- 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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Stir gin and vermouth with ice cubes in a mixing glass. Strain into a glass. Serve with an olive.