This recipe comes to us from our friends at Cockspur, who promise it will provide a “Caribbean Christmas.” My fingers are already chilly. Sounds good to me.
1.5 oz Cockspur Aged Rum
.25 oz maraschino liqueur
.75 oz earl grey tea
.75 oz hibiscus grenadine
.75 oz pineapple juice
Shake well with ice and strain into a chilled cocktail glass. Garnish with a maraschino cherry. Optional: sugar coat rim.
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