Fruity with a hint of bitterness, this deeply hued cocktail ushers in the summer.

Ingredients:

  • 60 ml Tanduay Rum
  • 120 ml Del Monte Pineapple Orange Juice
  • 15 ml Grenadine
  • 6 dashes Angostura bitters

Directions:

  1. Pour all ingredients in a shaker.
  2. Add ice and shake.
  3. Strain into a rock glass and fill it with fresh tube ice.
  4. Garnish with an orange slice, a pineapple cube, and a pineapple leaf.

Video by Star Sabroso • Photography by Chapter One Studio • Food and props styling by Chichi Tullao • Assisted by Chiin Gandia 

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