A tropical punch with a South African botanical soul.
• 50ml Sugarbird Rum.
• 100ml Pineapple juice.
• 25ml Lime juice.
• Dash of bitters.
1. Shake all ingredients with ice.
2. Pour into a tall glass.
3. Garnish with a pineapple wedge.
A sophisticated, dry serve that lets the juniper and fynbos shine.
