Like many cocktails of the mid-19th century, the origin of this one is subject to some dispute. Some say it originated in St Louis at the Planter's Hotel, whereas others believe that it started in Jamaica as a drink to cool down thirsty workers. Either way, it gained enough popularity to become served in various bars from New York to Kentucky by 1900. It's often called a tiki drink, and it's likely one of the first of its kind.
- 45ml Dark Rum
- 35ml Fresh orange juice
- 35ml Fresh pineapple juice
- 20ml Fresh lemon juice
- 10ml Grenadine
- 10ml Sugar Syrup
- 3 to 4 dashes of Angostura bitters
- Cocktail cherry & pineapple wedge for garnish
Pour all ingredients, except the bitters, into a shaker filled with ice. Shake well. Pour into large glass, filled with ice. Dash your Angostura bitters on top and garnish with a cocktail cherry and pinepple wedge.