BVI Elixer

1 drink

Students of the Institute of Culinary Education Cocktail Lab with Jonathan Pogash

    • 2 oz. Plantation Pineapple Rum
    • 2 oz. The Perfect Purée Blood Orange Concentrate, thawed
    • 4 oz. fresh pink grapefruit juice
    • 8 mint leaves
    • mint sprig (garnish)
    • 1 cup of ice

1.  Muddle mint leaves, then add remaining ingredients with ice and shake well.  Strain over ice into a highball glass.