A rum-forward, tropical cocktail that balances dark and white rums with bright grapefruit and lime, rounded by almond orgeat and a touch of orange from triple sec. It arrives tall over crushed ice with a rich amber hue, pineapple and mint, and the Pernod/Angostura interplay gives a subtle anise-bitter complexity worth exploring. The swizzle technique makes it exceptionally refreshing and layered, a lively choice for warm-weather sipping or a tiki-themed night.
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Ingredients
1.5 oz Myers's® Original Dark Rum
1 oz White Rum
0.5 oz Triple Sec Liqueur
1 oz Grapefruit Juice
0.5 oz Lime Juice
0.25 oz Orgeat Syrup
1 dash Angostura® Bitters
1 dash Pernod®
Instructions
Combine all the ingredients in a shaker with ice.
Vigorously shake the mixture until well chilled.
Strain the mixture into a highball glass filled with crushed ice.
Place the spent lime shell into the glass for additional aroma.
Swizzle the drink with a spoon to combine flavors thoroughly.
Finish with a garnish of a slice of pineapple and fresh mint sprigs on top.
GlassHighball Glass
Prep time5 min
Difficultymedium
GarnishSlice of Pineapple, Mint Sprigs
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