Name: Pi Yi
Ingredients: 30 ml Bacardi white rum; 30 ml dark rum; 30 ml fresh pineapple juice; 20 ml passionfruit syrup (see note); 20 ml lime juice; 2 dashes of Angostura bitters; To top up: soda

“This one is tiki royalty, having allegedly appeared on one of Don the Beachcomber’s original postcard menus,” says Alex Dowd of Sydney’s The Cliff Dive. “That seems to make it legit with the bartending folk. Did we mention it’s delicious?”

Ingredients

30 ml Bacardi white rum

30 ml dark rum

30 ml fresh pineapple juice

20 ml passionfruit syrup (see note)

20 ml lime juice

2 dashes of Angostura bitters

To top up: soda

Method

Main

1.Half-fill a large glass with ice, add all ingredients except soda, stir well, top up with soda and serve.

Note For passionfruit syrup, simmer 100gm sugar, the pulp of 2 passionfruit and 100ml water in a saucepan over medium-high heat for 5 minutes, then set aside to cool. Strain into a jug, pressing pulp to extract the most flavour. Passionfruit syrup will keep refrigerated for a month.
Notes