- 40ml Three Tides Smoked Dark Rum
- 10ml Ancho Reyes Liqueur
- 10ml Brown Sugar Syrup
- 60ml Pressed Pineapple Juice
- Korean Chilli Flakes
Brown Sugar Syrup: Stir together 250g dark soft brown sugar and 250ml filtered water. Pour into small bottle. Ready to use.
Combine the rum, liqueur, syrup and pineapple juice with ice in a cocktail shaker, shake for 15-20 seconds and fine strain.
Serve in an Old Fashioned glass.
Garnish with Korean chilli flakes.
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