Rhum Barbancourt - 2 oz
Gold Jamaican Rum - 1 1/2 oz
Gold Puerto Rican Rum - 1/2 oz
Pineapple Juice - 1 1/2 oz
Lime Juice - 1 oz
White Crème de Cacao - 1/2 oz
Simple Syrup - 1/2 tsp
Angostura Bitters - 1 dash
Shake everything with ice cubes and pour unstrained into a collins glass. Garnish with a pineapple wedge and a parasol.
An original creation by Beachbum Berry. Four ounces of rum is no laughing matter, when drank too fast, you will feel like you’re in Tahiti.
This is a wonderful blend of three different and complex rums, full of spice and fruit aromas, with an accented vanilla finish. The chocolate notes from the Barbancourt was brought out by the cacao liqueur, which makes a fine accompaniment to the upfront pineapple flavour.
Only Rhum Barbancourt 3-Star upwards should be used, with 5-Star (8-year-old) being your best choice. For the other two I’m using Appleton Estate V/X and Bacardi Ron 8 Años.