PINEAPPLE RUM DAIQUIRI - Plantation Rum + Maraschino!

The original recipe from Houston's Tongue-Cut Sparrow seem's to be more focussed on presentation - the drink recipe calls to be served over crushed ice and adorned with fresh fruit. Whilst I agree with bartender Bobby Heugel's mixes of pineapple-infused rum and maraschino liqueur for a daiquiri variation, I'd recommend serving it straight up. ********** - PATREON: https://bit.ly/stb-patreon - COCKTAIL APP: http://bit.ly/get-cocktails-app - SUGGEST A COCKTAIL: https://stevethebartender.com.au/suggest-a-cocktail/ - BUY THE BACKBAR: http://bit.ly/buy-a-bottle ********** INGREDIENTS - 45mL Plantation Pineapple Rum (1.5 oz) - 7.5mL Maraschino Liqueur (0.25 oz) - 15mL Fresh Lime Juice (0.5 oz) - 7.5mL 1:1 Simple Syrup (0.25 oz) METHOD 1. Combine all the ingredients into your cocktail shaker 2. Shake with ice 3. Strain into a chilled cocktail glass 4. Garnish with a lime wedge, orange twist and/or pineapple spear Music by Beatfux - Zimmeraugenblick - https://soundcloud.com/beatfux/zimmeraugenblick https://beatfux.bandcamp.com/