1 1⁄2 oz Puerto Rican Rum (white)
1 1⁄2 oz Lemon juice
1 1⁄2 oz Passion fruit syrup
1⁄2 oz Lime juice
Instructions

Blend everything and pour unstrained into a tall glass and top with more crushed ice.

Notes

I think subbing Flor de Cana (or Havana Club) white might be nice here. The passionfruit syrup can be made by defrosting frozen passionfruit puree and mixing it with an equal part of simple syrup.

History

From the Pieces of Eight restaurant in Marina del Rey, California

Cocktail summary
Created by
Pieces of Eight Restaurant
Year
1962
Is an
authentic recipe
Reference

Beachbum Berry Remixed, pg. 79

Curator
Not yet rated
Average
4 stars
(2 ratings)
YieldsDrink
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