Isla de Pina

  • 2 oz Aged White Rum

  • .25 oz Allspice Dram

  • .5 oz Lime Juice

  • .5 oz Pineapple Liqueur

  • 3 cubes Frozen Passion Fruit Puree

  • 4 oz Crushed Ice

    Blend all on high for 5 seconds. Fine strain into a coup glass.

  • Garnish: Pineapple frond clipped to glass.

  • Notes: I prefer The Real McCoy 3yr white Barbados rum. The original recipe by Shannon Mustipher calls for Diplomatico Planas out of Venezuala. The key here is to use an aged white rum without any Jamaican blended in. The funk could work of you’re looking for that, but the way the drink is meant to taste is with a fruity Spanish style rum.