BY BOUNTY RUM
INGREDIENTS & METHOD
- 50ml Bounty Rum Gold
- 40ml Fresh Pineapple Juice
- 15ml Gabriel Boudier Crème de Pêche
- 15ml Honey Water
- 15ml Fresh Lime Juice
- Mint Leaves
- Add all ingredients into a blender and add ice
- Blend and strain into a highball glass
- Garnish with a mint sprig and pineapple core.
Cocktail recipes designed and created by Laki Kane.