Plum Cake
Ingredients
- 1⁄2 fresh Fresh ripe peach (skinned & diced) chopped
- 2 oz Bacardi Carta Blanca Superior White Rum
- 1 barspoon Plum jam
- 0.42 oz Chili pepper (spicy) syrup
- Top up with Fever-Tree Premium Ginger Beer
- 1⁄2 oz Chairman's Reserve Spiced Rum
Method
Glassware:
Serve in a Highball (max 10oz/300ml)
Method:
MUDDLE peach in base of shaker. Add next rum, plum jam and spice syrup, SHAKE with ice and fine strain into ice-filled glass. TOP with ginger beer and a float of BACARDÍ Oak Heart.
Allergens:
Recipe contains the following allergens:
History:
Puerto Rican BACARDÍ Legacy 2013 winning drink created by Jonathan Thomas from San Juan, Puerto Rico.
Review:
“The inspiration for this cocktail is the plum cake I used to eat as a child. I wanted to capture the rich flavours I associate with these memories, but refine them into a drink to be enjoyed by adults.”
