Serves 1

INGREDIENTS

Dash grenadine
1 ½ oz. English Harbour Rum (Light)
½ oz. Kokocaribe Coconut Rum
7 oz. pineapple juice
½ oz. melon liqueur
Splash grapefruit juice

METHOD

Add both rums and pineapple juice to an ice filled shaker. Shake vigorously, and strain into a hurricane glass. Top with a floater of melon liqueur for the ‘greenflash effect’. Add a splash of grapefruit juice and garnish with a pineapple wedge.

Tropical Sunset Coconut Rum and Mango Cocktail

Serves 1

INGREDIENTS:

2 oz Coco Lopez – cream of coconut
2 oz fresh mango juice
1 oz Malibu coconut rum
1 oz Cavalier Gold rum
½ oz Campari

GARNISH:

1 Maraschino cherry
1 wedge of mango

METHOD:

Fill the serving glass with ice to chill. Add a scoop of ice and the first four ingredients to a blender and blend until smooth. Empty the ice from the serving glass. Pour in the Campari, and then slowly top with the blended ingredients. Add garnish and serve

Bartender Carez “Carlo” Warner from La Bussola Restaurant