Newick’s Rum Bucket Recipe
Bacardi, OJ, pineapple juice, grenadine, Myer's dark rum float
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Newick’s Rum Bucket
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Cocktail
Float
Garnish & Ice
Method
Prepare Glass
Mix Cocktail
Combine base ingredients
In a cocktail shaker (or mixing tin) add 2 oz Bacardi, 2 oz orange juice, 2 oz pineapple juice and 0.5 oz grenadine. Add a small handful of ice to the shaker.
Shake
Shake vigorously for 10–12 seconds until the outside of the shaker is cold and the juices are well combined and slightly frothy.
Strain the shaken mixture into the prepared glass over the ice, allowing the liquid to flow evenly across the ice bed.
Finish & Garnish
Carefully pour (or float) 0.5 oz Myer's dark rum over the back of a bar spoon so it sits on top of the cocktail to create a layered float. This gives aroma and a dark-top appearance.
Garnish with an orange wheel and a maraschino cherry on a cocktail pick or set on the rim. Optionally tuck a small pineapple leaf or wedge next to the orange wheel.
Serve with a straw and a long stirrer so the guest can mix the float in if desired.