Ingredients
1 1/2 oz Puerto Rican Rum (2 oz Flor de Caña Añejo Oro)
1 1/2 oz Passion Fruit Syrup
1 1/2 oz Lemon Juice
1/2 oz Lime Juice
Directions
1
Blend 5 seconds with 4 oz crushed ice (7 oz cracked ice), pour into a tall glass (Tiki mug), and top with crushed ice. Here, I garnished with 8 pieces of grilled pineapple and 2 pineapple leaves.
Notes
From the Pieces of Eight restaurant in Marina Del Rey, CA circa 1962