Sol Y Sombra
Source: http://cocktailvirgin.blogspot.com/2014/09/sol-y-sombra.html
Ingredients
- 0.5 oz Lime juice
- 2 oz Pineapple juice
- 0.5 oz Apricot brandy (rothman & winter)
- 0.75 oz Dark jamaican rum (caruba)
- 1.5 oz Gold puerto rican rum (donq gold)
- 2 dash Angostura bitters
Instructions
Shake with ice and pour into a hollowed out pineapple (strained into a Tiki mug with crushed ice). Garnish with a parasol (omitted).
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