A vibrant, tropical botanical serve.
• 50ml Sugarbird Rum.
• 25ml Pineapple juice.
• 15ml Lime juice.
• 10ml Orgeat or almond syrup.
1. Shake all ingredients vigorously with ice.
2. Strain into a glass filled with crushed ice.
3. Garnish with mint and pineapple leaves.
A sophisticated, dry serve that lets the juniper and fynbos shine.
