
Ingredients
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300ml Bacardi Carta Blanca Rum
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100ml liquid honey
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300ml fresh pineapple juice
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75ml fresh lemon juice
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6 dashes Peychaud's Bitters
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small handful of pineapple sage leaves
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more pineapple sage leaves and edible flowers (optional) to serve
Sipping pretty has never been so true, with this Bacardi and pineapple tropical tipple.
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Put all ingredients in a punch bowl and leave, covered, in the fridge for about 30 minutes to steep.
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Remove the bowl from the fridge, give it a quick stir and add about 3-4 cups of ice.
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Finish by garnishing with more pineapple sage leaves and edible flowers, if desired.
Recipes MIKEY BALL; Photography MANJA WACHSMUTH; Styling CHRISANNE TERBLANCHE

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