Big Bamboo

Two rums, orange, grapefruit, lime and passion fruit syrup whizzed in the blender until thick and frosty, then poured into a mug. Tangy and tropical, topped with a skewered lime wheel and cherry.

Total time: 5 min
Serving: 1

Naturally sweet twist
Frosty & tropical

Three rocks glasses of ice lit from below in neon blue, yellow and orange against a black background — Sour meets Sweet Magic

Ingredients

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1 oz (30 ml) Virgin Islands rum
½ oz (15 ml) Jamaican rum
½ oz (15 ml) fresh orange juice
½ oz (15 ml) fresh grapefruit juice
½ oz (15 ml) fresh lime juice
½ oz (15 ml) passion fruit syrup
2 dashes Angostura bitters
6–8 oz (170–227 g) crushed ice
lime wheel, to garnish
Luxardo cherry, to garnish
2–3 Richberry halves

How to Make It

Blend
Put both rums, the orange, grapefruit and lime juices, passion fruit syrup and bitters in a blender with the crushed ice and blend until smooth.
Pour and garnish
Pour into a mug. Thread the lime wheel and cherry onto a cocktail pick and lay it across the top.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.