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Port Au Prince

Gold rum with falernum, lime, pineapple and demerara sweetness, dashed with grenadine and Angostura. Spiced Haitian-named sour — bright, clove-kissed, softly rosy.

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Ingredients

• Gold rum — 45 ml
• Falernum — 15 ml
• Lime juice — 15 ml
• Pineapple juice — 15 ml
• Demerara sugar — 8 ml
• Grenadine — 1 dash
• Angostura bitters — 1 dash
• Lime — 1 wedge

Preparation

1. Dissolve demerara sugar as a 2:1 syrup and measure eight millilitres.
2. Add gold rum, falernum, lime juice, pineapple juice, demerara syrup, grenadine and Angostura to a shaker with ice.
3. Shake until well chilled.
4. Pour into a Collins or wine glass over fresh ice.
5. Garnish with a lime wedge.

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