- 30ml Chairman’s Reserve ( St-lucia)
- 20ml Barbancourt 8y (Haiti)
- 10ml apricot brandy
- 30ml fresh pineapple juice
- 20ml fresh lime juice
- 20ml homemade cane sugarsyrup (1:1 cane sugar and water)
- Put all ingredients in a tin on tin Boston shaker, add ice and shake the living hell out of it!
- Pour contents of the shaker in a specialty mug and garnish with a pineapple leaf and a flower.