This is a favourite of mine that I used to make at a friend’s “soirees” and that proved to be popular.  Also handy is that we just had a pirate barbeque meaning we had lots of rum left over so this nice fruity cocktail helped demolish a bit of that.  The original recipe calls for vodka rather than rum so it’s a bit odd that I’ve always seemed to use rum.

It’s another nice straightforward one involving pineapple juice, rum and chambord (the holy hand grenade of antioch - though they’ve since re-modelled the bottle so it’s not quite as glam as it used to be).

Ingredients (makes two:

• 4 shots Bacardi Superior Rum
• 3 shots Pineapple Juice

The Resultant output is below. Shake all ingredients over ice, it ended up looking like it had egg white in it which was unexpected.

The Verdict

We both enjoyed this one.  The rum really came through which I’m guessing wouldn’t be as overpowering if we’d used vodka instead. Also when I’m freestyling I tend to put in more chambord and more pineapple which makes it that bit more fruity but was very refreshing on a hot day in the garden. Thumbs up from Emma too!