Restaurants›Brian Boru Restaurant and Pub›Finn Mccool Recipe

Finn Mccool Recipe

Inspired by Brian Boru Restaurant and Pub
Time8m
Serves1

6 Bacardi Rum, Rumhaven Coconut, guava, orange and Orange Vodka, Triple Sec, Sprite and fresh – squeezed orange juice, garnished with an orange slice

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Ingredients

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Cocktail

Method

Cocktail

1

Prepare glass

Fill a highball or Collins glass with ice to chill while you build the cocktail.

2

Combine spirits and juices

In a cocktail shaker, add 2 oz Bacardi white rum, 1 oz RumHaven coconut rum, 1 oz orange vodka and 0.5 oz triple sec. Add 1.5 oz guava puree (or guava juice) and 2 oz fresh-squeezed orange juice.

3

Shake

Add a handful of ice to the shaker (enough to chill but not over-dilute) and shake vigorously for 10–12 seconds until well chilled and slightly frothy from the guava.

4

Strain and top

Discard the ice from the chilled glass (if you prefer) and fill it with fresh ice. Strain the shaken mixture into the glass over the fresh ice. Top with 2 oz chilled Sprite and gently stir once or twice to combine.

5

Garnish and serve

Garnish with a fresh orange slice on the rim. Serve immediately with a straw or stir stick.