Burgundy Bishop

  • 1 oz Light Rum
  • Red Wine
  • Juice of ¼ Lemon
  • 1 tsp Powdered Sugar
  • Ice

Shake with ice and strain into a glass half filled with ice cubes. Fill with red wine and stir gently. Top with an orange wedge and a cherry.

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Zombie
  • 2 ½ oz Light Rum
  • 1 oz Jamaica Rum
  • ½ oz 151-proof Rum
  • ½ oz Apricot-flavored Brandy
  • 1 oz Unsweetened Pineapple Juice
  • Juice of 1 Lime
  • Juice of 1 Small Orange
  • 2 tsp Powdered Sugar
  • 1 oz Passion Fruit Syrup
  • Crushed Ice

Blend all ingredients and ½ cup crushed ice at low speed for 2 minutes. Strain into a frosted glass. Top with a stick of pineapple and a cherry. Carefully float 151-proof rum on top. Add a sprig of fresh mint dipped in powdered sugar and serve with a straw.

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