Brandy and light rum served with a sting in the tail.
- 1 ounce brandy
- 1 ounce light rum
- 3 ounces unsweetened pineapple juice
- 1/2 ounce orgeat
- Dash of grenadine
- Shake all ingredients with ice; then strain over ice into a chilled highball glass.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright Quirk Books