30 ml Bacardi Dark Rum
30 ml Bacardi Coconut Rum
60 ml lime juice
150 ml pineapple juice
1 teaspoon Wood’s Raspberry Smash Syrup
- Pour the rums and fruit juices into a cocktail shaker filled ½ way with ice and shake hard for 30 seconds.
- Strain the mixture into a glass filled halfway with ice then slowly pour in the Raspberry Syrup!
I wish I had an orange wedge to garnish it with…