MAKES 1 COCKTAIL
1 ½ oz. Appleton Estate Rum
3 oz. POG Juice ½ oz. curaçao
½ oz. Goombay Punch
Few dashes Angostura Bitters
Rhum Barbancourt float
Lime wedge, for garnish
1. Combine the Appleton Estate rum, POG juice, curaçao, and bitters in a cocktail shaker over ice. Shake and strain into an ice-filled glass.
2. Top with the Goombay punch, a splash of Rhum Barbancourt, and a spritz of lime.
To learn more about the around-the-world ingredients in this cocktail, see our gallery of World’s Best Island Cocktail Ingredients »
This article first appeared in the January/February 2011 issue of ISLANDS Magazine.