Rum On The River Recipe

Chill

If desired, place a highball or large coupe glass in the freezer for 5–10 minutes to chill before assembling the cocktail.

Fill the serving glass about two-thirds full with fresh cubed ice (approx. 1 cup).

Combine spirits and mixers

In a cocktail shaker filled halfway with ice, pour 1.5 oz coconut rum, 1.0 oz spiced rum, and 0.5 oz banana liqueur. Add 2.0 oz pineapple juice and 1.0 oz fresh orange juice.

Add bitters

Add 2 dashes of aromatic bitters into the shaker to add depth and balance to the sweet fruit flavors.

Shake

Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker feels cold and well-chilled.

Strain and layer grenadine

Strain the shaken mixture into the prepared glass over the ice. Slowly pour 0.5 oz grenadine down the side of the glass or over the back of a spoon so it sinks and creates a sunset gradient at the bottom.

Add bitters (optional)

If you prefer a touch more aromatic complexity, add 1 additional dash of bitters on top of the drink and gently let it settle.

Garnish

Garnish with an orange wheel on the rim, a pineapple wedge, and a maraschino cherry speared together on a pick or placed on the rim.

Serve immediately with a stirrer or short straw so the guest can gently mix if they want to blend the grenadine into the drink.