This classic American rum cocktail uses velvet falernum - a sugar cane based liqueur from Barbados.
20ml/¾fl oz white rum
20ml/¾fl oz gold rum
1 tbsp apricot liqueur
2 tsp passion fruit syrup
2 tsp velvet falernum (available from online retailers)
1 tbsp fresh lime juice
25ml/1fl oz pineapple juice
25ml/1fl oz papaya juice
2 dashes angostura bitters
edible flower
pineapple slice
Place all the ingredients into a cocktail shaker with a handful of ice and shake hard.
Strain into a tall glass and garnish with an edible flower and a pineapple slice.
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