- 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
- 1Half-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.