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G’Day Mate

Print Recipe
Author Steve Tinnon

Ingredients

  • 1 oz Old Monk Or Preferred Dark Rum
  • 3/4 oz Coffee Liqueur Mr. Black
  • 1 oz Pineapple Infused Rum Preferrably Flor De Caña 4yr
  • 1/2 oz Coconut Liqueur Clement Mahina Coconut
  • 1/4 oz Orgeat
  • 1/2 oz Lemon Juice fresh squeezed
  • Splash Pineapple Juice fresh if possible
  • 2 Dashes Tiki Bitters

Garnish

  • 1 Pineapple Frond
  • 1 Pineapple Chunk/Wheel For Garnish!
OZ - ML

Instructions

  • To Make Pineapple Infused Rum: 1 750ml bottle of white rum infused with whole, chopped pineapple (minus skin/top) for 3-4 days, strain into bottle, add 3oz simple syrup (1:1) into bottle*
  • Whip shake w/ pebble ice, dirty pour into hurricane glass, add more pebble ice if needed.