Ingredients
- 40ml dark rum
- 10ml cream sherry
- 10ml gin 20ml brandy
- 20ml Teisseire Orgeat (Almond) Syrup
- 20ml Britvic Pineapple Juice
- 20ml Britvic Orange Juice
- 20ml fresh lemon juice
Method
- Keeping the rum back for just a minute, pour everything else into a shaker with cubed ice and shake well.
- Pour into a hurricane glass over more ice.
- Float the rum.
Read our guide to mixing techniques
Glassware
Hurricane glass
Garnish
Garnish with a maraschino cherry and twist of orange peel.