- 2 ½ oz. Byrrh
- 1 ½ oz. Creme de Cassis
- Club soda
Mix alcohol into a chilled wine goblet and then add club soda and ice cubes.
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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.