You’re going to need some fresh pineapple and quality rum to bring the Rum Diary to life. Shake it all together for a complex and refreshing rum cocktail.
- 3 3 Muddled pineapple chunks
- 1 oz Appleton Estate Reserve Blend rum
- 3/4 oz Cinzano 1757 vermouth
- 3/4 oz Passion fruit liqueur
- 3/4 oz Agave nectar
- Garnish: Pineapple leaf
Muddle the pineapple chunks in a mixing tin.
Add the remaining ingredients and ice and shake vigorously.
Strain into a Collins glass over crushed ice.
Garnish with a pineapple leaf.