- 2 oz. Light Rum
- 5 oz. Pineapple Juice
- ½ oz. Blackberry Brandy
Mix rum and pineapple juice with cracked ice in a shaker or blender and pour into a chilled highball glass. Top off with blackberry brandy.
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Pour gin and dry vermouth into a mixing glass with ice cubes. Stir briskly and strain into a chilled Cocktail glass. Garnish with cocktail onions.