fl oz||Giffard Passion Fruit Syrup|
|2 fl oz||Freshly squeezed lemon juice|
The flavour of the passion fruit syrup predominates. Ok if you like that kind of thing.
Recipe adapted from a recipe in Jeff Berry's 1998 Beachbum Berry's Grog Log which is purported to be the original 1960s recipe used at Pat O'Brien's in New Orleans. The recipe was adapted to a rum and juice combination and served in 1939 at the World's Fair in New York at the Hurricane bar.