Piña Paradise

Martinique rhum and Puerto Rican rum blended with pineapple, orange, grapefruit and lime juice, orgeat and bitters. Citrusy, nutty and icy, it is a gentle introduction to rhum agricole, served in a Collins glass or pineapple mug.

Total time: 5 min
Serving: 1

Naturally sweet twist
Nutty & citrusy

A hand holding a stemmed glass of pale yellow frozen drink with a pineapple wedge and straw, on a sunny beach — Sour meets Sweet Magic

Ingredients

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¾ oz (22 ml) Martinique rhum
¾ oz (22 ml) Puerto Rican rum
½ oz (15 ml) fresh pineapple juice
¼ oz (7 ml) fresh orange juice
¼ oz (7 ml) fresh grapefruit juice
¼ oz (7 ml) fresh lime juice
¼ oz (7 ml) orgeat
1 dash Angostura bitters
6–8 oz (170–227 g) crushed ice
fresh pineapple wedge, to garnish
pineapple leaves, to garnish
orange wheel, to garnish
Luxardo cherry, to garnish
2–3 Richberry halves

How to Make It

Blend
Put the rhum, rum, pineapple, orange, grapefruit and lime juices, orgeat and bitters in a blender with 6–8 oz crushed ice and blend until smooth.
Pour and garnish
Pour into a Collins glass or clear pineapple mug and garnish with the pineapple wedge, pineapple leaves, orange wheel and cherry.
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.